Garlic Butter Pasta with Seared Scallops

Garlic Butter Pasta with Seared Scallops

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INGREDIENTS:

• scallops of your choice, I used Bay , patted dry

• 1 package of spaghetti

• S&P

• diced pancetta (optional)

• 1 tbsp (or more) Red pepper flakes

• 6-8 garlic cloves, thinly sliced

• 1 shallot, thinly sliced

• Olive oil

• 1/4 cup butter

• 1 sprig rosemary, chopped

• 3/4-1 cup dry white wine

• heavy cream, about 1/3 cup

• parmigiano reggiano, grated— I used about 1 cup

INSTRUCTIONS

1. Season the scallops on both sides with salt and pepper. Choose a sauté pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil on high until nearly smoking. Add the scallops and allow them to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side. may take 2-3 minutes on each side. Remove from the pan and cover with foil.

2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta.

3. Meanwhile, return the pan to the heat on medium and add the butter, sliced garlic, pancetta, shallots, rosemary and red pepper flakes. Let the shallots, garlic and pancetta and red pepper flakes cook for about 5 minutes.

4. Slowly add the wine and let it reduce by half (about 2 minutes) then Stir in the cream and parmesan cheese, bring to a boil then immediately let it simmer—make sure you don’t stop stirring until it all comes together. take a SMALL amount of the sauce and pour it over the scallops.

5. Add the pasta to the sauce and make sure its all evenly coated. if needed add the pasta water to thin the sauce.

6. Divide the pasta amongst bowls and top with the scallops , basil and more parmesan.

7. Enjoy!