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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Scallops and Angel Hair Pasta Recipe

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This recipe for Scallops and Angel Hair Pasta is from The Stuckey Family Cookbook (2nd Ed), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 oz package angel hair pasta
¼ c salted butter
2 cloves garlic, raw
2 lb sea scallops, raw
3 Tbsp basil, fresh
2 Tbsp parsley
2 Tbsp lemon juice, raw
1 pinch salt
½ c heavy whipping cream
1 Tbsp parmesan cheese, grated
Directions:
Directions:
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.

 

 

 

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