Creamy Scallops Piccata

A quick 20 minute delicious weeknight dinner with creamy lemon sauce and juicy scallops.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of salted water to a boil. Cook spaghetti according to package directions.
Meanwhile, pat the thawed scallops dry. Season to taste with salt and pepper.

Step 2

Heat 2 tbsp butter in a large skillet over medium to medium high heat. When melted add the scallops and cook 2 minutes per side. Remove to a plate.

Step 3

Add remaining butter to the skillet. Once melted, stir in garlic, lemon zest, and red pepper flakes and wine. Cook 1-2 minutes over medium high heat. Add the cream and continue simmering a couple of minutes until the sauce thickens a bit.

Step 4

Add in the parmesan cheese, parsley, lemon juice, capers, the scallops back in and more seasonings to taste.

Step 5

When the pasta is finished, drain pasta and mix together with the sauce.

Step 6

Garnish with more parsley, parmesan and lemon wedges

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