---
title: Sautéed Scallops & Parmesan Spaghetti
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sauteed-scallops-parmesan-spaghetti-6488892b28c9744b12dcdc8b
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Wheat
  - Shellfish
  - Milk
  - Fish
tags:
  - New
  - Seasonal
  - Italian
  - Seafood
  - Weeknight Dinner
rating: 4.5
rating_count: 363
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the lemon-infused creamy sauce, though some found it a bit bland and added extra seasoning.
  - theme: Ease of prep
    text: First-time scallop cooks found it approachable, but some felt it was time-consuming to prepare.
image: "https://images.recipes.furrysalamander.com/saut-ed-scallops-parmesan-spaghetti.avif"
---
@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}

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.

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}.

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.

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.

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.

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.

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