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
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