Savory Sea Scallops with Angel Hair Pasta: A Quick & Easy Recipe

Ingredients

• 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

1. Bring a large pot of lightly salted water to a boil for the pasta. Add angel hair pasta and cook, uncovered, for 4 to 5 minutes or until al dente. Drain the pasta thoroughly.
2. While the angel hair pasta is cooking, melt butter in a large skillet over medium heat. Stir in minced garlic and cook until fragrant and softened, approximately 1 minute.
3. If any scallops are thicker than 3/4-inch, slice them in half to ensure they cook evenly in the skillet.
4. Add the sliced scallops, fresh basil, and parsley to the skillet. Cook, gently stirring, until the scallops feel slightly firm when pressed, about 2 to 3 minutes. Avoid overcooking, as scallops can become tough.
5. Reduce heat to low, then stir in fresh lemon juice and season with salt and freshly ground black pepper. For a creamier sauce, pour in heavy cream and cook until the sauce begins to gently simmer.
6. Serve the scallops and lemon-butter sauce over the hot angel hair pasta and sprinkle freshly grated Parmesan cheese generously over the top of each plate.

Nutrition

• Calories: 515 kcal
• Fat Content: 22 g
• Fiber Content: 3 g
• Sugar Content: 2 g
• Sodium Content: 528 mg
• Protein Content: 33 g
• Cholesterol Content: 96 mg
• Carbohydrate Content: 46 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g