Creamy Scallop Spaghetti
½lb scallops, thawed if frozen 2 Tbsps. avocado oil, divided 2 Tbsps. butter 2 Tbsps. fresh parsley, chopped 3 cloves of garlic, minced Salt and pepper to taste 2 cups heavy cream ½ pkg. spaghetti or less, remember it’s supposed to be for two Cook spaghetti according to the packet instructions. In medium skillet, heat one tablespoon of oil. Rinse scallops under cold water and pat dry. Arrange scallops in skillet and leave to fry undisturbed on each side for 3-4 minutes, or until lightly brown on outside. Remove from pan and set aside. Wipe pan clean if there are brown bits left, then add remaining olive oil and butter. Add minced garlic and half of chopped parsley. Cook for 30 seconds, or until garlic releases fragrance. Add cream and scallops, and leave to cook for 3-4 minutes until cream thickens slightly. Season with salt and pepper to taste. Once spaghetti is cooked, drain, and serve with creamy scallop sauce and extra chopped parsley. A nice salad and garlic bread will compliment this dinner nicely.