Description
Tender scallops and gooey mozzarella combine with pasta in a rich, creamy sauce. Easy to make, elegant to serve, perfect for seafood lovers.
Ingredients
Scale
- 1 lb sea scallops (16–20 medium)
- 12 oz spaghetti or fettuccine
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon juice
Instructions
- Pat scallops dry, season with salt and pepper, and sear in olive oil for 2–3 minutes per side. Remove and set aside.
- In the same skillet, melt butter, sauté garlic, stir in heavy cream, then gradually add mozzarella and Parmesan until smooth. Season with salt, pepper, and lemon juice.
- Cook pasta al dente, add to skillet with sauce, toss, then top with scallops and parsley. Serve immediately.
Notes
- Serve immediately for best texture. Store leftovers in airtight container for up to 2 days; reheat gently with a splash of milk.
- Prep Time: 15 mins
- Cook Time: 15 mins