Scallop Pasta

Method5 steps · about 20 min

1. 1

   Step 1: Have the shallot, garlic, lemon zest and juice, grated Parmesan and parsley ready before cooking. Bring a medium pot of water to a rolling boil and season with a generous pinch of kosher salt. Add the 8 oz spaghetti and cook to al dente according to its package. Just before draining, reserve 1 cup of the starchy cooking water. Drain the cooked pasta; sear the scallops alongside this boiling phase as described in step 2.

   Cook pasta to package timingUses Separate boiling water as needed; retain 1 cup before draining · Salt only as needed for boiling water · 8 oz spaghetti

2. 2

   Step 2: While the pasta boils, pat the thawed, muscle-trimmed 1 lb sea scallops dry and season with salt and black pepper as needed. When the pasta is about halfway cooked, heat a large skillet over medium-high and add the measured 2 tbsp searing oil. When shimmering, add scallops without crowding, working in batches if needed. Sear for about 2 minutes on each side until golden, releasing easily from the pan and opaque and firm through the centre. Transfer to a rimmed plate and tent loosely with foil. Keep the drippings and remaining searing oil in the skillet for step 3.

   Sear each scallop side · 2 minUses 1 lb trimmed, thawed sea scallops, about 12–16 · Salt as needed for scallops · Black pepper as needed for scallops · 2 tbsp searing olive oil

   
3. 3

   Step 3: Leave the same skillet with its scallop drippings on medium-high and add the separate ⅓ cup sauce oil. When shimmering, add the chopped shallot (1), 4 minced garlic cloves, ½ tsp chosen Aleppo pepper OR red pepper flakes and a pinch of salt. Reduce to medium-low and stir for 1–2 minutes until fragrant. Stir in the juice of the large lemon and ¼ cup of the reserved starchy pasta water. Add ½ cup whole milk and ½ cup grated Parmesan, stirring about 1 minute until combined.

   Uses Same scallop drippings and remaining searing oil · Separate ⅓ cup sauce olive oil · 1 finely chopped shallot · 4 minced garlic cloves · ½ tsp Aleppo pepper OR red pepper flakes · A pinch of salt only as needed for sauce · Juice only of the same large lemon; reserve its zest · ¼ cup of the retained 1 cup pasta water

4. 4

   Step 4: Add the drained cooked spaghetti to the prepared sauce, followed by the reserved zest from the same large lemon and the full 1 cup chopped parsley from the card. Toss until glossy. If dry, add a small splash more from the remaining reserved pasta water and toss again. If the skillet is small, transfer the sauce and pasta to the empty pasta pot for tossing.

   Uses Same prepared olive-oil, garlic, lemon, milk and Parmesan sauce · Same cooked, drained 8 oz spaghetti · Reserved zest only of the same large lemon · 1 cup chopped parsley from the authored card · Small additional splash only as needed from remaining reserved water

5. 5

   Step 5: Gently fold in the same seared scallops and any juices collected on their plate. Taste and, if needed, adjust with the separate optional extra Parmesan, chosen pepper or lemon juice, plus salt and black pepper from the shared unmeasured supplies. Serve immediately.

   Uses Same prepared glossy sauced spaghetti · Same seared scallops and their plate juices · Optional extra Parmesan only as needed · Optional extra chosen Aleppo pepper OR flakes only as needed · Optional extra lemon juice only as needed · Salt only as needed at tasting · Black pepper only as needed at tasting