Creamy Bay Scallop Spaghetti

Name: Creamy Bay Scallop Spaghetti
Yield: 4
Ingredients: 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; 1/3 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

👥 4 servings 👁️ 7 views

This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.

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🔗 Recipe adapted from AllRecipes

#Pasta #Dinner

📊 At a Glance

Serves 4

Difficulty Hard

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 671

% Daily Value*

Total Fat 33.5g 43%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 573mg 25%

Total Carbohydrate 53.1g 19%

Dietary Fiber 2.1g 8%

Total Sugars 1.8g

Protein 37.8g 76%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 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.

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 60 seconds.

Add butter and stir scallops until butter melts.

Add lemon zest and red pepper flakes.

Stir in sherry and cook and stir until alcohol cooks off, about 1 minute.

When mixture begins to simmer, reduce heat to medium-low.

Add salt, pepper, and lemon juice.

Transfer to skillet with scallops; bring to a simmer.

Add half the parsley.

Cook until pasta is heated through and tender, about 1 minute.

Grate generously with grated cheese.