Savory Sea Scallops and Angel Hair Pasta

Savory Sea Scallops and Angel Hair Pasta

JIM F.

"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

30 m servings 515 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 502 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 39
  1. 44 Ratings

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Most helpful positive review

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....

Most helpful critical review

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.

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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....

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

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

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.

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

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

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

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

This was a great recipe. We tried it out but added a slight twist. We released the flavours of the garlic with a little unroasted sesame oil and set it all aside. We then brushed the scallops wi...

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