Bay Scallops in a Creamy Sauce of Sherry, Garlic and Lemon

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.


Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.
COUPON OF THE WEEK