Ingredients:
1 1/4 lb scallops
12 oz dried spaghetti
1 tablespoon salt
2 tablespoons garlic infused olive oil
2 tablespoons butter
4 large garlic cloves
salt to taste
1/4 cup dry white wine
1 ½ cup heavy cream
1/2 teaspoon dill
1 tablespoon lemon juice
2 tablespoon chopped parsley
black pepper to taste

Directions:

  • Ensure the scallops are dry by patting them with a paper towel to remove any moisture. Then leave them to sit on a sheet of paper towel.
  • Put butter and garlic in a pan on low heat and let sit to infuse the butter with the garlic flavor.
  • Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet instructions.
  • Once cooked, reserve 1 ½ cups of the pasta cooking liquid and drain the pasta.
  • As soon as the pasta is in the water, start the seafood.
  • Heat the 1 T of the oil in a large skillet/frying pan over medium-high heat.
  • Season the scallops with salt. Then carefully and quickly add the scallops to the frying pan in a single layer.
  • Cook the scallops for 3 minutes on one side, then flip the scallops and cook for another 2-3 minutes.
  • Remove from the pan and set to one side.
  • Remover garlic from the butter and add the butter to the same pan, scraping up any bits left from the scallops.
  • Pour in the wine and bring to a simmer.
  • Cook for 2 minutes.
  • Add in the cream.
  • Simmer for 2 minutes.
  • Stir in the dill and lemon juice.
  • Add the pasta and stir to coat.
  • Add in ¼ cup of the pasta cooking water if needed.
  • Add the scallops and any juice to the pasta and stir gently for 1 minute. Add salt and pepper to taste.
  • Serve garnished with parsley.