Creamy Garlic Scallop Spaghetti
Golden pan seared scallops tossed with spaghetti in a silky garlic cream sauce. Elegant enough for date night, simple enough for a Tuesday.
Ingredients
- 1 tablespoon butter or ghee
- 1 tablespoon olive oil
- 8 large sea scallops
- kosher salt and fresh cracked black pepper to taste
- 8 oz spaghetti
- 1 onion, finely chopped
- 1 ⅓ cups vegetable broth
- ⅔ cup heavy cream
- ⅓ cup parsley
- ½ lemon juice (optional)
- ⅓ cup grated Parmesan (optional)
Instructions
- 1. Cook the pastaBring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- 2. Prepare the scallopsPat the scallops completely dry with paper towel. This is key for a golden crust. Season both sides generously with salt and pepper.
- 3. Sear the scallopsHeat a large skillet over medium high heat. Add the butter and olive oil.Once hot and shimmering, place the scallops in the pan without crowding.Sear for 2 to 3 minutes per side until deeply golden and caramelized.Remove from the pan and set aside. Do not overcook.
- 4. Build the sauceIn the same pan, reduce heat to medium. Add the chopped onion and cook for 2 to 3 minutes until softened.Stir in the garlic and cook for about 30 seconds until fragrant.
- 5. Deglaze and simmerPour in the vegetable broth and scrape up any browned bits from the bottom of the pan. Let simmer for 4 to 5 minutes until slightly reduced.
- 6. Add creamStir in the heavy cream and simmer gently for another 3 to 5 minutes until the sauce thickens slightly.
- 7. Combine everythingAdd the cooked spaghetti directly into the sauce and toss to coat. If needed, add a splash of reserved pasta water to loosen the sauce.
- 8. FinishStir in the chopped parsley. Add lemon juice and Parmesan if using.Nestle the scallops back into the pasta and spoon sauce over top.Serve immediately.
Notes
• Patting scallops dry is non negotiable for a proper sear.
• Do not move scallops while they are searing. Let that crust form.
• If your scallops release liquid, your pan wasn’t hot enough.
• Freshly grated Parmesan melts better than pre shredded.
• Do not move scallops while they are searing. Let that crust form.
• If your scallops release liquid, your pan wasn’t hot enough.
• Freshly grated Parmesan melts better than pre shredded.
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