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iNGREDIENTS
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1 (16 ounce) package angel hair pasta
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¼ cup butter
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2 cloves garlic, minced
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2 pounds sea scallops, rinsed and patted dry
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3 tablespoons chopped fresh basil
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2 tablespoons chopped fresh flat-leaf parsley
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2 tablespoons fresh lemon juice
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salt and freshly ground black pepper to taste
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½ cup heavy cream (Optional)
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1 tablespoon grated Parmesan cheese to taste (Optional)
direction
Bring a large pot of lightly salted water to a boil. Add angel hair pasta and cook, uncovered, for 4 to 5 minutes or until al dente; drain.
While pasta is cooking, melt butter in a large skillet over medium heat. Stir in garlic and cook just until fragrant and softened, about 1 minute.
Slice any scallops over 3/4-inch thick in half so they'll cook evenly.
Stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, about 2 to 3 minutes. Scallops will become tough and chewy if overcooked.
Reduce heat to low; stir in lemon juice and season with salt and pepper. Pour in cream if you like a thicker sauce and cook just until the sauce begins to simmer.
Ladle scallops and sauce over hot pasta and sprinkle Parmesan cheese over top.