Creamy Bay Scallop Spaghetti

Name: Creamy Bay Scallop Spaghetti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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; 0.33333334326744 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

4.8

(132)

107 Reviews

31 Photos

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

By Chef John

Updated on January 9, 2023

31

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

Servings:

4

Jump to Nutrition Facts

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

Directions

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. 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 1/2 of the chopped parsley. Cook until pasta is heated through and tender, about 1 minute. 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
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
Vitamin C 5mg	26%
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.