Prep time: 25 mins | Cook time: 5 mins | Total time: 30 mins | Servings: 6
This simple meal is super easy to make and the taste is superb! But be careful not to overcook the pasta for an incredible bite.
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 (16 oz) package angel hair pasta
¼ c. butter
2 cloves garlic, minced
2 lbs sea scallops, rinsed and patted dry
3 tbsp chopped fresh basil
2 tbsp chopped fresh flat-leaf parsley
2 tbsp fresh lemon juice
salt and freshly ground black pepper to taste
½ c. heavy cream (Optional)
1 tbsp grated Parmesan cheese to taste (Optional)
How to make Savory Sea Scallops and Angel Hair Pasta
Step 1: Bring to a rolling boil lightly salted water in a large pot over high heat. Once boiling, add in the angel hair pasta, stir, and return to a boil. Cook the pasta for about 4 to 5 minutes, stirring occasionally until the pasta is firm to the bite, uncovered. Drain.
Step 2: In a skillet, melt the butter over medium heat. Once the butter has melted, saute the garlic for about a minute until soft and aromatic.
Step 3: So the scallops cook evenly, slice them over 3/4-inch thick in half.
Step 4: Into the skillet, stir in the scallops, basil, and parsley. Cook for about 2 to 3 minutes, stirring gently until the scallops feel a bit firm when pressed with a finger. Make sure to not overcook the scallops as they will become tough and chewy.
Step 5: At this point, stir in the lemon juice, and season with salt and black pepper.
Step 6: If you like a thicker sauce, pour in the cream. Bring to a bare simmer.
Step 7: When done, enjoy over the hot angel hair pasta and sprinkle with Parmesan cheese.
Nutrition Facts:
Servings Per Recipe: 6
Calories: 515.1 | Protein: 33.1g 66% | Carbohydrates: 46.3g 15% | Dietary Fiber: 2.8g 11% | Sugars: 1.5g | Fat: 21.9g 34% | Saturated Fat: 10.4g 52% | Cholesterol: 95.5mg 32% | Vitamin A Iu: 929.2IU 19% | Niacin Equivalents: 10.2mg 78% | Vitamin B6: 0.2mg 14% | Vitamin C: 8.8mg 15% | Folate: 79.9mcg 20% | Calcium: 66.4mg 7% | Iron: 2.5mg 14% | Magnesium: 84.3mg 30% | Potassium: 649.4mg 18% | Sodium: 527.8mg 21% | Calories From Fat: 197.5
Ingredients
- 1 (16 oz) package angel hair pasta
- ¼ c. butter
- 2 cloves garlic, minced
- 2 lbs sea scallops, rinsed and patted dry
- 3 tbsp chopped fresh basil
- 2 tbsp chopped fresh flat-leaf parsley
- 2 tbsp fresh lemon juice
- salt and freshly ground black pepper to taste
- ½ c. heavy cream (Optional)
- 1 tbsp grated Parmesan cheese to taste (Optional)
Instructions
Step 1: Bring to a rolling boil lightly salted water in a large pot over high heat. Once boiling, add in the angel hair pasta, stir, and return to a boil. Cook the pasta for about 4 to 5 minutes, stirring occasionally until the pasta is firm to the bite, uncovered. Drain.
Step 2: In a skillet, melt the butter over medium heat. Once the butter has melted, saute the garlic for about a minute until soft and aromatic.
Step 3: So the scallops cook evenly, slice them over 3/4-inch thick in half.
Step 4: Into the skillet, stir in the scallops, basil, and parsley. Cook for about 2 to 3 minutes, stirring gently until the scallops feel a bit firm when pressed with a finger. Make sure to not overcook the scallops as they will become tough and chewy.
Step 5: At this point, stir in the lemon juice, and season with salt and black pepper.
Step 6: If you like a thicker sauce, pour in the cream. Bring to a bare simmer.
Step 7: When done, enjoy over the hot angel hair pasta and sprinkle with Parmesan cheese.