Pasta and Scallops
1 (16 Ounce) Package Angel Hair Pasta
¼ Cup Butter
3 Cloves Garlic, Minced
3 Pounds Sea Scallops, Rinsed And Patted Dry
4 Tablespoons Chopped Fresh Basil
2 Tablespoons Chopped Fresh Flat-Leaf Parsley
5 Tablespoons Fresh Lemon Juice
Kosher Salt And Freshly Ground Black Pepper To Taste
½ Cup Heavy Cream (Optional)
3 Tablespoons Grated Parmesan Cheese To Taste (Optional)
Step 1 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.
Step 2 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.
Step 3 Toss and Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese. Serve with Garlic bread, spring salad with vinaigrette. Serves 6