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.
Ingredients
- ounces uncooked thick spaghetti: 8 piece
- vegetable oil: 1 Tbsp
- bay scallops: 1 pound
- butter: 2 Tbsp
- garlic: 3 clove (minced)
- lemon zest: 2 tsp (grated)
- pinch red pepper flakes: 1 piece
- dry sherry: 0.33333 cup
- heavy cream: 1 cup
- salt and pepper: (to taste)
- lemon: 1 piece (juiced)
- Italian parsley: 2 Tbsp (divided, chopped)
- freshly grated Parmigiano-Reggiano cheese: (for serving)
Metric Conversion
Stages of cooking
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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.
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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. Dotdash Meredith Food Studios
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Add butter and stir scallops until butter melts. Stir in garlic. Dotdash Meredith Food Studios
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Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Dotdash Meredith Food Studios
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Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Remove from heat. Garnish generously with grated cheese. Add the rest of the parsley. Serve in warm bowls. DOTDASH MEREDITH FOOD STUDIOS
