Scallop Cream Pasta

Start by filling a massive container with water, adding just the right amount of salt to it. Bring this mixture to a rolling boil on your stovetop. Once boiling, cook the spaghetti in it, gently stirring occasionally to ensure even cooking until it reaches your desired level of tenderness yet still retains a slight firmness when bitten into, typically around 10 minutes or slightly less than the recommended time on the package instructions.

In a separate, large pan, heat some oil over extremely high heat. When the oil begins to release its fragrance and slightly smoke, carefully add the scallops and arrange them in a single layer. Allow these to sear on high for approximately 1 minute, then gently toss them to turn.

Add some melted butter to the pan and stir the scallops until this has fully incorporated. Then, add minced garlic and stir to combine.

Next, incorporate some grated lemon zest and a pinch of red pepper flakes into the mixture. After that, add sherry and cook, stirring constantly until the alcohol has evaporated, typically taking about 1 minute.

Pour in some heavy cream and continue to cook the mixture over medium-low heat, stirring frequently. Once it begins to simmer, reduce the heat even further and add a pinch of salt, some freshly ground pepper, and a squeeze of lemon juice.

Once the pasta is cooked, drain it and transfer it to the pan with the scallops. Bring this mixture to a gentle simmer, then add about half of the chopped parsley and cook until the pasta is heated through and tender, usually taking around 1 minute.

Remove the pan from the heat source and garnish generously with grated cheese. Finally, add the remaining parsley and serve the dish in warm bowls.