Creamy Garlic Scallop Spaghetti

Creamy Garlic Scallop Spaghetti

SandraCorreia

Golden pan seared scallops tossed with spaghetti in a silky garlic cream sauce. Elegant enough for date night, simple enough for a Tuesday.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian, Mediterranean, portuguese

Servings 4

Calories 610 kcal

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 pasta
Bring 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 scallops
Pat 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 scallops
Heat 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 sauce
In 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 simmer
Pour 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 cream
Stir in the heavy cream and simmer gently for another 3 to 5 minutes until the sauce thickens slightly.
7. Combine everything
Add 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. Finish
Stir 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.