Garlic Butter Scallops with Burst Tomato Spaghetti

Imagine perfectly seared scallops, golden and tender, basted in fragrant garlic herb butter. Now pair them with al dente spaghetti coated in a creamy tomato sauce studded with burst grape tomatoes. That’s the magic of this dish-a restaurant-quality meal you can create at home in under an hour.

The key is building layers of flavor: first, the scallops get a beautiful crust in sizzling butter; then the same pan works its magic on tomatoes, cream cheese and stock concentrate to create a luscious sauce. A squeeze of lemon, a shower of Parmesan and a sprinkle of chili flakes bring it all together. It’s balanced, bright and utterly satisfying.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

8 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Quarter the lemon. Roughly chop the parsley.
2. Once the water is boiling, add the spaghetti. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain.
3. While the pasta cooks, pat the scallops dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil and half the garlic herb butter in a large pan over medium-high heat. Add the scallops and cook until browned and cooked through, 3-5 minutes per side. Remove from heat; transfer the scallops (with pan drippings) to a plate and tent with foil to keep warm. Wipe out the pan.
4. Heat a drizzle of oil in the same pan over medium heat. Add the grape tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes begin to burst, 3-5 minutes. (If they haven’t burst, gently press them with a spatula.) Reduce heat to low; whisk in the cream cheese, stock concentrate, remaining garlic herb butter, ½ cup reserved pasta cooking water and juice from half the lemon. Cook, stirring occasionally, until the cream cheese is fully incorporated, 1-2 minutes.
5. Add the drained spaghetti and scallops (with any resting juices) to the pan. Cook, tossing and adding splashes of reserved pasta water as needed, until the spaghetti is thoroughly coated in sauce, 1-2 minutes. Taste and season with salt and pepper if desired.
6. Divide the pasta and scallops between bowls. Top with Parmesan, parsley and chili flakes to taste. Serve with the remaining lemon wedges on the side.

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