Savory Sea Scallops and Angel Hair Pasta Recipe - Allrecipes.com
Savory Sea Scallops and Angel Hair Pasta Recipe
  • READY IN 30 mins

Savory Sea Scallops and Angel Hair Pasta

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    5 mins
  • READY IN

    30 mins

Directions

  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 black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
  3. Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.
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Reviews More Reviews

Most Helpful Positive Review
Mar 16, 2011

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 wine and fresh squeezed lemon juice. Instead of cream I added a wedge of laughing cow lite cheese to thicken the sauce along with the freshly grated parmesean cheese. In a separate pan I cooked asparagus and a small amount of angel hair pasta cooked together with more basil and parsley and lemon juice. Once that was cooked I cut up the asparagus and added that along with the pasta to the scallops and shrimp. The second time I made this I used risotto and added the asparagus to the risotto. Both were delicious. I will definitley be making this often. Thank you Jim!

 
Most Helpful Critical Review
Mar 21, 2011

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.

 

29 Ratings

May 03, 2011

Loved it...Made a few changes though...clam juice instead of lemon...added shrimp and red pepper flakes.

 
Jun 23, 2011

this was excellent! I skipped the pasta and served them over some steamed spinach and they were delicious! Thanks for a great recipe!

 
Mar 29, 2011

Delicious! Made a few minor changes, added peas and crumbled bacon. Will make again.

 
Feb 28, 2011

Oh my gosh Jim, what a wonderful recipe. I didn't change a thing. Very fresh tasting, a keeper!!!!

 
Mar 28, 2011

Simple ingredients, excellent and clear instructions. I am having a plate of this right now and it is absolutely delightful. :) Thank you, Jim!

 
Mar 08, 2011

My hubby loved it! So easy to make!!!!

 

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Nutrition

  • Calories
  • 515 kcal
  • 26%
  • Carbohydrates
  • 46.3 g
  • 15%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 21.9 g
  • 34%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 33.1 g
  • 66%
  • Sodium
  • 567 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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