Recipe By JIM F.
Rating
Published Jun 19th
Prep 25m Cook 5m Additional - Ready In 30m
Servings 6 servings Calories 515.1

This is a very simple, easy to prepare meal that you will most likely be asked to prepare again. The taste, if carefully prepared and not overcooked, is incredible. ENJOY!

Recipe 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

Cooking Directions

  1. 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.
  2. 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.
  3. 3 Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.

Nutrition Facts

  • Calories 515.1
  • Carbohydrate 46.3 g
  • Cholesterol 95.5 mg
  • Fat 21.9 g
  • Fiber 2.8 g
  • Protein 33.1 g
  • Saturated Fat 10.4 g
  • Sodium 527.8 mg
  • Sugar 1.5 g

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Reviews

  1. I never understand how people write about how great a recipe is - but only after they have made so many changes to it that it no longer represents the original recipe. I made this and LOVED it. I am serving it to my whole family today with a huge salad and bread.
  2. this was excellent! I skipped the pasta and served them over some steamed spinach and they were delicious! Thanks for a great recipe!
  3. Loved it...Made a few changes though...clam juice instead of lemon...added shrimp and red pepper flakes.
  4. Delicious! Made a few minor changes added peas and crumbled bacon. Will make again.
  5. Simple ingredients, excellent and clear instructions. I am having a plate of this right now and it is absolutely delightful. :) Thank you, Jim!
  6. Wow. I was so disappointed in this recipe. I followed it exactly and thought it came out bland and tasteless (even after doubling the garlic). I also have a ton leftover.
  7. I really enjoyed this recipe and have now made this twice with only a few minor changes. I used only a small amount of butter and a bit of olive oil to saute the garlic and added some scallions. I also used both both scallops and large uncooked shrimp cooked with a bit of white - Read more ...
  8. My hubby loved it! So easy to make!!!!
  9. Oh my gosh Jim, what a wonderful recipe. I didn't change a thing. Very fresh tasting, a keeper!!!!
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