Cooking the pasta

Start by cooking your pasta according to the package instructions. I like fettuccine for this dish because it soaks up the creamy sauce beautifully, but you can really use any pasta you love. Don’t forget to salt the water generously—this seasons the pasta itself. Once it’s al dente, drain and set aside. If you’re worried about it sticking, toss it with a little olive oil while the sauce finishes up.

Prepping the scallops

Now onto the scallops! Give them a quick rinse and then pat each one dry with paper towels. This step is key to getting that perfect sear. If you spot any side muscles, just pull them off. They’re tough and chewy when cooked, so best to remove them now.

Searing the scallops

Heat up your skillet over medium-high heat, then add canola oil. You’ll know the oil is ready when you see a slight shimmer or just the faintest wisp of smoke. Season the scallops right before they hit the pan—this helps keep them juicy inside.

Place each scallop into the pan with some space in between (crowding the pan can lead to steaming instead of searing). Resist the temptation to move them around! Let them cook for about 2 minutes on the first side. When they develop a deep golden crust, flip them over and cook for another 2 minutes. They should be tender and just barely opaque in the center. Remove them from the pan and set them aside.

Making the sauce

Without cleaning the skillet (because all those browned bits are flavor!), reduce the heat to medium and add butter. Once it’s melted, toss in the garlic and cook it for just a few seconds until it’s fragrant.

Next, deglaze the pan with stock, scraping up all those delicious browned bits from the bottom. Stir in the cream and let it gently simmer. Finally, add the Parmesan cheese, stirring until it melts into the sauce. Give it a quick taste, and adjust with a pinch of salt if needed.

Bringing it all together

Once the sauce has thickened, return the scallops to the pan just to heat them through. If you’re using pasta, either toss it directly in the sauce or pour the sauce over your plated pasta. I personally like tossing it all together—every bite gets coated in that creamy goodness.