This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's 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.

Recipe Summary

Servings:
4
Yield:
4 appetizer-size portions
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.

  • Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

Nutrition Facts

671 calories; protein 37.8g 76% DV; carbohydrates 53.1g 17% DV; fat 33.5g 52% DV; cholesterol 166.4mg 56% DV; sodium 572.5mg 23% DV. Full Nutrition

Reviews (76)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/23/2016
Loved this recipe! Tasted great. Made it as a birthday dinner for my wife who likes scallops. I used bay scallops instead of the full-sized guys, so the initial "searing" was more of a bubbling and reduction, but I moved onto the next step quickly to avoid the meat getting overcooked. I substituted half & half for the heavy cream, just because it was what I had on hand. Just made it a little runnier, but the kids liked it a lot, even at the age where they're picky about everything. Read More
(14)

Most helpful critical review

Rating: 3 stars
02/22/2020
Thought the sauce would be a little thicker. No, I will not make again. Read More
101 Ratings
  • 5 star values: 81
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/22/2016
Loved this recipe! Tasted great. Made it as a birthday dinner for my wife who likes scallops. I used bay scallops instead of the full-sized guys, so the initial "searing" was more of a bubbling and reduction, but I moved onto the next step quickly to avoid the meat getting overcooked. I substituted half & half for the heavy cream, just because it was what I had on hand. Just made it a little runnier, but the kids liked it a lot, even at the age where they're picky about everything. Read More
(14)
Rating: 5 stars
02/14/2018
Simple and delicious! Used a white wine instead of sherry and thin spaghetti - pasta water came in handy to add more moisture as it continues to soak up the sauce. Also used cheapo parmesan cheese. Husband loved it and said it was excellent the next day for lunch. Nice addition to our seafood meals - Thanks John! Read More
(6)
Rating: 4 stars
02/24/2018
We liked this a lot, but it was just a touch too lemony. Perhaps the lemon I used produced more juice than Chef John intended. As with all recipes, it would be so helpful if measurements were provided, ie how many tsps or tablespoons of fresh squeezed lemon juice, rather than the ambiguous juice of one lemon. Read More
(6)
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Rating: 5 stars
04/12/2017
Wow was this delicious! I didn't have sherry so I used a good sweet white wine instead. It was a good substitute but I can't wait to try it with sherry! An easy recipe that will be a regular in our house. Thx. Chef! Read More
(5)
Rating: 5 stars
03/25/2018
5 stars with alterations. Used sake instead of sherry (personal preference, I don't care for the taste of sherry) and reduced the cream to 1/3 cup and lemon to 1/2 lemon. There was plenty of sauce still. Read More
(4)
Rating: 5 stars
02/15/2018
Wonderful flavor! I used small bay shrimp instead of scallops (only because that is what was freshest), and it was delish! If using shrimp, don't place the heat on high. Shrimp cook very quickly. I generally cook shrimp on M-MH, watching until they are no longer opaque. If you don't have sherry, I recommend a crisp, citrus forward dry white white, such as Matua Sauvignon Blanc. Read More
(4)
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Rating: 5 stars
11/25/2016
Delicious and easy to make! I didn't have any parsley or sherry on hand but it still came out amazing!! Thanks chef!! Read More
(4)
Rating: 5 stars
12/30/2017
This is my first time making this recipe so I made it as printed. I don't think I'd change a thing. Great flavor from the scallops. The lemon zest and parsley add a light note to the over all flavor. YUM Read More
(2)
Rating: 5 stars
07/23/2018
OMG!! Loved this dish!! I made this for my husband & I for dinner tonight (made the kids a separate dinner:) and we raved about it so much i ended up having to share some of mine with them. I followed the recipe to the T and could kick myself for not making more! A quick meal which packs big flavors do not omit the sherry! DEFINITELY will make this again thank you yet again Chef John! Read More
(1)
Rating: 3 stars
02/22/2020
Thought the sauce would be a little thicker. No, I will not make again. Read More