Name: Creamy Bay Scallop Spaghetti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
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; 0.33333334326744 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

Cook Time: 20 minutes

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
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

Step 1: Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 10 minutes, or 1 minute less than directed on the package.

Step 2: While the pasta cooks, heat vegetable oil in a large skillet over high heat. Once the oil begins to smoke lightly, add the scallops in a single layer. Let them sear for about 1 minute, then toss to turn them over.

Step 3: Add butter to the skillet and stir the scallops until the butter melts. Then, add the minced garlic and saut for about 30 seconds.

Step 4: Stir in the lemon zest and red pepper flakes, followed by the dry sherry. Continue cooking for about 1 minute to let the alcohol cook off.

Step 5: Pour in the heavy cream. Allow the mixture to come to a simmer, then reduce the heat to medium-low. Season with salt and pepper, and stir in the lemon juice.

Step 6: Drain the cooked pasta and add it to the skillet with the scallops. Stir gently to combine and bring the mixture to a simmer. Add half of the chopped parsley and cook until the pasta is heated through and tender, about 1 more minute.

Step 7: Remove from heat. Garnish with freshly grated Parmigiano-Reggiano cheese and the remaining parsley. Serve the dish in warm bowls.

Nutrition Facts

Servings Per Recipe: 4

Calories	671
Total Fat	34g
Saturated Fat	18g
Cholesterol	166mg
Sodium	573mg
Total Carbohydrate	53g
Dietary Fiber	2g
Total Sugars	2g
Protein	38g
Vitamin C	5mg
Calcium	118mg
Iron	5mg
Potassium	664mg

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

Creamy Bay Scallop Spaghetti Recipe

Comments

Maria Jones

10/11/2025 09:08:15 AM

Absolutely loved this recipe! The flavors were fantastic. I decided to prepare it as a special birthday dinner for my wife, who happens to be a big fan of scallops. I opted for bay scallops instead of the larger ones, which meant the initial "searing" process turned into more of a simmering and reduction. I made sure to move on to the next step promptly to prevent the scallops from becoming overcooked. I swapped out heavy cream for half & half, just using what I had on hand. This alteration made the sauce a bit thinner, but surprisingly, the kids enjoyed it a lot, even though they're at that age where they're quite selective about their food.

Larry Parker

10/09/2025 04:58:17 AM

This recipe is absolutely amazing. I made a small modification by using linguine and sauvignon blanc instead of spaghetti and sherry, based on my personal preferences, but I believe the original version would be equally delicious. The sauce may seem thin while cooking, but if you follow the recipe's suggestion to finish the pasta in the cream, it helps thicken the sauce as it cools. It's an ideal choice for a special occasion dinner. Indulgent and elegantly refined, this dish is guaranteed to impress all of your guests at the table.

Tyler White

10/08/2025 02:14:46 AM

INCREDIBLE! I incorporated onion, poblano peppers, a jalapeño, and cherry tomatoes from my garden. This dish is a definite menu staple from now on.

Jessica Jones

10/09/2025 07:49:39 PM

Absolutely delicious flavor! I opted for half and half instead of heavy cream to cut down on the fat content, which took a bit longer to thicken but was worth it. I reduced the amount of lemon juice, but in hindsight, I should have used the full amount for a more balanced taste. I used Taylor Golden Sherry and it added a subtle flavor without being overpowering. The larger scallops paired perfectly with this dish and next time, I might use 1-1/2 pounds instead of just 1 lb. to ensure there are enough scallops in each serving. The leftover pasta was a bit lacking in scallops, so increasing the quantity would be a good idea. Another winner recipe from Chef John that we thoroughly enjoyed!

Diane Rivera

10/08/2025 10:22:29 PM

My family absolutely adored this recipe! I swapped spaghetti noodles for spaghetti squash to make it gluten-free. I will definitely be making this again!!!

Deborah Green

10/11/2025 12:48:35 PM

Here is a revised version of your review: "This dish was good, but I recommend using just 1 tablespoon of lemon juice instead of a whole lemon next time. Otherwise, it can become overwhelmingly sour and almost impossible to eat. I had to balance it out with some baking soda, but once I did, it was quite delicious. I'll definitely be making it again, but with a lighter hand on the lemon juice."

Deborah Moore

10/09/2025 04:45:47 AM

I absolutely love this recipe! Despite not being a skilled cook, I managed to prepare it successfully. My husband also greatly enjoyed it. While searing the scallops, I did encounter excess water coming out initially. Next time, I might try using a paper towel to absorb the moisture before searing to improve the results!