Savory Sea Scallops and Angel Hair Pasta

Ingredients

• 1 package angel hair pasta , 16 ounce
• 0.25 cups 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
• 0.5 cups heavy cream , Optional
• 1 tablespoon grated Parmesan cheese to taste , Optional

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Slice any scallops over 3/4-inch thick in half so they'll cook evenly.

4. 4

   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.

5. 5

   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.

6. 6

   Ladle scallops and sauce over hot pasta and sprinkle Parmesan cheese over top.