Recipes

Ingredients

• 8 ounces uncooked thick spaghetti
• 1 tablespoon vegetable oil
• 1 pound bay scallops
• 2 tablespoons butter
• 3 cloves garlic, minced
• 2 teaspoons grated lemon zest
• 1 pinch red pepper flakes
• ⅓ cup dry sherry
• 1 cup heavy cream
• salt and pepper to taste
• 1 lemon, juiced
• 2 tablespoons chopped Italian parsley, divided
• Freshly grated Parmigiano-Reggiano cheese, for serving