Pan Seared Scallops with Garlic Cream Sauce Pasta
- GFGluten-Free
- SFSugar Free
Perfectly pan seared scallops, spaghetti pasta, tender asparagus, sun-dried tomatoes smothered in a garlic cream sauce.
Ingredients
- 1 lb scallops
- 8 oz spaghetti
- salt and pepper, to taste
- 3 tbsp olive oil, divided
- 3-4 garlic cloves, minced
- 1 bunch asparagus, trimmed and cut into bite-sized pieces
- ½ cup sun-dried tomatoes, chopped
- 1 cup cream
- ¼ cup grated parmesan cheese
- 2 green onions, chopped
Instructions
- Cook spaghetti according to package instructions. Drain, drizzle with some olive oil and set aside.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper, then sear them for 2-3 minutes on each side until golden brown. Remove from skillet and set aside.
- In the same skillet, add remaining olive oil. Sauté garlic until fragrant, then add the asparagus and sun-dried tomatoes. Cook 3-4 minutes until asparagus is tender.
- Stir in the cream and parmesan cheese, and let the sauce summer for a few minutes until it thickens slightly. Season with salt and pepper to taste.
- Add the cooked spaghetti to the skillet and toss to coat in the sauce.
- Return the scallops to the skillet and heat through. Serve the scallops and spaghetti garnished with chopped onions.