Creamy Bay Scallop Spaghetti

Ingredients List

• 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

Instructions

In a large skillet, heat oil over high heat. Once the oil begins to smoke, add the scallops, arranging them in a single layer. Sear for about 1 minute, then toss to turn.

Add butter and stir the scallops until the butter melts. Toss in the garlic and stir to combine.

Add lemon zest and red pepper flakes. Stir in the sherry and cook for about 1 minute, allowing the alcohol to evaporate.

Pour in the cream. Once the mixture begins to simmer, lower the heat to medium-low. Stir in salt, pepper, and lemon juice.

Drain the pasta and transfer it to the skillet with the scallops. Bring to a simmer and add half of the chopped parsley. Cook for about 1 minute until the pasta is heated through and tender.

Remove from heat. Generously sprinkle with grated cheese and add the remaining parsley. Serve in warm bowls.

Editor's Note:

Please note that ingredient quantities may differ when following the magazine version of this recipe.

Nutritional Information (per serving)