Savory Sea Scallops and Angel Hair Pasta

Ingredients

• angel hair pasta (1 package)
• butter (0.25 cup)
• garlic (2 cloves)
• sea scallops (2 pounds)
• fresh basil (3 tablespoons)
• flat-leaf parsley (2 tablespoons)
• fresh lemon juice (2 tablespoons)
• salt (0 )
• black pepper (0 )
• heavy cream (0.5 cup)
• grated Parmesan cheese (1 tablespoon)

Instructions

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. 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. Slice any scallops over 3/4-inch thick in half so they'll cook evenly.
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. 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. Ladle scallops and sauce over hot pasta and sprinkle Parmesan cheese over top.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 515
• fat: 22 g
• sats: 10 g
• carbs: 46 g
• fibre: 3 g
• protein: 33 g
• salt: 0.528 g