Lemon-Butter Scallops with Angel Hair Pasta

Begin by filling a large container with water and adding a moderate amount of salt. Place the pot on high heat and bring the water to a rolling boil.

Add angel hair pasta to the boiling water, ensuring it is fully submerged, and cook without covering for 4 to 5 minutes or until the pasta reaches a slightly firm texture; drain.

Meanwhile, melt butter in a large cooking vessel over medium heat. Introduce minced garlic into the skillet and cook just until the aroma is released and the garlic becomes softened, approximately 1 minute.

Cut any scallops into halves that are 3/4-inch thick to ensure even cooking.

Combine the cooked scallops, fresh basil leaves, and chopped parsley in the skillet. Cook gently, stirring occasionally, just until the scallops feel slightly springy when pressed with your finger, roughly 2 to 3 minutes. Overcooking the scallops will result in a tough and chewy texture.

Lower the heat to a low setting; stir in freshly squeezed lemon juice and season with salt and pepper. If desired, add a splash of cream to thicken the sauce; cook just until the sauce begins to bubble and simmer.

Spoon the cooked scallops and their accompanying sauce over hot angel hair pasta, followed by a sprinkle of Parmesan cheese on top.