Saffron Spaghetti with Buttery Scallops Comfort Food
David Scott Allen · Fish & Seafood · Main Course · Provencal Recipes · TasteSometimes, life calls for a slightly decadent meal, and why not share it with good friends?
This pasta dish – saffron spaghetti with buttery scallops – was created out of ingredients that I found in Susan and Towny’s fridge on a recent visit. In fairness, she had some lovely East Coast scallops on hand, but the recipe was all about the butter. As far as I am concerned, when it comes to cooking, butter is at the top of the five food groups.
Saffron Spaghetti with Buttery Scallops
This pasta dish is ready in no time at all. Make sure not to overcook the scallops, and don't be shy about using butter.
Ingredients
- 1 lb (450 g) spaghetti
- 8 tbsp unsalted butter preferably European
- 2 shallot(s) peeled and chopped
- 2 carrots cut into ribbons
- salt and freshly ground black pepper
- pinch piment d’Espelette or red pepper flakes
- 1 tsp saffron threads
- 1/3 cup white wine or rosé
- 1 lb (450 g) sea scallops halved into discs
- 1/3 cup heavy cream (35%)
- Bottarga* for garnish (optional)
- parsley for garnish
Instructions
- Cook the spaghetti in a large stock pot of well-salted water until al dente.
- While the pasta is cooking, melt the butter in a large skillet over medium heat.
- Add the shallots and the carrot strips.
- Sauté until both are softened; the shallots should be clear but not brown.
- Season with a little salt, generously with freshly ground pepper, then add the Piment d’Esplette and saffron, and cook for 1 minute.
- Raise the heat to medium-high and the wine, cooking until slightly reduced. Add in scallops and cook for a couple of minutes until the scallops are just opaque.
- Add the spaghetti to the pan (reserving cooking water) and continue to cook until the pasta has absorbed most of the sauce.
- Add the cream and mix it through. If too thick, add the pasta water a couple of tablespoons at a time.
- Divide among four (4) warmed plates and sprinkle with parsley.
- If you are using bottarga, grate a little bit over the top of each plate, and serve.
Notes
* Bottarga (Italian) is a salty fish roe, cured and packaged as a flavour additive to dishes such as this pasta. In Provence, it is called poutargue or boutargue and is produced in the seaside fishing town of Martigues. Grate over the pasta dish like a parmesan, although sparingly.
Tried this recipe?Let us know how it was!
Recipes with Scallops
Seared Scallops Coquilles Saint-Jacques and Caramelized Endives
Seared Sea Scallops and Cauliflower Purée
Butternut Squash Soup with Roast Scallops
Seared Scallops with Creamy Curried Leeks
Roasted Scallops for Valentine’s Day
Châteauneuf-du-Pape Full day Wine Tour with the sommelier-guide and 3 winery visits
Discover one of the most famous red wine-producing areas of France, Châteauneuf-du-Pape, with this wine tour! You will start the day with the discovery of Châteauneuf-du-Pape and its history.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Light and Delicious Spring Menu from ProvenceRelated Provence Articles
How to Make Tielle Sétoise Fisherman’s Octopus and Tomato Pies
June 2, 2022
This recipe for Tielle Sétoise (fisherman’s hand pie) is from the kitchen at La Maison du Rire, a Food and Wine School in Corbières, France. Author, wine instructor and gourmet cook, Emma Kershaw has lived in the region with her family since 2010. You can make these pies as bite-sized appetizers, or in a larger …
Marseille Fish Soup – Soupe de Poisson
May 6, 2019
Marseille Fish Soup - Soupe de Poissons You will want to make a big batch and freeze what you don’t eat. Making fish soup at home can be a very messy, labor-intensive process. …
Octopus in Tomato Sauce La Poulpe à la Niçoise
May 12, 2023
Among Nice’s many attractions are its Mediterranean location and the fresh seafood. Octopus (la pouple) is one ingredient that often features in Niçoise dishes. La pouple à la Niçoise was a favourite of the local fisherman mentioned by Tobias Smollett in 1762. However, the recipe has likely evolved since that time to more refined versions. …
Provence Gourmet: How to make Bourride
December 3, 2014
Bourride is a simple Provencal fish stew made with white fish. The broth is thickened with aïoli, a homemade garlicky mayonnaise. Many ingredients are similar, making it a cousin of Bouillabaisse. Preparing bourride is relatively quick, depending on the thickness of the fish. However, its creamy texture separates it from its cousin. Gilles Conchy at …
No Comment