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Name: creamy bay scallop spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tablespoon Vegetable oil; 1 pound bay scallops; 2 tablespoons Butter; 3 cloves Garlic; 2 teaspoons Lemon zest; 1 pinch Red pepper flakes; 1/3 cup Sherry; 1 cup Heavy cream; 1 whole Fresh lemon juice; 8 ounces cooked thick spaghetti; 2 tablespoons Fresh Italian parsley; 2 cups parmigiano-reggiano

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INGREDIENTS

1 tablespoon Vegetable oil
1 pound bay scallops
2 tablespoons Butter
3 cloves Garlic
2 teaspoons Lemon zest
1 pinch Red pepper flakes
1/3 cup Sherry
1 cup Heavy cream
1 whole Fresh lemon juice
8 ounces cooked thick spaghetti
2 tablespoons Fresh Italian parsley
2 cups parmigiano-reggiano

Servings

INSTRUCTIONS

Boil spaghetti in salted water for 1 minute less than package directions

Heat skillet coated with oil on high heat

When oil begins to smoke add scallops and cook for about 60 seconds to sear then toss and add butter

After butter has melted add minced garlic, lemon zest, and red pepper flakes and stir in

Add sherry to deglaze and let cook for 1 min

Add heavy cream and lower temperature when sauce begins to simmer add salt and pepper and lemon juice to taste

Let reduce until spaghetti is ready then add spaghetti and half of the parsley, and raise heat to med-high and toss to coat and let cook for 1 min and turn off heat

Add parmesian and stir in then add the rest of the parsley

Serve in warm bowls

NOTES

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creamy bay scallop spaghetti

1 tablespoon Vegetable oil
1 pound bay scallops
2 tablespoons Butter
3 cloves Garlic
2 teaspoons Lemon zest
1 pinch Red pepper flakes
1/3 cup Sherry
1 cup Heavy cream
1 whole Fresh lemon juice
8 ounces cooked thick spaghetti
2 tablespoons Fresh Italian parsley
2 cups parmigiano-reggiano

Boil spaghetti in salted water for 1 minute less than package directions

Heat skillet coated with oil on high heat

When oil begins to smoke add scallops and cook for about 60 seconds to sear then toss and add butter

After butter has melted add minced garlic, lemon zest, and red pepper flakes and stir in

Add sherry to deglaze and let cook for 1 min

Add heavy cream and lower temperature when sauce begins to simmer add salt and pepper and lemon juice to taste

Let reduce until spaghetti is ready then add spaghetti and half of the parsley, and raise heat to med-high and toss to coat and let cook for 1 min and turn off heat

Add parmesian and stir in then add the rest of the parsley

Serve in warm bowls

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Nutrition

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Serving Size: 1 Serving (275g)
Recipe Makes: 4 Servings

Calories: 512
Calories from Fat: 292 (57%)

Amt Per Serving		% DV

	Total Fat 32.4g	43 %
	Saturated Fat 17.8g	89 %
	Monounsaturated Fat 9.7g
	Polyunsanturated Fat 2.4g
Cholesterol 151.3mg		47 %
Sodium 967.8mg		33 %
Potassium 662mg		17 %
Total Carbohydrate 6.3g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 6.1g
Protein 42.7g		61 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 512

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