Sautéed Scallops & Parmesan Spaghetti

🥘 Ingredients

• Cream Sauce Base
  8 oz
• Parmesan cheese
  6 tbsp
• Seafood Stock Concentrate
  2 unit
• asparagus
  12 oz
• cooking oil
  4 tsp
• garlic
  2 clove
• lemon
  2 unit
• scallops
  1 lb
• sour cream
  3 tbsp
• spaghetti
  12 oz

🍳 Cookware

• baking sheet
• strainer
• aluminum

1. 

   1

   Wash and dry produce. Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Trim and discard woody bottom ends from asparagus ; cut stalks crosswise into 1-inch pieces. Mince garlic . Zest and quarter lemon .

   asparagus: 12 oz, garlic: 2 clove, lemon: 2 unit
2. 

   2

   Toss asparagus on a baking sheet with cooking oil , salt, and pepper. Roast on top rack until tender and lightly browned, ⏱️ 12 minutes .

   cooking oil: 4 tsp
3. 

   3

   Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain. Return spaghetti to pot and set aside.

   spaghetti: 12 oz
4. 

   4

   Place scallops in a strainer and rinse under cold water to remove any grit. Gently remove any small side muscles and pat dry with paper towels. Season with salt and pepper. Heat a large drizzle of oil in a large, preferably nonstick pan over medium-high heat. Once pan is very hot, add scallops ; cook undisturbed until lightly browned on bottoms, ⏱️ 1 minutes . Flip scallops and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Cook while spooning butter over scallops until opaque and cooked through, ⏱️ 1 minutes more. Turn off heat; transfer to a plate and tent with aluminum foil. Wipe out pan.

   scallops: 1 lb
5. 

   5

   Create a great: Heat a drizzle of oil in the same pan over medium-high heat. Add garlic; cook until fragrant, ⏱️ 30 seconds . Whisk in Cream Sauce Base , Seafood Stock Concentrate , and 1⁄3 cup reserved pasta cooking water (¾ cup for 4 servings). Cook until slightly thickened, ⏱️ 3 minutes . Reduce heat to medium low and whisk in sour cream until smooth.

   Cream Sauce Base: 8 oz, Seafood Stock Concentrate: 2 unit, sour cream: 3 tbsp
6. 

   6

   Carefully transfer sauce to the large pot with drained spaghetti; add roasted asparagus, Parmesan cheese , 1 TBSP butter (2 TBSP for 4 servings), a big squeeze of lemon juice, and a pinch of lemon zest. Reduce heat to low; cook, stirring, until butter melts and pasta is coated in creamy sauce. If needed, stir in more reserved pasta cooking water a splash at a time.

   Parmesan cheese: 6 tbsp
7. 

   7

   Divide pasta between two shallow bowls. Top with cooked scallops and a squeeze of lemon juice. Serve immediately; scallops are fully cooked when internal temperature reaches 145°F.