1 (16 ounce) package pasta, angle hair or regular spaghetti
1/4 cup unsalted butter
2or 3 cloves garlic, finely chopped
2 pounds sea scallops, rinsed and patted dry
3 TBS fresh basil, chiffonade
2 TBS chopped fresh flat-leaf parsley
2 TBS fresh lemon juice, plus lemon wedges for serving
Kosher salt and freshly ground black pepper to taste
1/2 cup heavy cream
1 cup frozen peas
1 tablespoon grated Parmesan cheese to taste
Make sure your scallops are dry. The thicker scallops you should slice in half. Season both sides with salt and pepper.
Cook your pasta according to package directions in salted water. Don't over cook it, leave it slightly under because you will be adding it to the sauce to finish. Drain and set aside. Note: I used frozen veggie pasta.
In a large skillet melt the butter over medium heat. Add in the garlic and cook for 1 minute stirring constantly. Stir in the in the basil and parsley.
Reserve a little basil for serving.
Add the scallops to the pan and gently stir cooking them for about 2 minutes. Don't overcook or they will be rubbery.
When the scallops are done, remove them with a fish spatula or slotted spoon and set aside. Add your peas to the pan and stir to thaw them out if they are still frozen.
Add the cream and lemon juice. Stir to thicken. Taste and season with salt and pepper if needed.
Slide the pasta into the pan and incorporate it.
Now gently put the scallops in the pan and mix.
Serve with a lemon wedge and topped with some fresh basil or parsley. Let's Eat!!
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