This scallop pasta dish is a very simple, easy-to-prep meal that you will most likely be asked to make again! The taste, if carefully prepared and not overcooked, is incredible.
Ingredients
- angel hair pasta: 1 pack (16 ounce pack)
- butter: 0.25 cup
- garlic: 2 clove (minced)
- sea scallops, rinsed and patted dry: 2 pound
- fresh basil: 3 Tbsp (chopped)
- fresh flat-leaf parsley: 2 Tbsp (chopped)
- lemon juice: 2 Tbsp (fresh)
- salt and freshly ground black pepper: (to taste)
- heavy cream: 0.5 cup (optional)
- Parmesan cheese: 1 Tbsp (to taste, grated, optional)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Add angel hair pasta and cook, uncovered, for 4 to 5 minutes or until al dente; drain. Dotdash Meredith Food Studios
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While pasta is cooking, melt butter in a large skillet over medium heat. Stir in garlic and cook just until fragrant and softened, about 1 minute. Dotdash Meredith Food Studios
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Slice any scallops over 3/4-inch thick in half so they'll cook evenly. Dotdash Meredith Food Studios
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Stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, about 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Dotdash Meredith Food Studios
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Reduce heat to low; stir in lemon juice and season with salt and pepper. Pour in cream if you like a thicker sauce and cook just until the sauce begins to simmer. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Ladle scallops and sauce over hot pasta and sprinkle Parmesan cheese over top. DOTDASH MEREDITH FOOD STUDIOS
