1 tablespoon extra-virgin olive oil
1 pound bay scallops
3 garlic cloves, peeled and finely minced
2 teaspoons lemon zest
Pinch of red-pepper flakes
1/3 cup dry sherry
1 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon ground white pepper
2 tablespoons freshly squeezed lemon juice
8 ounces spaghetti, cooked al dente and drained

In a large, heavy-bottomed skillet over medium-high heat, heat the olive oil. Add the scallops and quickly saute until browned, for about 2 minutes. Add the garlic, lemon zest and red-pepper flakes and cook for another 30 seconds, then add the sherry and simmer just to heat sherry through. Whisk in the cream, salt and pepper and simmer gently for about 5 minutes so sauce can thicken. Remove from heat and whisk in the lemon juice.

To serve, place a portion of the cooked and drained pasta on each of 4 warm dinner plates. Spoon a portion of scallops and sauce over each serving.

Makes 4 servings.