Creamy Scallop Pasta
Ingredients
The pasta
The scallops
-
1
lb
sea scallops
-
to taste
kosher salt
-
to taste
ground black pepper
The sauce
-
3
tablespoons
olive oil
-
3
cloves
garlic, minced
-
½
teaspoon
crushed red pepper
-
1
cup
dry white wine
-
⅓
cup
heavy whipping cream
-
1½
tablespoons
lemon juice
-
¾
teaspoon
salt
-
to taste
ground black pepper
-
1
tablespoon
chopped parsley
-
as needed
lemon wedges, for serving
Instructions
- 1. Cook the spaghetti in boiling water until al dente, then drain.
- 2. Season the scallops with salt and pepper, then pan-sear them in olive oil until browned. Remove and set aside.
- 3. In the same pan, sauté garlic and crushed red pepper, then add white wine, heavy cream, lemon juice, salt, and pepper.
- 4. Combine the cooked spaghetti and scallops with the sauce, stir in parsley, and serve with lemon wedges.
Nutrition Facts (estimated)
Servings
3
Calories
649
Total fat
25g
Total carbohydrates
41g
Total protein
37g
Sodium
1751mg
Cholesterol
92mg
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