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Savory Sea Scallops and Angel Hair Pasta

This scallop pasta dish is a very simple, easy-to-prep meal that you will most likely be asked to make again! The taste, if carefully prepared and not overcooked, is incredible.


  • 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 (Optional)

  • 1 tablespoon grated Parmesan cheese to taste (Optional)

Recipe Direction :

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.

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.

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, about 2 to 3 minutes. Scallops will become tough and chewy if overcooked.

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.

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