Saffron Spaghetti with Buttery Scallops Comfort Food
Sometimes 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. Now 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 certain not to overcook the scallops, and don't be shy about using butter.
- 1lb (450 g) Spaghetti
- 8tbsp Unsalted Butterpreferably European
- 2 Shallotspeeled and chopped
- 2 Carrotscut into ribbons
- Salt and freshly ground pepper
- pinch Piment d’Esplette or red pepper flakes
- 1tsp Saffron threads
- 1/3cup Winerosé or white wine
- 1lb (450 g) sea scallopshalved into discs
- 1/3cup Heavy Cream
- Bottarga*for garnish (optional)
- Parsleyfor garnish
* Bottarga (Italian) is a salty fish roe, cured and packaged for use as a flavour additive to dishes such as this pasta. In Provence, it is called poutargue or boutargue and produced in the seaside fishing town of Martigues. Grate over the pasta dish like a parmesan, although sparingly.