1-2lbs of Large Diver Scallops cleaned
1 Large Lemon Zested and Juiced
1 8oz bag of Frozen Green Peas
1 16oz box of Spaghetti
16oz of heavy cream
Grated Parmesan Reggiano Cheese Fresh Flat Leaf Italian Parsley
1 Stick of Unsalted Butter
8 Cloves of Garlic Minced
Fresh Cracked Black Pepper to taste
Boil your spaghetti per the instructions on the box. Hold 1⁄2 cup of the pasta water to use later.
Sear your scallops in a non stick skillet w/a little butter. Set aside on a paper towel to soak up the oil.
Prepare your alfredo sauce: In a saucepan add your 1 stick of butter, then your minced garlic,sautee your garlic 2-3mins, then add your heavy cream. DO NOT LET IT BOIL. Keep on low simmer and sprinkle in your parmesan cheese and stir to incorporate it into the cream. Add in your Lemon Juice, Lemon Zest, and Fresh Cracked Pepper.
In the skillet you seared your scallops in....on low heat, add the spaghetti, peas, and your alfredo sauce. Mix well so Alfredo Sauce is coating the spaghetti and peas. If sauce is tight...add a little of the pasta water to help make it smooth. Once heated through, add your scallops and serve in a bowl w/crunchy garlic bread.