Seared Scallops with Creamy Garlic Pasta

Seared Scallops with Creamy Garlic Pasta

Ingredients:

For the Scallops:

• 1 pound sea scallops, patted dry
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Creamy Garlic Sauce:

• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

For the Pasta:

• 8 ounces fettuccine or linguine
• Salt, for the pasta water

Instructions:

1. Prepare the Pasta:
   • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Prepare the Scallops:
   • Pat the scallops dry with paper towels. Season both sides with salt and pepper.
   • Heat the olive oil in a large skillet over medium-high heat.
   • Add the butter and allow it to melt.
   • Add the scallops to the skillet in a single layer, making sure not to overcrowd them. Sear for 2-3 minutes on each side until they are golden brown and cooked through. Remove the scallops from the skillet and set aside.
3. Make the Creamy Garlic Sauce:
   • In the same skillet, add the butter and minced garlic. Sauté for about 1 minute until fragrant.
   • Pour in the heavy cream and bring to a simmer.
   • Stir in the grated Parmesan cheese and continue to simmer until the sauce thickens, about 3-5 minutes. Season with salt and pepper to taste.
4. Combine and Serve:
   • Add the cooked pasta to the skillet and toss to coat in the creamy garlic sauce.
   • Arrange the seared scallops on top of the pasta and sauce.
   • Garnish with chopped fresh parsley.

Enjoy your seared scallops with creamy garlic pasta!