Ingredients
12 oz spaghetti (340g)
1.5 lbs sea scallops, quartered (600g)
4 tbsp unsalted butter
2 tbsp olive oil
1 cup chopped fresh herbs (pine nuts and grape seeds)
2 cups pasta water reserved from cooking
1 tbsp freshly squeezed lemon juice
1/2 tsp sea salt, plus more to taste
1/4 tsp black pepper, plus more to taste
Instructions
Bring a large pot of salted water to a boil. Cook spaghetti for 8 minutes or until al dente
Heat olive oil in a large skillet over high heat. Add sea scallops in a single layer and sear for 2-3 minutes per side until golden and caramelized
Push scallops to the edges of the pan and sauté 2 cloves of garlic (finely minced) in the center for 1 minute
Add remaining ingredients (except pasta water and lemon juice) to the pan. Cook for 5 minutes, stirring constantly
Stir in pasta water gradually until the sauce becomes glossy and emulsified. Return scallops and herbs to the pan
Add lemon juice and toss with cooked pasta. Season with additional salt and pepper
Notes
Use sea salt instead of regular salt if avoiding pork-based finishing salts
Store leftovers in airtight containers in the refrigerator for up to 3 days
Adjust pasta water amount based on desired sauce thickness
- Prep Time: 15
- Cook Time: 15
- Category: Mediterranean Table
- Method: Stovetop Cooking
- Cuisine: Mediterranean
- Diet: Halal, Non-Alcoholic
Nutrition
- Serving Size: 1 serving (12 oz pasta + scallops)
- Calories: 420
- Sugar: 4g
- Sodium: 6g
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 180mg