Savory Sea Scallops and Angel Hair Pasta Recipe

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.

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.

Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.