Creamy Bay Scallop Spaghetti

This scallop pasta dinner from Chef John has a creamy sauce and is easy to make, yet it tastes decadent and rich with its combination of flavors.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 671 Calories

Ingredients

• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 lemon, juiced
• 1 cup heavy cream
• 2 teaspoons grated lemon zest
• salt and pepper to taste
• 3 cloves garlic, minced
• 1 pound bay scallops
• 1 pinch red pepper flakes
• Freshly grated Parmigiano-Reggiano cheese, for serving
• 8 ounces uncooked thick spaghetti
• 2 tablespoons chopped Italian parsley, divided
• 0.33333334326744 cup dry sherry

Recipe Instructions

Step 1

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 2

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

Step 3

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

Step 4

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

Step 5

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 6

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

Step 7

Bring a large pot of lightly salted water to a boil; add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.