Ingredients
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8 ounces uncooked thick spaghetti
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1 tablespoon vegetable oil
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1 pound bay scallops
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2 tablespoons butter
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3 cloves garlic, minced
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2 teaspoons grated lemon zest
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1 pinch red pepper flakes
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⅓ cup dry sherry
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1 cup heavy cream
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salt and pepper to taste
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1 lemon, juiced
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2 tablespoons chopped Italian parsley, divided
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Freshly grated Parmigiano-Reggiano cheese, for serving
Directions
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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.
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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.
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Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
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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.
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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
Editor's Note:
Please note differences in ingredient amounts when following the magazine version of this recipe.
Nutrition Facts (per serving)
671 | Calories |
34g | Fat |
53g | Carbs |
38g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 671 | |
% Daily Value * | |
Total Fat 34g | 43% |
Saturated Fat 18g | 92% |
Cholesterol 166mg | 55% |
Sodium 573mg | 25% |
Total Carbohydrate 53g | 19% |
Dietary Fiber 2g | 8% |
Total Sugars 2g | |
Protein 38g | 76% |
Vitamin C 5mg | 6% |
Calcium 118mg | 9% |
Iron 5mg | 27% |
Potassium 664mg | 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.