Sautéed Scallops & Parmesan Spaghetti

🥘 Ingredients

• asparagus
  8 oz
• butter
  2 tbsp
• cooking oil
  2 tbsp
• cream sauce base
  ½ cup
• garlic
  2 cloves
• lemon
  1 unit
• parmesan cheese
  ½ cup
• scallops
  12 oz
• seafood stock concentrate
  1 unit
• sour cream
  2 tbsp
• spaghetti
  7 oz

🍳 Cookware

• baking sheet
• strainer
• large pan

1. 

   1

   asparagus garlic lemon spaghetti scallops cream sauce base seafood stock concentrate sour cream parmesan cheese cooking oil butter

   asparagus: 8 oz, garlic: 2 cloves, lemon: 1 unit, spaghetti: 7 oz, scallops: 12 oz, cream sauce base: ½ cup, seafood stock concentrate: 1 unit, sour cream: 2 tbsp, parmesan cheese: ½ cup, cooking oil: 2 tbsp, butter: 2 tbsp
2. 

   2

   Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces. Mince garlic. Zest and quarter lemon.
3. 

   3

   Toss asparagus on a baking sheet with a drizzle of cooking oil, salt, and pepper. Roast on top rack until tender and lightly browned ⏱️ 10 minutes .
4. 

   4

   Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente ⏱️ 9 minutes . Reserve 1 cup pasta cooking water, then drain. Return spaghetti to pot and set aside.
5. 

   5

   Place scallops in a strainer and rinse under cold water to remove any grit. Gently remove any small side muscles if necessary and pat dry with paper towels. Season with salt and pepper. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Once pan is very hot, add scallops; cook, undisturbed, until lightly browned on bottoms ⏱️ 2 minutes . Flip scallops and stir in butter until melted. Cook, spooning butter over scallops, until scallops are opaque and cooked through ⏱️ 1 minutes more. Turn off heat; transfer to a plate and tent with foil. Wipe out pan and let cool slightly.
6. 

   6

   Heat a drizzle of cooking oil in pan used for scallops over medium-high heat. Add garlic; cook, stirring, until fragrant ⏱️ 30 seconds . Whisk in cream sauce base, seafood stock concentrate, and ⅓ cup reserved pasta cooking water. Cook, whisking, until slightly thickened ⏱️ 2 minutes . Reduce heat to medium low and whisk in sour cream until smooth.
7. 

   7

   Transfer sauce to pot with drained spaghetti; add roasted asparagus, parmesan cheese, butter, a big squeeze of lemon juice, and a pinch of lemon zest. Reduce heat to low. Cook, stirring, until butter has melted and everything is coated in a creamy sauce. > TIP: If needed, stir in more reserved pasta cooking water a splash at a time.
8. 8

   Divide pasta between shallow bowls. Top with scallops and a squeeze of lemon juice just before serving.