Creamy Scallop Herb Sauce Spaghetti Pasta

Boil the spaghetti in salted water according to package instructions until al dente. Drain, reserving a cup of pasta water and set aside.

Meanwhile, heat a large skillet over medium-high heat and add a splash of olive oil. Season the scallops with salt and black pepper and sear them until they are golden brown on each side. This should take around 1-2 minutes per side. Remove scallops from the skillet and set aside.

In the same skillet, add the garlic and butter and cook until the garlic becomes fragrant. Deglaze the skillet with white wine, scraping any brown bits from the bottom of the skillet. Let it simmer until the wine reduces by half.

Stir in the heavy cream and let the mixture simmer until it thickens. If the sauce becomes too thick, use the reserved pasta water to adjust the consistency.

Add the cooked pasta to the skillet and toss it around until it is fully coated with the sauce. Season with additional salt and black pepper if needed.

Return the seared scallops to the skillet and toss everything together to combine.

Dish up the pasta with a few scallops per plate. Garnish with chopped parsley and freshly grated parmesan. Serve hot and enjoy!