- 2 lbs fresh scallops (or about 30 pieces)
- 4 tbsp butter
- 1-2 tablespoons minced garlic
- 1 1/2 cups heavy cream
- 1/2 lemon
- 1 tsp dijon mustard
- finely chopped parsley (for garnish)
- salt & pepper to taste
- 1 package of spaghetti, cooked according to instructions. be sure to salt your pasta water!!)
First, you'll need to pull the muscle off of each scallop. This piece is a little bit more tough than the rest of the scallop, and sits on the side. Once you have all the muscles removed, pat your scallops dry and season them with a little salt & pepper.
Bring a pan to medium high heat, and add some olive oil, coating the pan with a thin layer. As soon as the oil is hot, add the scallops and cook for 2 minutes on each side, or as soon as they have a crispy dark golden crust on each side. Set aside in a plate.
Bring the same pan down to medium heat. Then, add your butter. Once the butter is melted, add the garlic and cook for about 30 seconds. Next, squeeze in the lemon, being careful not to lose any seeds in the pan. Let cook for another minute or so.
Add your heavy cream and stir. Let it thicken slightly. Then add salt & pepper to taste. Once the pasta is fully cooked, add it straight into the sauce. The excess pasta water will thin out the sauce slightly. Stir it all together and plate it with the scallops on top. Sprinkle the parsley over everything & enjoy!