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Creamy Garlic Pasta with Pan Seared Scallops
Ingredients
  • subheading: For approximately 2 servings:
  • 6 to 8 oz. high-quality dried spaghetti or fettuccine noodles
  • 5 Tablespoon unsalted butter, divided
  • 6 to 8 garlic cloves, thinly sliced
  • Fine sea salt, ~ 1 tsp fine, to taste
  • Freshly ground black pepper, to taste
  • Crushed red pepper, to taste
  • 1 Tablespoon all-purpose flour
  • ⅓ cup whole milk, room temperature
  • ½ cup vegetable stock
  • ½ cup grated parmesan
  • Parsley to garnish, as desired
  • 6 to 8 Sea Scallops*, pat dry
  • Optional: squeeze of lemon or lemon zest
Steps
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