Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Finely chop the shallot and garlic.
- In a large skillet, heat olive oil over medium heat and sauté chopped shallot and garlic until translucent and fragrant.
- Add the scallops to the skillet and cook for 2-3 minutes on each side until golden brown, seasoning with salt and pepper.
- Reduce heat to low and pour in the heavy cream, stirring gently to combine and thicken the sauce.
- Add the drained spaghetti to the skillet, tossing to coat with the creamy scallop sauce.
- Serve hot, topped with grated parmesan cheese and a sprinkle of fresh parsley.
Nutrition
Calories: 510kcalCarbohydrates: 53gProtein: 22gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 450mgPotassium: 320mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 150mgIron: 2mg
Notes
Adding a splash of white wine after sautéing the shallots and garlic enhances the flavor and deglazes the pan.
Scallops are best cooked just until golden and tender to avoid toughening.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of cream to keep the sauce smooth.
For a lighter option, substitute heavy cream with half-and-half or a mix of milk and butter.
Make sure to use high-quality ingredients, as they greatly affect the dish's flavor.
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