Ingredients:
- For the Pasta:
- 1 pound pasta (linguine, spaghetti, or fettuccine)
- Salt
- For the Scallops:
- 1 pound sea scallops, cleaned and patted dry
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Sear the Scallops:
- Season the scallops with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the scallops in a single layer and sear for 1-2 minutes per side, or until golden brown. Remove from the pan and set aside.
- Create the Sauce:
- In the same skillet, add the minced garlic and cook for 30 seconds, or until fragrant.
- Deglaze the pan with the white wine, scraping up any browned bits from the bottom.
- Stir in the heavy cream and bring to a simmer.
- Reduce the heat and simmer for 5-7 minutes, or until the sauce thickens slightly.
- Stir in the Parmesan cheese and chopped parsley.
- Combine and Serve:
- Add the cooked pasta to the sauce and toss to coat.
- Gently fold in the seared scallops.
- Serve immediately, garnished with additional Parmesan cheese and fresh parsley, if desired.
Tips for the Perfect Scallop Pasta:
- Don’t Overcook the Scallops: Scallops cook quickly, so it’s important not to overcook them. They should be cooked until they are just opaque in the center.
- Use High-Quality Ingredients: The quality of your ingredients will make a big difference in the flavor of your dish.
- Don’t Crowd the Pan: Cook the scallops in batches if necessary to avoid overcrowding the pan, which can prevent them from searing properly.
- Adjust the Sauce: If the sauce is too thick, add a little pasta water to thin it out. If it’s too thin, simmer it for a few more minutes to reduce the liquid.
Enjoy this elegant and flavorful dish!