Scallop Pasta
Preparation Time: 30 minutes
250g pasta (linguine, fettuccine, or spaghetti)
10-12 fresh scallops, patted dry
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup dry white wine (optional)
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh chopped parsley for garnish
-
- Boil the pasta in salted water until al dente. Drain and set aside.
- Heat olive oil over medium-high heat. Sear scallops for 1-2 minutes on each side. Set aside.
- In the same pan, sauté minced garlic for about 1 minute.
- Pour in dry white wine and let it simmer for a minute.
- Add heavy cream and let it simmer gently for a couple of minutes.
- Stir in grated Parmesan cheese until the sauce is smooth and creamy.
- Season the sauce with salt and pepper.
- Combine cooked pasta with the creamy sauce, tossing to coat evenly.
- Gently add seared scallops to the pasta.
- Plate the creamy scallop pasta and garnish with chopped parsley.