Lemon-Cream Bay Scallop Spaghetti

Name: Lemon-Cream Bay Scallop Spaghetti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp Butter; 0.33 cup Cooking Sherry; 2 tsp Dried Lemon Peel; 2 tbsp Fresh Parsley; 1 cup Heavy Cream; 1 whole Lemon Juice; 3 cloves Minced Garlic; 0 whole Parmigiano Reggiano Cheese; 1 dash Red Pepper Flakes; 1 dash Salt & Pepper; 1 lb Scallop; 8 oz Spaghetti; 1 tbsp Vegetable Oil

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Low-Sodium Sugar-Free Comfort-Food Pescatarian 🐟

Lemon-Cream Bay Scallop Spaghetti marries tender, sweet bay scallops with a bright sherry-kissed cream sauce that coats every strand of pasta. Garlic, lemon zest, and a whisper of red pepper add lift and warmth, while parsley and Parmigiano-Reggiano finish it with fresh, savory depth. Ideal for a weeknight dinner or an elegant date-night meal.

Prep10 mins
Cook20 mins
Serves4
DifficultyMedium

1

Bring a large pot of lightly salted water to a boil; add the spaghetti and cook, stirring now and then, until tender but still slightly firm, about 10 minutes or 1 minute less than the package suggests.
2

Meanwhile, heat the oil in a large skillet over high heat. When the oil just begins to smoke, add the scallops and spread them into a single layer. Sear on high for about 1 minute. Toss to turn them.
3

Add the butter and stir the scallops until the butter melts. Stir in the garlic.
4

Add the lemon zest and red pepper flakes. Stir in the sherry and cook, stirring, until the alcohol cooks off, about 1 minute.
5

Pour in the cream. When the mixture starts to simmer, reduce the heat to medium-low. Add the salt, pepper, and lemon juice.
6

Drain the pasta. Transfer it to the skillet with the scallops; bring to a simmer. Add 1/2 of the chopped parsley. Cook until the pasta is heated through and tender, about 1 minute.
7

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