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
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.
