Butter me up bucatini with scallops Recipe are feel-good favorites. I make cozy meals for myself or for my family at the end of especially long days, on nights when I feel a cold coming on, or when we are in need of a little cheering up at your house.
1 pound bucatini pasta
1½ pounds large sea scallops, muscle removed, patted dry or shrimp, peeled and deveined
1 tablespoon Old Bay seafood seasoning
8 tablespoons (1 stick) butter
6 garlic cloves, finely chopped
1 teaspoon crushed red pepper flakes
1 cup loosely packed fresh flat-leaf parsley leaves
2 tablespoons EVOO (extra-virgin olive oil)
1 teaspoon fennel seed
½ cup white wine or white vermouth
Serve with a simple salad; or, to entertain with this meal, try serving with Chunky Puttanesca Crostini and Black Pepper–Cinnamon Honey with Fruit and Ice Cream.
Bring a large pot of water to a boil for the pasta, salt the water, and cook the pasta to just shy of al dente, reserving 1 cup cooking liquid just before draining.
Toss the scallops with the Old Bay and 1 sliced lemon, then set aside for a few minutes.
Over low heat, start to melt the butter in a small pot, then stir in the garlic and red pepper flakes and let bubble gently for 10 minutes. Finely chop the parsley and reserve.
Heat a large skillet with the EVOO over medium-high heat. Add the scallops, sliced lemon, and fennel seed and cook for 5 to 6 minutes, turning once, until the scallops become opaque and are just cooked through.
Add the white wine or vermouth and the juice of the remaining lemon and transfer to a bowl.
Stir the parsley into the garlic butter.
Add the pasta, reserved cooking water, scallops, and garlic butter to a pasta bowl and toss for 1 to 2 minutes until the liquids are absorbed by the pasta. Adjust the seasoning to taste.
|Butter me up bucatini with scallops Recipe|