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
- 1 lb (450 g) Spaghetti
- 8 tbsp Unsalted Butter preferably European
- 2 Shallots peeled and chopped
- 2 Carrots cut into ribbons
- Salt and freshly ground pepper
- pinch Piment d’Esplette or red pepper flakes
- 1 tsp Saffron threads
- 1/3 cup Wine rosé or white wine
- 1 lb (450 g) sea scallops halved into discs
- 1/3 cup Heavy Cream
- Bottarga* for garnish (optional)
- Parsley for garnish
- Cook the spaghetti in a large 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 4 warmed plates and sprinkle with parsley.
- If you are using bottarga, grate a little bit over the top of each plate, and serve.