This uses lemonade concentrate plus real fruit – lemons, limes, oranges, and grapefruit. I love it so much.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
Ingredients
- 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)
Instructions
- 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.
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- 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.
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- Slice any scallops over 3/4-inch thick in half so they’ll cook evenly.
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- 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.
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- 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.
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- Ladle scallops and sauce over hot pasta and sprinkle Parmesan cheese over top.
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Nutrition Facts
| Calories | 515 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 3 g |
| Protein | 33 g |
| Saturated Fat | 10 g |
| Sodium | 528 mg |
| Sugars | 2 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Very nice, but very rich!
An amazing recipe. One that’s open to your own modifications as well. I used a bit more lemon, a bit more heavy cream, about 3-4 (maybe 5 LOL!) tablespoons Pinot Grigio white wine & tossed in some fresh shrimp to boot. My g/f dislikes pan fried scallops but prepared this way using this recipe she devoured them! Highly recommend!!
Delicious and so easy! I ended up using more lemon juice, butter, and cream because I wanted more sauce and added extra basil to taste. This recipe is definitely a new favorite!
Wow! This recipe is so delicious last night I prepared & cooked this luscious recipe without the cream , still tasted on the lighter side, delicious I substituted with 9oz. Package of fresh 1 min boil Angel hair pasta ! I did add more fresh lemon juice , 1 whole lemon and half stick of butter. I’ll be adding the cream in the winter months ahead! Love ❤️
NELL EAKLE half a stick of butter and 2 TABLESPOONS made plenty of tasty sauce and it was even better with HEAVY CREAM and grated parm. Maybe double check the recipe and try again. It’s definitely worth it!
Didn’t change anything in the recipe and my husband and I loved it. Will most definitely be making this again…I’m thinking tonight…LOL
My family LOVES this recipe! The first time I made it for my husband and I and we considered it pretty good, but as some people said the sauce was kind of thin (Yes, I used cream) and didn’t stick to the pasta. It was good enough to try again, so when I saw scallops on sale this week I planned it for Father’s Day dinner. I was a bit more generous with my garlic and lemon and used heavy whipping cream. Still didn’t look very thick in the pan so I added around half a teaspoon of cornstarch to the sauce. There was plenty of sauce and this time it stuck! YUMMY
Easy & delicious!!
Very good recipe. We followed other suggestions on searing the scallops then removing them while making the sauce. Added roasted broccoli at the end – yum
Made it exactly as the recipe stated. This recipe is so simple. Only negative, sauce was thin, but it still worked.
I really liked this recipe! However, I used 1 lb of bay scallops, 2 tbsp of butter and 2 tbs of olive oil to cook the minced garlic.I was afraid of overcooking so I cooked the scallops in the butter/oil mixture for 2 minutes then took out of the pan while I made the sauce, then added back in to incorporate all the flavors. It was delicious!
I added fresh mushrooms in the sauce and that made it yummy
Very easy to make and was very tasty!
Love this recipe!! So easy and quick for any night of the week…I didn’t use cream and it was every bit as good!! Thank you!!
I followed this recipe to the letter and it turned out DRY AS A BONE because, really, 2 tsp lemon juice makes enough of a sauce or coating for 16 oz cooked pasta? What is the thinking here? I wish I had added white wine, starchy pasta cooking water, anything to keep the pasta from sticking in our throats. There had to be something missing from this list of ingredients and instructions though I did add 1/2-cup half-and-half. The flavors were nice, but overall my family was very disappointed, and I was embarrassed.
I know it says the heavy cream is optional, but tasting before and after, I’d say all the people who found this bland probably skipped the cream. Don’t! Also added chopped oyster mushrooms to kick the texture up a notch
Thank You Jim! Recipe was outstanding! It’s really sad that the Pop Up Ads didn’t let me Actually Complete my Review! I have a Diabetic Husband and substituted you Pasta with only about a 3rd of a bag of Carbo-nada fettuccine noodles. I used a full pound of Green Wise Panagonian Scallops and 4 Cloves of Garlic finely minced along with 2 tbls Smart Balance, 1/2 tbls butter, and 2 tbls Olive oil. Very slowly melted with the garlic and some Red pepper flakes. This was on low heat for about 20 minutes! Cooked my pasta. The raised the heat to medium high. Added DRIED Scallops and 1 1/2 fresh Tomato cut into 1/4 pieces + generous parsley and Fresh Basil as in you recipe! About 5 minutes on Medium heat. Added 1/4 of cream. Salt and fresh ground pepper. Off the heat. Let sit 5 minutes or so. Tossed into drained pasta. (Back into the pasta pan). Generous amount of Grated Parmesan! Done! Delicious! Oh did add 2 Tbls of Lemon juice according to your recipe! Amazing Thank You!
Im so happy I made this recipe. It came together so quickly! I usually order take out on Friday nights, but decided I wanted to cook instead. So glad I made this! My whole family devoured it! I’m going to have to double the recipe next time.
I found this recipe to be easy to follow & a joy to use my dish was raved over by my wife & kids and Me!
This was so tasty! Everyone at my house was pleased. We made it just like the recipe omitting the cream. We will definitely make this again.
This was absolutely delicious! I selected this recipe for my birthday dinner and prepared it for my husband and I. It was easy to make but tasted, as good if not better than what you would get in a fine dining restaurant ! Paired with a Pinot Grigio and ended meal with a lemon raspberry cupcake! Thank you for the recipe!!