Ingredients
6
6 servings
- •1 (16 ounce) package angel hair pasta
- •0.25 cup butter
- •2 cloves garlic, minced
- •2 pounds sea scallops, rinsed and patted dry
- •3 tablespoons chopped fresh basil
- •2 tablespoons chopped fresh flat-leaf parsley
- •2 tablespoons fresh lemon juice
- •salt and freshly ground black pepper to taste
- •0.5 cup heavy cream
- •1 tablespoon grated Parmesan cheese to taste
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 515
- Carbohydrate: 46g
- Fat: 22g
- Fiber: 3g
- Protein: 33g
- Sugar: 2g
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