Ingredients

• 8 ounces uncooked thick spaghetti
• 1 tablespoon vegetable oil
• 1 pound bay scallops
• 2 tablespoons butter
• 3 cloves garlic , minced
• 2 teaspoons grated lemon zest
• 1 pinch red pepper flakes
• 0.33 cups dry sherry
• 1 cup heavy cream
• salt and pepper to taste
• 1 lemon , juiced
• 2 tablespoons chopped Italian parsley , divided
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Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
2. 2 Meanwhile, heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for about 1 minute. Toss to turn.
3. 3 Add butter and stir scallops until butter melts. Stir in garlic.
4. 4 Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute.
5. 5 Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
6. 6 Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add 1/2 of the chopped parsley. Cook until pasta is heated through and tender, about 1 minute.
7. 7 Remove from heat. Garnish generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

Nutrition per serving