David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Saffron Spaghetti with Buttery Scallops Comfort Food

Saffron Spaghetti Buttery Scallops

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 Buttery Scallops

Saffron Spaghetti with Buttery Scallops 

blankDavid Scott Allen
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Italian
Servings 4 people

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

* 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.
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Keyword Pasta, Scallops, Seafood Recipes
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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