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
Coteaux d’Aix-en-Provence – Montagne St. Victoire: Full-day Wine tour from Marseille
Embark on a full-day wine tour from Marseille or its surrounding cities to the captivating Coteaux d'Aix-en-Provence, the westernmost vineyards of Provence.
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
Grilled Sea Bass with Romesco Sauce
July 8, 2020
Romesco sauce originates from the fishing community in Catalonia, Spain. A place where red peppers, garlic and a bit of piment are well-entrenched in the local cuisine.…
The Story of Bouillabaisse: Marseille’s Seafood Delicacy and a Recipe
October 14, 2024
When French immersion students stay with us, they are always surprised that my children love garlic confit, olives, and fish soup. So, sometimes we eat bouillabaisse at home. My cousin lives in Marseille and has a delicious bouillabaisse recipe shared below in English and French. In this article, I will also share the story of …
Seared Scallops in a Morel Cream Sauce a French Classic Recipe
March 26, 2025
If you like mushrooms, you already know that the most wonderful varieties are foraged in the wild. Perhaps it’s because they have the hearty, earthy flavour of their terroir. Or maybe it’s just that these treasures must be searched out and harvested by hand. I created a French-inspired classic using fresh morels served in a …
Seafood Pasta with Lemon Cream and Lavender Fettuccine
October 18, 2024
As we enjoy the coolness of autumn, I think of the spent fields of lavender covering the Provence countryside, once vibrant, purply-blue, and fragrant fields. I wanted to reclaim a bit of that summer feeling by creating today’s recipe for Sablefish in Lemon Cream over Lavender Fettucine. I paired it with Acquiesce Winery’s 2022 Grenache …
No Comment