Garlic Herb Butter–Basted Scallops

Name: Garlic Herb Butter–Basted Scallops with Spaghetti & Burst Grape Tomatoes
Yield: 2 servings
Ingredients: 1/4 oz Parsley; 1 Lemon; 6 oz Spaghetti; 8 oz Scallops; 2 tbsp Garlic; 4 oz Tomato; 4 tbsp Cream Cheese; 1 Egg; 3 tbsp Parmesan Cheese; 1 tsp Red Pepper Flakes; Salt; Black Pepper; 2 tsp Cooking Oil

with Spaghetti & Burst Grape Tomatoes

By Recipe0 System

Searing tender scallops in herby browned butter is just one of the ways you’ll elevate this impressive pasta bowl. Juicy burst grape tomatoes add sunny verve to spaghetti in a rich, garlicky cream sauce. You’ll finish it all with a squeeze of lemon, then sprinkle with umami-rich Parmesan cheese and fresh, verdant parsley just before serving for a meal that flawlessly balances rich and fresh flavors.

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/4 oz Parsley
1 Lemon
6 oz Spaghetti
8 oz Scallops
2 tbsp Garlic
4 oz Tomato
4 tbsp Cream Cheese
1 Egg
3 tbsp Parmesan Cheese
1 tsp Red Pepper Flakes
Salt
Black Pepper
2 tsp Cooking Oil

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry produce.

Quarter lemon. Roughly chop parsley.
2

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
3

While pasta cooks, pat scallops* dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil and half the garlic herb butter in a large pan over medium-high heat. Add scallops and cook until browned and cooked through, 3-5 minutes per side.

Remove from heat; transfer scallops (with pan drippings) to a plate and tent with foil to keep warm. Wipe out pan.
4

Once pasta is drained, heat a drizzle of oil in pan used for scallops over medium heat. Add tomatoes and season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to burst, 3-5 minutes. TIP: If tomatoes haven’t burst, gently press them with a spatula to help them along.

Reduce heat to low; whisk in cream cheese, stock concentrate, remaining garlic herb butter, ½ cup reserved pasta cooking water (1 cup for 4 servings), and juice from half the lemon. Cook, stirring occasionally, until cream cheese is thoroughly incorporated, 1-2 minutes.
5

To pan with sauce, carefully add drained spaghetti and scallops with any resting juices; cook, tossing and adding splashes of reserved pasta cooking water as needed, until spaghetti is thoroughly coated in sauce, 1-2 minutes. (For 4 servings, if you need more room, toss spaghetti mixture in pot used to cook pasta instead.)

Taste and season with salt and pepper if desired.
6

Divide pasta and scallops between bowls; top with Parmesan, parsley, and as many chili flakes as you like. Serve with remaining lemon wedges on the side.

Scallops are fully cooked when internal temperature reaches 145°.