Sea Scallops and Angel Hair Pasta

 1 (16 oz) package angel hair pasta

1/4 cup butter

2 cloves garlic, minced

2 lbs sea scallops, rinsed and patted dry

3 Tbsp chopped fresh basil

2 Tbsp chopped fresh flat-leaf parsley

2 Tbsp fresh lemon juice

salt and pepper

1/2 cup heavy cream (optional)

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.  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 pepper.  Pour in cream if you like a thicker saue.  Bring the mixture just to a bare simmer.

3.  Serve over hot Angel Hair pasta; sprinkle to taste with Parmesan cheese.

 

Serves 6