Creamy Bay Scallop Spaghetti
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Recipe Summary Creamy Bay Scallop Spaghetti
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.Ingredients | Green Bay International Airport8 ounces uncooked thick spaghetti1 tablespoon vegetable oil1 pound bay scallops2 tablespoons butter3 cloves garlic, minced2 teaspoons grated lemon zest1 pinch red pepper flakes⅓ cup dry sherry1 cup heavy creamsalt and pepper to taste1 lemon, juiced2 tablespoons chopped Italian parsley, dividedFreshly grated Parmigiano-Reggiano cheese, for servingDirectionsBring 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.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.Info | Green Bay International AirportServings: 4 Yield: 4 appetizer-size portions
TAG : Creamy Bay Scallop SpaghettiSeafood, Shellfish, Scallops,
