Description
A quick and elegant recipe featuring tender sea scallops sautéed with garlic and fresh herbs, paired with delicate angel hair pasta. Ready in just 20 minutes, this dish offers a perfect blend of light seafood flavors and optional creamy richness, ideal for busy weeknights or special occasions.
Ingredients
Pasta
- 1 (16 ounce) package angel hair pasta
Scallop and Sauce
- 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
Optional
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add angel hair pasta and cook until al dente, about 4 minutes. Drain and set aside.
- Sauté Garlic: In a large skillet over medium heat, melt the butter. Add minced garlic and sauté until fragrant, about 1 minute.
- Cook Scallops: Stir in rinsed and dried scallops, chopped basil, and parsley. Cook until the scallops are firm and opaque, about 4-5 minutes.
- Add Seasonings: Lower the heat and add fresh lemon juice, salt, and freshly ground black pepper. Stir to combine all flavors.
- Optional Creamy Touch: If desired, stir in the heavy cream to slightly thicken the sauce and add richness.
- Toss Pasta: Add the cooked angel hair pasta to the skillet with scallops and gently toss to coat the pasta evenly with the sauce.
- Serve: Serve the dish hot, topped with grated Parmesan cheese if desired.
Notes
- For a dairy-free version, omit heavy cream and Parmesan cheese.
- Use fresh sea scallops for best flavor and texture.
- Angel hair pasta cooks quickly, so watch closely to avoid overcooking.
- Fresh herbs like basil and parsley brighten the flavor and complement the seafood perfectly.
- Adjust lemon juice and seasoning according to taste preference.
