scallops, scallop pasta, lemon scallop pasta, how to make scallop pasta, easy scallop pasta
Author: Gaby Dalkin
Kosher salt and freshly ground black pepper
1tablespoonolive oilplus some for drizzling
1large shallotfinely chopped
1/2teaspooncrushed red pepper flakes
4sprigs fresh thymeleaves removed and chopped
1cupwhite wineSauv Blanc
1cupseafood stockchicken stock will work too
1lemonzested and juiced
Cook the pasta to package directions. Hold off on starting the scallops until you drop your pasta.
Remove the muscle from the scallops and pat dry with a paper towel pat. Season the scallops heavily with salt and pepper.
Preheat a large skillet (I like a cast iron skillet for this) over medium high heat. Add the olive oil and 2 tablespoons of the butter. When butter melts into oil, add scallops. Sear the scallops for 2-3 minutes on each side until super golden brown, then remove from pan and tent loosely with foil to keep warm.
Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, salt and pepper. Reduce heat to medium low and sauté garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and scrape up any pan drippings. Reduce the wine for 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, chives, lemon zest and juice and the remaining 1 tablespoon of butter and stir the mixture until the butter has melted. Add the cooked pasta and cook for about 30 seconds, just to combine and let the pasta soak up the sauce. Nestle the scallops back into the skillet to serve.