Savory Sea Scallops and Angel Hair Pasta


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This scallop pasta dish is an exceptionally basic, simple to-prepare dinner that you will in all likelihood be approached to make in the future! The taste, if painstakingly ready and not overcooked, is mind blowing.

Cooking Ingredients

    1 (16 ounce) bundle heavenly messenger hair pasta

    ¼ cup margarine

    2 cloves garlic, minced

    2 pounds ocean scallops, flushed and wiped off

    3 tablespoons slashed new basil

    2 tablespoons slashed new level leaf parsley

    2 tablespoons new lemon juice

    salt and newly ground dark pepper to taste

    ½ cup weighty cream (Discretionary)

    1 tablespoon ground Parmesan cheddar to taste (Discretionary)

Cooking Direction

    Heat a huge pot of delicately salted water to the point of boiling. Add heavenly messenger hair pasta and cook, uncovered, for 4 to 5 minutes or until still somewhat firm; channel.
    While pasta is cooking, dissolve spread in a huge skillet over medium intensity. Mix in garlic and cook just until fragrant and mellowed, around 1 moment.
    Cut any scallops north of 3/4-inch thick down the middle so they'll cook equally.
    Mix scallops, basil, and parsley into the skillet. Cook and tenderly mix just until scallops feel somewhat firm when squeezed with a finger, around 2 to 3 minutes. Scallops will become intense and chewy whenever overcooked.
    Diminish intensity to low; mix in lemon squeeze and season with salt and pepper. Pour in cream in the event that you like a thicker sauce and cook just until the sauce starts to stew.
    Spoon scallops and sauce over hot pasta and sprinkle Parmesan cheddar up and over.