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1.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. 2.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. 3.Serve Over Hot Angel Hair Pasta; Sprinkle To Taste With Parmesan Cheese.
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