Creamy Bay Scallop Spaghetti

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This scallop pasta dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that 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.

By Christian

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 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

⅓ 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

Directions

Step 1

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.

Step 2

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.

Step 3

Add butter and stir scallops until butter melts. Stir in garlic.

Step 4

Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute.

Step 5

Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.

Step 6

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.

Step 7

Remove from heat. Garnish generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

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