Ingredients
4
4 servings
- •8 ounces uncooked thick spaghetti
- •1 tablespoon vegetable oil
- •1 pound bay scallops
- •2 tablespoons butter
- •3 cloves garlic, minced
- •2 teaspoons grated lemon zest
- •1 pinch red pepper flakes
- •0.33333334326744 cup dry sherry
- •1 cup heavy cream
- •salt and pepper to taste
- •1 lemon, juiced
- •2 tablespoons chopped Italian parsley, divided
- •Freshly grated Parmigiano-Reggiano cheese, for serving
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
- Meanwhile, heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for about 1 minute. Toss to turn.
- Add butter and stir scallops until butter melts. Stir in garlic.
- Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute.
- Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
- Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add 1/2 of the chopped parsley. Cook until pasta is heated through and tender, about 1 minute.
- Remove from heat. Garnish generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.
Nutritional Facts
Per 4 servings
- Calories: 671
- Carbohydrate: 53g
- Fat: 34g
- Fiber: 2g
- Protein: 38g
- Sugar: 2g
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