Creamy Bay Scallop Spaghetti

1 Rating
No reviews
No photos

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


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


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.
You must be logged in to leave a rating.
Recipe Reviews
Reviews for Creamy Bay Scallop Spaghetti
You must login or sign up to vote on ratings.
Recipe Photos
Photos of Creamy Bay Scallop Spaghetti