Scallops Bucatini Recipe
Seared diver scallops and bucatini pasta in a light lemon white wine sauce with capers and parsley.
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Ingredients
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Pasta
Scallops
Sauce
Method
Pasta Preparation
- 1
Cook Bucatini
In a large pot, bring salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta, reserving about 1 cup of the pasta water.
Scallops Preparation
- 2
Sear the Scallops
While the pasta is cooking, pat the diver scallops dry with paper towels. Season both sides with salt and black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the scallops in a single layer and sear for about 2-3 minutes on each side until they are golden brown and cooked through. Remove the scallops from the skillet and set aside.
Sauce Preparation
- 3
Make the Sauce
In the same skillet used for the scallops, add 2 tablespoons of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic. Pour in the dry white wine and bring to a simmer. Allow it to reduce by half, which should take about 2-3 minutes.
- 4
Finish the Sauce
Stir in the lemon juice, capers, red pepper flakes, and half of the chopped parsley. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
Combine and Serve
- 5
- 6