Savory Sea Scallops and Angel Hair Pasta

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.

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.