Creamy Bay Scallop Spaghetti

Recipe View 10 mins Bring a large pot of generously salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente, about 8-10 minutes. Reserve about 1/2 cup of pasta water before draining. (10 minutes)

Recipe View 1 mins While the pasta cooks, heat vegetable oil in a large, heavy-bottomed skillet over high heat. Ensure the scallops are very dry. When the oil is shimmering, add scallops in a single layer, being careful not to overcrowd the pan. Sear for about 1 minute, until golden brown, then flip and sear for another 30 seconds. Remove from skillet and set aside. (2 minutes)

Recipe View 1 mins Reduce heat to medium. Add butter to the skillet and let it melt. Add minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it. (1 minute)

Recipe View 1 mins Stir in lemon zest and red pepper flakes. Add sherry and cook, scraping up any browned bits from the bottom of the pan, until the alcohol has evaporated, about 1 minute. (2 minutes)

Recipe View 1 mins Pour in heavy cream and bring to a simmer. Reduce heat to low and season with salt, pepper, and lemon juice. Simmer gently for about 2 minutes, allowing the sauce to thicken slightly. (5 minutes)

Recipe View 1 mins Add the cooked spaghetti to the skillet with the creamy sauce. Toss to coat, adding a little reserved pasta water if needed to create a smooth, emulsified sauce. Add the seared scallops and half of the chopped parsley. Gently toss to combine and heat through, about 1 minute. (2 minutes)

Recipe View 1 mins Remove from heat. Serve immediately in warm bowls, garnished generously with freshly grated Parmigiano-Reggiano cheese and the remaining chopped parsley.