"This is a simple meal that you will be asked to prepare again. It is
incredible."
Serving: 6 | Prep: 25m | Ready in: 30m
Ingredients
• 1 (16 oz.) package angel hair pasta
• 1/4 cup butter
• 2 cloves garlic, minced
• 2 lbs. sea scallops, rinsed and patted dry
• 3 tbsps. chopped fresh basil
• 2 tbsps. chopped fresh flat-leaf parsley
• 2 tbsps. fresh lemon juice
• salt and freshly ground black pepper to taste
• 1/2 cup heavy cream (optional)
• 1 tbsp. grated Parmesan cheese to taste (optional)
Direction
• Put lightly salted water in a big pot and over high heat, bring it to a rolling
boil. Once boiling, mix in angel hair pasta and continue boiling. Cook pasta
without cover for 4 to 5 minutes, until the pasta has cooked through, but is
still firm to bite, stirring occasionally. Use a colander set in the sink to drain
well.
• Over medium heat, melt butter in a skillet. Stir in garlic and cook for about
a minute just until softened and fragrant. Any scallop that is over 3/4 inch
thick must be sliced in half so they will evenly cook. In the skillet, stir in
parsley, basil and scallops. Cook and stir gently for 2 to 3 minutes until
scallops feel slightly firm when pressed with a finger. If scallops are
overcooked, it will become chewy and tough. Mix in lemon juice and use
black pepper and salt to season. If you like a thicker sauce put the cream in.
Put the mixture into just a bare simmer.
• Put it over hot angel hair pasta to serve. To taste, sprinkle with parmesan
cheese.
Nutrition Information
• Calories: 515 calories;
• Total Carbohydrate: 46.3 g
• Cholesterol: 96 mg
• Total Fat: 21.9 g
• Protein: 33.1 g
• Sodium: 502 mg