Savory Sea Scallops and Angel Hair Pasta recipe
All Recipes Seafood Shellfish Scallops
Ingredients
- 1 (16 ounce) 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
Nutrition Info
- 515.1 caloriescarbohydrate: 46.3 gcholesterol: 95.5 mgfat: 21.9 gfiber: 2.8 gprotein: 33.1 gsaturatedFat: 10.4 gservingSize: -sodium: 527.8 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Savory Sea Scallops and Angel Hair Pasta
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly, stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
Serve over hot angel hair pasta, sprinkle to taste with Parmesan cheese.