This is a very simple, easy to prepare meal that you will most likely be asked to prepare again. The taste, if carefully prepared and not overcooked, is incredible. ENJOY!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

515.1 calories; 33.1 g protein; 46.3 g carbohydrates; 95.5 mg cholesterol; 527.8 mg sodium. Full Nutrition

Reviews (62)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/16/2011
I really enjoyed this recipe and have now made this twice with only a few minor changes. I used only a small amount of butter and a bit of olive oil to saute the garlic and added some scallions. I also used both both scallops and large uncooked shrimp cooked with a bit of white wine and fresh squeezed lemon juice. Instead of cream I added a wedge of laughing cow lite cheese to thicken the sauce along with the freshly grated parmesean cheese. In a separate pan I cooked asparagus and a small amount of angel hair pasta cooked together with more basil and parsley and lemon juice. Once that was cooked I cut up the asparagus and added that along with the pasta to the scallops and shrimp. The second time I made this I used risotto and added the asparagus to the risotto. Both were delicious. I will definitley be making this often. Thank you Jim! Read More
(78)

Most helpful critical review

Rating: 2 stars
03/21/2011
Wow. I was so disappointed in this recipe. I followed it exactly and thought it came out bland and tasteless (even after doubling the garlic). I also have a ton leftover. Read More
(13)
74 Ratings
  • 5 star values: 48
  • 4 star values: 22
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/16/2011
I really enjoyed this recipe and have now made this twice with only a few minor changes. I used only a small amount of butter and a bit of olive oil to saute the garlic and added some scallions. I also used both both scallops and large uncooked shrimp cooked with a bit of white wine and fresh squeezed lemon juice. Instead of cream I added a wedge of laughing cow lite cheese to thicken the sauce along with the freshly grated parmesean cheese. In a separate pan I cooked asparagus and a small amount of angel hair pasta cooked together with more basil and parsley and lemon juice. Once that was cooked I cut up the asparagus and added that along with the pasta to the scallops and shrimp. The second time I made this I used risotto and added the asparagus to the risotto. Both were delicious. I will definitley be making this often. Thank you Jim! Read More
(78)
Rating: 5 stars
05/03/2011
Loved it...Made a few changes though...clam juice instead of lemon...added shrimp and red pepper flakes. Read More
(37)
Rating: 5 stars
06/23/2011
this was excellent! I skipped the pasta and served them over some steamed spinach and they were delicious! Thanks for a great recipe! Read More
(24)
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Rating: 5 stars
03/29/2011
Delicious! Made a few minor changes added peas and crumbled bacon. Will make again. Read More
(13)
Rating: 2 stars
03/21/2011
Wow. I was so disappointed in this recipe. I followed it exactly and thought it came out bland and tasteless (even after doubling the garlic). I also have a ton leftover. Read More
(13)
Rating: 5 stars
08/26/2012
I never understand how people write about how great a recipe is - but only after they have made so many changes to it that it no longer represents the original recipe. I made this and LOVED it. I am serving it to my whole family today with a huge salad and bread. Read More
(12)
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Rating: 5 stars
02/28/2011
Oh my gosh Jim, what a wonderful recipe. I didn't change a thing. Very fresh tasting, a keeper!!!! Read More
(12)
Rating: 5 stars
03/28/2011
Simple ingredients, excellent and clear instructions. I am having a plate of this right now and it is absolutely delightful. :) Thank you, Jim! Read More
(11)
Rating: 4 stars
03/08/2011
My hubby loved it! So easy to make!!!! Read More
(10)