It takes little time to prepare this creamy scallop pasta dish. I cook the scallops for a little bit longer than other chefs, but it adds flavor and keeps the seafood moist and tender. You’ll probably agree that the additional cook time has a considerable positive impact on the sherry sauce.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
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
- 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
- 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.
- 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.
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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.
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- Please note differences in ingredient amounts when following the magazine version of this recipe.
Nutrition Facts
| Calories | 671 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 166 mg |
| Dietary Fiber | 2 g |
| Protein | 38 g |
| Saturated Fat | 18 g |
| Sodium | 573 mg |
| Sugars | 2 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this so good
I had problems getting the consistency of the sauce to come together properly. It was still a little soupy when the pasta was ready. And the scallops were very well done as the recipe author mentions, but I will admit they were not tough. I feel like this could be really delicious with the steps done a little differently.
My family LOVED this recipe! I substituted spaghetti noodles for spaghetti squash for a gluten-free version. I will make this again!!!
Yummy! Easy recipe to follow. I will definitely make this again. Thank you
Amazing recipe. I have made this several times and it always comes out delicious. Used regular scallops and cut them in half.
Simply awesome. Shared with my office.
Good
Me and my bf LOVED this recipe. We took everyone’s advice and only did half the lemon. We also didn’t cook the wine into it, we couldn’t find it and figured we would do it another time we were hungry and wanted out the store lol so I can’t wait to try it next time with the wine!
Delicious! Like it a lot!
great recipe
Followed the recipe exactly and it was perfect. Highly recommended and very easy and delicious.
Excellent, my family loved it.
Great, YUMYUM!!
Absolutely amazing recipe. I didn’t add as much cream as they recommended and only 1/2 juice of the lemon. Will definitely be making this again.
This was an amazing, whole family loved this recipe. I used 18% cream and I added 1/2 cup of Parmesan to the finished product. Very good, will make again.
D lis,say no more
Perfect recipe! I added fresh mushrooms because my roommate loves them and I was cooking for him. If I could give this 10 stars, I would gladly do so…it’s a lovely, restaurant-quality dish that comes together quickly!
Delicious dinner! I used sea scallops, sauteed them first and placed on a side plate for fear of over-cooking. Prepared the sauce in the same pan, my only adjustment would be to cut the amount of lemon juice in half. I added it a little at a time and it was quite lemon-zesty with half the juice, more would have overpowered the other flavors. Will make it again!
This was an amazing recipe. I did read through the reviews and decided to cut the lemon juice in half as I didn’t want it to be too overpowering and I used fresh bay scallops we had caught on Saturday, tossed in some Old Bay! DELICIOUS! So glad I have three bags of scallops left because I’ll be making this again!! (I mean’t to add spinach like another reviewer said but forgot , so next time. Happy cooking!
Loved this recipe! I used fresh scallops, white wine and more red pepper flakes. The amount of lemon was right on (I was hesitant)! Can’t wait to make it again and will use this recipe when we have fresh shrimp too!10/10
This recipe is delicious! My only tweak would be less lemon juice & more parsley. Just perfect