Prep: 25 mins | Cook: 5 mins | Total: 30 mins | Servings: 6 | Yield: 6 servings
Another take on my favourite angel hair pasta in a simple and quick sauce made of lemon juice, butter, parsley, and fresh basil. Add the scallops and you have yourself a date tonight!
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 (16 ounces) package angel hair pasta
¼ 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
½ cup heavy cream
1 tablespoon grated Parmesan cheese to taste
HOW TO MAKE SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA
Step 1: Bring a large pot with salted water to a boil over high heat.
Step 2: Once boiling, add the angel hair pasta and cook, uncovered, for about 4 to 5 minutes or until al dente. Drain and rinse in cold running water.
Step 3: Melt the butter in a skillet over medium heat. Saute the minced garlic and cook for about a minute or until aromatic.
Step 4: Stir in the sliced scallops, parsley, and basil. Continue to cook for 2 to 3 minutes more or until the scallops are a bit tender. Make sure to not overcook or the scallops will become chewy.
Step 5: Then, stir in the lemon juice, and to taste, season with salt and pepper.
Step 6: The cream will thicken the sauce but it’s optional. If using, allow simmering for a minute or until heated through.
Step 7: Once the sauce is almost done, arrange the angel hair pasta on a serving platter. Pour the sauce over and sprinkle with some Parmesan cheese. Enjoy!
Nutrition Facts:
Per Serving: 515.1 calories; protein 33.1g 66% DV; carbohydrates 46.3g 15% DV; fat 21.9g 34% DV; cholesterol 95.5mg 32% DV; sodium 527.8mg 21% DV
Ingredients
- 1 (16 ounces) package angel hair pasta
- ¼ 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
- ½ cup heavy cream
- 1 tablespoon grated Parmesan cheese to taste
Instructions
Step 1: Bring a large pot with salted water to a boil over high heat.
Step 2: Once boiling, add the angel hair pasta and cook, uncovered, for about 4 to 5 minutes or until al dente. Drain and rinse in cold running water.
Step 3: Melt the butter in a skillet over medium heat. Saute the minced garlic and cook for about a minute or until aromatic.
Step 4: Stir in the sliced scallops, parsley, and basil. Continue to cook for 2 to 3 minutes more or until the scallops are a bit tender. Make sure to not overcook or the scallops will become chewy.
Step 5: Then, stir in the lemon juice, and to taste, season with salt and pepper.
Step 6: The cream will thicken the sauce but it's optional. If using, allow simmering for a minute or until heated through.
Step 7: Once the sauce is almost done, arrange the angel hair pasta on a serving platter. Pour the sauce over and sprinkle with some Parmesan cheese. Enjoy!
