18– 30 eachdepending on size/1 ½ lbs. “dry” or “chemical free” sea scallops
6cups/12 oz. mixed wild mushroomsroughly chopped
¼cup/1 oz. garlicfinely chopped
1 ½tsp.fresh thyme leaves
3Tbsp./1 ½ oz. lemon juice
6Tbsp./3 oz. heavy cream
2Tbsp.finely chopped parsley
Instructions
Bring a large pot of salted water to the boil. Cook the spaghetti according to package directions. Drain and reserve.
Heat a large sauté pan over medium-high heat. Add the oil. Add the scallops in one even layer. If there are too many, sauté in batches. Cook the scallops until browned on the first side, then flip and repeat, about 1 ½ minutes per side. Remove to a plate.
Lower heat to medium-low and add the mushrooms. Cook until softened and starting to brown, about 3 minutes.
Add the garlic and thyme and cook until aromatic, about 30 seconds.
Deglaze the pan with the lemon juice, whisk to pick up the brown bits. Add the cream and pasta and toss to coat. Divide between 6 bowls. Arrange the scallops on top of the pasta. Sprinkle with parsley.