Ingredients

• 1 , 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.

Nutrition per serving