Ingredients

8 oz Davinci Pasta Thin Spaghetti
1 lb med/large scallops (~10), fresh
2 tbsp unsalted butter
1 tbsp DaVinci olive oil
4 gloves garlic, minced/pressed
1 cup white wine
1 cup heavy cream
½ cup parmesan cheese, grated
1 tsp capers
½ tbsp fresh lemon juice
Lemon zest
Salt, to taste
Red Chili Flakes, to taste (~1 tsp)

By: Kathleen Berkley @tableforkate

Directions

Spicy White Wine Butter Sauce
1. In a medium saucepan, heat 1 tbsp butter and olive oil on medium heat until shimmering.
2. Add red chili flakes and garlic to saucepan, stirring constantly until garlic softens and becomes lightly golden, ~60 seconds. Care taken not to burn the garlic.
3. Add white wine to saucepan and boil for 3 - 5 mins, until reduced by half, stirring occasionally.
4. Add heavy cream and parmesan cheese to saucepan, stir until combined, then reduce heat to a simmer until sauce thickens, constantly stirring, 3 – 5 minutes.
5. Season to taste with salt and pepper.
6. Cover saucepan and remove from heat.

Pasta
1. Refer to product packaging for spaghetti cooking instructions, cook until al dente.
2. Reserve ¼ cup cooked pasta water.
3. Drain the pasta.
4. Add pasta and reserved pasta water to saucepan then combine.
5. Place saucepan on stove, set to low heat to keep sauce warm, stirring occasionally.

Scallops
1. Blot scallops with paper towel to remove excess moisture, then season both sides with salt.
2. In a cast iron pan, heat 1 tbsp butter on high heat until the butter becomes audible, but not smoking.
3. Add scallops to pan and sear for 2 mins. Care taken not to crowd pan, work in batches.
4. Add 1 tbsp butter, carefully flip scallops and cook for 60 seconds.
5. Remove scallops from the pan, placing on paper towel until plated.

To plate:
1. Add spaghetti (combined with sauce) to plate
2. Add seared scallops on top
3. Grate parmesan and lemon zest on top of spaghetti/scallops
4. Season with capers and red chili flakes

Products Used