-
1
first, get your sautee pan ready. it's best to use a deeper sautee pan, or slightly larger frying pan (to hold sauce). fill another pot with water over medium-high heat for your pasta. add oil to sautee pan and heat the pan over medium heat.
-
2
lightly coat your rinsed scallops in the flour. once the pan is hot, carefully place the scallops in the pan. REMEMBER: the less you touch them, the better browning you get!
-
3
leave scallops alone for a few minutes until they are golden on the bottom. (flip a scallop over to test) cook on other side for another 4 minutes. remove scallops once they are firm and golden. set aside on plate with a paper towel.
-
4
drain some of the left over olive oil and add the garlic and onions (if you're not using a non-stick pan, this will help scrape the yummy drippings on the bottom!) sautee the garlic and onions until slightly transparent and add: italian seasoning, oregano, salt and pepper.
-
5
when your water is boiling, HEAVILY salt the water and add pasta. stir to avoide sticking.
-
6
add the wine to the onion mixture and reduce heat to low. cover pan. leave covered for about 5-7 minutes.
-
7
when the sauce is slightly bubbling, add the cream and keep stirring. add a couple ladle-fulls of pasta water to the sauce to get an even creamier consistency. add scallops back into sauce and turn heat off.
-
8
once pasta is cooked, drain immediately and plate.
-
9
ladle equal amounts on each plate and distribute the scallops (don't be too greedy!). sprinkle with parsely and freshly grated parmesan cheese.
-
10
you can squeeze some fresh lemons for a nice spritz. enjoy!
