Creamy Bay Scallop Spaghetti

4.8
(160)
131 Reviews
35 Photos

This scallop pasta dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on January 30, 2025
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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35
mid angle looking into a bowl of creamy bay scallop spaghetti garnished with fresh herbs
35
35
35
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 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

  • ⅓ cup dry sherry

  • 1 cup heavy cream

  • salt and pepper to taste

  • 1 lemon, juiced

  • 2 tablespoons chopped Italian parsley, divided

  • freshly grated Parmigiano-Reggiano cheese, for serving

Directions

  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. 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.

    Overhead of scallops cooking in a skillet.

    Dotdash Meredith Food Studios

  3. Add butter and stir scallops until butter melts. Stir in garlic.

    Overhead of scallops, butter, and garlic cooking in a skillet.

    Dotdash Meredith Food Studios

  4. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute.

    Overhead of scallops, lemon zest, red pepper flakes, and a sherry cooking in a skillet.

    Dotdash Meredith Food Studios

  5. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.

    Overhead of bubbling cream and scallop mixture in a skillet.

    Dotdash Meredith Food Studios

  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.

    Overhead of scallop pasta cooking in a skillet.

    Dotdash Meredith Food Studios

  7. Remove from heat. Garnish generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

    mid angle looking into a bowl of creamy bay scallop spaghetti garnished with fresh herbs

    DOTDASH MEREDITH FOOD STUDIOS 

From the Editor

Please note differences in ingredient amounts when following the magazine version of this recipe.

200 home cooks made it!

Nutrition Facts (per serving)

671 Calories
34g Fat
53g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 671
% Daily Value *
Total Fat 34g 43%
Saturated Fat 18g 92%
Cholesterol 166mg 55%
Sodium 573mg 25%
Total Carbohydrate 53g 19%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 38g 76%
Vitamin C 5mg 6%
Calcium 118mg 9%
Iron 5mg 27%
Potassium 664mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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