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Pan Seared Scallops with Garlic Cream Sauce Pasta

Perfectly pan seared scallops, spaghetti pasta, tender asparagus, sun-dried tomatoes smothered in a garlic cream sauce.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Main Course , Dinner
Cuisine: Italian , American , International

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

    Cup of Yum
  1. Cook spaghetti according to package instructions. Drain, drizzle with some olive oil and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Add the cooked spaghetti to the skillet and toss to coat in the sauce.
  6. Return the scallops to the skillet and heat through. Serve the scallops and spaghetti garnished with chopped onions.