Scallops Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt and the spaghetti alla chitarra. Cook until just shy of al dente (about 9–10 minutes depending on thickness). Reserve 1 1/2 cups of the pasta cooking water and drain the pasta.

Return the drained pasta to the empty pot off the heat and toss with 1 tablespoon extra-virgin olive oil to prevent sticking while you finish the sauce and scallops.

Pat scallops very dry with paper towels. If any still have a side muscle, remove it. Season both sides lightly with the 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper.

Heat a large heavy skillet (preferably stainless steel or cast-iron) over medium-high heat until hot. Add 2 tablespoons neutral oil and swirl to coat. When oil is shimmering and just starting to smoke, add scallops in a single layer without crowding (work in batches if necessary).

Sear scallops without moving them for 1 1/2–2 minutes until a deep golden-brown crust forms. Flip and add 1 tablespoon unsalted butter; cook 30–45 seconds more while spooning the melted butter over the scallops to finish. Remove scallops to a warm plate and tent loosely with foil to keep warm.

Wipe out the scallop pan leaving any fond; return to medium heat and add the 2 thinly sliced garlic cloves. Cook, stirring, until fragrant and just turning golden (about 30–45 seconds) — do not burn.

Add 1 teaspoon red chili flakes and stir for 5–10 seconds to bloom the chili.

Pour in 1/2 cup of the reserved pasta water and 1 tablespoon fresh lemon juice, scraping any browned bits from the pan. Let the liquid reduce for about 1 minute.

Add the drained pasta to the pan and toss to combine with the sauce. If the pasta seems dry, add more reserved pasta water a few tablespoons at a time to create a glossy sauce (you should use between 1/2 and 1 1/2 cups total reserved water).

Remove the pan from the heat and immediately stir in 1 cup grated Parmigiano-Reggiano until it melts into a creamy coating. Add 1 teaspoon finishing extra-virgin olive oil and 2 tablespoons chopped parsley. Taste and adjust seasoning with small pinches of salt if needed.

Anchor with Egg Yolks

In a small bowl, whisk the 3 egg yolks lightly. Temper the yolks by adding 2 tablespoons of the hot pasta sauce to the yolks while whisking, then quickly fold the tempered yolks into the pasta, off the heat, tossing continuously to create a silky, rich emulsion. If needed, add a splash more reserved pasta water to loosen the sauce — the yolks should coat the pasta without scrambling.

Divide the pasta among 4 warmed plates. Top each portion with 3 seared scallops (place scallops on top of the pasta). Sprinkle each plate with additional grated Parmigiano-Reggiano if desired and a pinch of flaky sea salt. Finish with a light dusting of chopped parsley and a crack of black pepper. Serve immediately.