Comforting, elegant, and ready in minutes. Tender wild caught scallops are coated in a rich garlic butter with roasted garlic, parmesan, Italian herbs and cracked black pepper, then tossed with spaghetti and fresh zucchini for a restaurant quality pasta night at home.
Prep Time
5 minutes
Cook Time
10 minutes
Ingredients
- 1 package Bon Cuisine Scallops with Garlic Parmesan Butter Sauce
- 8 ounces spaghetti
- 1 medium zucchini, chopped or sliced into half moons
- Optional garnish: grated parmesan, chopped parsley, cracked black pepper
Directions
- Cook the pasta
Bring a pot of salted water to a boil. Cook spaghetti according to package directions. Reserve 1/4 cup of pasta water, then drain. - Heat the scallops
Prepare scallops in a skillet over medium heat according to package instructions until heated through and the garlic parmesan butter forms a sauce. - Sauté the zucchini
In a separate pan, sauté zucchini over medium high heat for 3 to 4 minutes until tender but still slightly firm. - Toss & combine
Add spaghetti and zucchini directly into the skillet with the scallops. Toss gently to coat in the butter sauce. Add a splash of reserved pasta water if needed to loosen and create a silky finish. - Garnish & serve
Top with additional parmesan, parsley and cracked black pepper. Serve immediately.
Chef Tip
The starch from the pasta water helps the butter and cheese cling to every strand of spaghetti. A small splash goes a long way.