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Creamy Bay Scallop Spaghetti

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Creamy Bay Scallop Spaghetti
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Makes: 4 servings adjust



Step 1

Bring a large pot of water to a boil. Add about 1 Tablespoon of salt.


  • 8 ounces Spaghetti, uncooked

Step 2

Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite; 1 minute less than directed on the package. Reserve at least 1 cup of pasta water. Drain.


  • 1 tablespoon Vegetable Oil

Step 3

Heat oil in a large, non-stick skillet over medium-high heat.


  • 1 pound Bay Scallops, thawed

Step 4

Add scallops and move them into a single layer. Let sear for 60 seconds. Stir and saute for another 1-2 minutes.


  • 2 tablespoons Butter

Step 5

Add butter and stir scallops until butter melts.


  • 3 cloves Garlic, minced
  • 2 teaspoons Grated Lemon Zest
  • 1 pinch Crushed Red Pepper Flakes

Step 6

Stir in garlic, lemon zest and red pepper flakes.


  • 13 cup Dry Sherry, not cooking sherry

Step 7

Stir in sherry; cook and stir until alcohol cooks off, about 1 minute.


  • 1 cup Heavy Cream

Step 8

Pour in cream. When mixture begins to simmer, reduce heat to medium-low.


  • 1 Lemon, juiced
  • Kosher Salt, to taste
  • Ground Black Pepper, to taste

Step 9

Add salt, pepper, and lemon juice.

Step 10

Transfer drained pasta to skillet with scallops; bring to a simmer. If mixture is too dry, add reserved pasta water a little at a time until desired consistency.


  • 1 tablespoon Fresh Parsley, chopped

Step 11

Add 1 Tablespoon of parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat.


  • Grated Parmesan Cheese

Step 12

Top generously with grated cheese.


  • 1 tablespoon Fresh Parsley, chopped

Step 13

Top with 1 Tablespoon of parsley. Serve.
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