Creamy Garlic Pasta with Pan Seared Scallops

• portioner: 2 servings
• aktiv tid: 7 minutes
• total tid: 22 minutes

Ingredienser

6-8 ounces high-quality dried spaghetti (or fettuccine)

8 Sea Scallops* (pat dry)

5 Tablespoons unsalted butter (divided)

6-8 cloves garlic (thinly sliced)

1 teaspoon fine sea salt (or to taste, divided)

Freshly ground black pepper (to taste)

Pinch crushed red pepper

1 Tablespoon all-purpose flour

½ cup vegetable stock (or white wine)

⅓ cup whole milk (room temperature)

1 cup pasta water

½ cup grated parmesan cheese

Parsley (to garnish, as desired)

squeeze fresh lemon juice (optional)

Instruktioner

Bring a large pot of salted water to a boil. Cook the pasta approximately 2 minutes less than the package directions state for al dente pasta. Be sure to reserve approximately 1 cup of pasta water. Drain and set aside.

While the pasta cooks, begin making the sauce and let the scallops come to room temperature. Pat scallops dry and sprinkle with salt and pepper on the tops and bottoms.

Garlic Cream Sauce

Heat a large skillet over medium-low heat and add 3 tablespoons butter. Once the butter is melted, add the thinly sliced garlic cloves and cook for 2-4 minutes until slightly tender, being careful they don't burn. Add salt, pepper, and a pinch of red pepper flakes as desired.

Whisk in the flour until combined completely and cook for an additional minute, continuing to stir.

Whisk in the vegetable stock or wine slowly until combined. Then, whisk in room temperature milk and bring to a low simmer to thicken slightly.

Toss the just-under al dente noodles in the sauce and add the pasta water about ⅓ cup at a time. Bring to a simmer on low, adding additional pasta water as needed until your desired sauce consistency is reached (I usually add around ½ cup).

Remove pasta from heat and stir in parmesan cheese. Don't forget to taste test for salt levels!

Pan-Seared Scallops

The scallops should have already been pat dry and sprinkled with salt and pepper. As the sauce finishes cooking, heat a smaller stainless steel skillet or cast iron skillet over medium-high heat. Melt the remaining 2 tablespoons of butter.

Once the butter is hot and slightly bubbly, add the prepared scallops "standing up" on the flat edge. Cook for approximately 1-2 minutes (depending on their size) until a golden crust forms. Flip the scallops; they should easily come; if not, cook for 30 more seconds. Cook on the second side for another 1-2 minutes until a golden crust forms and the inside is translucent. Remove from heat and top pasta with scallops.

Optional: squeeze a lemon on top, or stir in lemon zest, for added brightness to the pasta. Garnish with fresh parsley as desired, and enjoy!

Näring

• Kalorier: 759 kcal
• Totalt fett: 38 g
• Mättat fett: 23 g
• Transfett: 1 g
• Kolesterol: 112 mg
• Natrium: 1067 mg
• Totala kolhydrater: 74 g
• Kostfiber: 3 g
• Totalt socker: 5 g
• Protein: 29 g