9 oz. angel hair pasta
1/4 cup and 2 tbsp. fresh grated romano cheese
2 tbsp. extra virgin olive oil
2 tbsp. chopped basil
1/2 tsp. pepper
1/8 tsp. salt
1.5 lbs. scallops
4 lemon wedges
Boil pasta; drain and keep 2 tbsp. of water.
Combine pasta with the reserved water, 1/4 cup of cheese, 1 tbsp. olive oil, salt, pepper and basil.
Use the remaining 1 tbsp. olive oil to cook scallops. Combine scallops with pasta. Sprinkle remaining cheese and use lemon wedges if desired.