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
- 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
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.
Editor’s Note:
Please note differences in ingredient amounts when following the magazine version of this recipe.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 671 | |
% Daily Value * | |
Total Fat34g | 43% |
Saturated Fat18g | 92% |
Cholesterol166mg | 55% |
Sodium573mg | 25% |
Total Carbohydrate53g | 19% |
Dietary Fiber2g | 8% |
Total Sugars2g | |
Protein38g | |
Vitamin C5mg | 26% |
Calcium118mg | 9% |
Iron5mg | 27% |
Potassium664mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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