8 oz uncooked thick spaghetti
1 tablespoon vegetable oil
1 pound bay scallops
2 tablespoons butter
3 cloves garlic, minced
2 tsp grated lemon zest
1 pinch red pepper flakes
1/3 cup dry sherry
1 cup heavy cream salt and pepper to taste
1 lemon, juiced
2 tablespoons chopped Italian parsley, divided
Freshly grated Parmigiano-Reggiano cheese, for serving
Bring a large pot of lightly salted water to a boil. Cook sā¦