adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Creamy Bay Scallop Spaghetti
Creamy Bay Scallop Spaghetti
0 Likes
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Decadent and rich scallop pasta with creamy sauce. Quick and easy to make, perfect for customization.
Ingredients:
  • 8 ounces uncooked thick spaghetti
  • 1 tablespoon vegetable oil
  • 1 pound bay scallops
  • 3 cloves garlic, minced
  • 2 teaspoons grated lemon zest
  • 1 pinch red pepper flakes
  • 0.33333334326744 cup dry sherry
  • 1 cup heavy cream
  • 1 lemon, juiced
  • 2 tablespoons chopped Italian parsley, divided
  • Freshly grated Parmigiano-Reggiano cheese, for serving
Instructions:
  • 1. Boil a big pot of salted water. Add spaghetti and cook until al dente, stirring occasionally, for about 9 minutes (or 1 minute less than package instructions).
  • Heat oil in a large skillet over high heat until it just begins to smoke. Add scallops in a single layer and sear on high for about 1 minute. Flip them over.
  • Stir in butter until melted, then add scallops and garlic.
  • Add fragrant lemon zest and a hint of spicy red pepper flakes. Stir in sherry and cook until the alcohol evaporates, approximately 1 minute, while stirring continuously.
  • Gently pour the cream into the mixture and let it simmer. Then, lower the heat to medium-low before adding salt, pepper, and lemon juice for a burst of flavor.
  • After draining the pasta, gently combine it with the scallops in a skillet and bring them to a simmer. Stir in half of the chopped parsley and cook until the pasta is heated through and tender, for about 1 minute.
  • Take the pot off the heat. Sprinkle generously with grated cheese and add the remaining parsley. Serve in warmed bowls.

Similar Recipes