Savory Sea Scallops and Angel Hair Pasta

• portionen: 6 servings
• aktive zeit: 15 minutes
• gesamtzeit: 25 minutes

Zutaten

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)

Anweisungen

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.

Nährwertangaben

• Kalorien: 515 kcal
• Gesamtfett: 22 g
• Gesättigtes Fett: 10 g
• Ungesättigtes Fett: 0 g
• Cholesterin: 96 mg
• Natrium: 528 mg
• Gesamtkohlenhydrate: 46 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 2 g
• Eiweiß: 33 g