Creamy Bay Scallop Spaghetti

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

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 or half and half

salt and pepper to taste

1 Tablespoon lemon juice

2 tablespoons chopped Italian parsley, divided

Freshly grated Parmigiano-Reggiano cheese, for serving

Spinach (optional- not in original recipe)

Directions

Bring a large pot of lightly salted water to a boil; add spaghetti and cook, 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.

Add spinach (optional)

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.

Nutrition

• Calories: 671 kcal
• Total Fat: 34 g
• Saturated Fat: 18 g
• Unsaturated Fat: 0 g
• Cholesterol: 166 mg
• Sodium: 573 mg
• Total Carbohydrate: 53 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 38 g