Scallop Pasta
This elegant dish combines rich, briny scallops with creamy sauce and al dente spaghetti for a gourmet meal that’s quick and simple to prepare.
Ingredients
For the Pasta
- 8 ounces spaghetti Cook according to package instructions.
- 1 pound sea scallops About 12 to 16 scallops, muscle removed.
For the Sauce
- Kosher salt To taste.
- Ground black pepper To taste.
- 1/3 cup plus 2 tablespoons extra virgin olive oil Divided use.
- 1 shallot, finely chopped
- 4 large garlic cloves, minced
- 1/2 teaspoon Aleppo pepper or red pepper flakes
- 1 large lemon, zested and juiced
- 1/2 cup whole milk
- 1/2 cup grated Parmesan
- 1 cup chopped parsley leaves
Instructions
Preparation
- Bring a medium-sized pot of water to a rolling boil. Season with kosher salt.
- Add spaghetti and cook until al dente, reserving about one cup of pasta cooking water before draining.
Cooking the Scallops
- Pat scallops dry with paper towels. Season with salt and pepper.
- In a skillet over medium-high heat, heat 2 tablespoons of olive oil. Add scallops and sear for about 2 minutes on each side until golden brown. Transfer to a plate and tent with foil.
Making the Sauce
- In the same skillet, add the remaining olive oil. Sauté shallots, garlic, and Aleppo pepper for 1-2 minutes until fragrant.
- Stir in lemon juice and 1/4 cup of reserved pasta water. Deglaze the pan.
- Add whole milk and stir until well combined. Then, add Parmesan cheese, stirring until melted and sauce thickens.
Combining and Serving
- Add drained spaghetti to sauce and toss gently. Adjust consistency with reserved pasta water if necessary.
- Fold in lemon zest and chopped parsley.
- Gently fold in seared scallops. Serve immediately.
Notes
For variations, consider adding seasonal vegetables, using different pasta types, or experimenting with herbs.