Description
A delightful dish featuring tender sea scallops paired with angel hair pasta in a rich buttery sauce with garlic, herbs, and lemon.
Ingredients
Scale
- 1 package (16 ounces) angel hair pasta
- 6 tablespoons butter
- 3 cloves garlic, minced
- 2 pounds sea scallops, rinsed and patted dry
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
- 1/2 cup heavy cream (optional)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Bring a large pot of water to boil and add a pinch of salt. Cook the angel hair pasta until al dente, about 4 minutes. Drain and set aside.
- Melt the butter in a non-stick skillet over medium heat. Add minced garlic and sauté for about a minute.
- Add rinsed sea scallops and sprinkle with chopped basil and parsley. Cook for 4 to 5 minutes until scallops are firm and opaque.
- Lower heat, squeeze in lemon juice, and add salt and pepper. Stir in heavy cream if using, and let thicken slightly. Add the drained pasta and toss to coat.
- Serve hot with optional grated Parmesan cheese on top.
Notes
For lighter options, use olive oil instead of butter. If you prefer a gluten-free dish, consider using gluten-free pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
Keywords: scallop pasta, seafood pasta, easy dinner, elegant meal