Florida Scallops with Lemon Butter Spaghetti
Yield: 4 Servings
Time: 30 minutes
Ingredients:
- 1/2 lb. bay scallops
- 1/2 large onion, diced
- 2 garlic cloves, minced
- 1/2 bunch Italian parsley, chopped (about 1/3 cup)
- 1/2 lemon, zest and juice
- 1/2 cup white wine
- 1 1/2 cup seafood stock, homemade or store bought
- 1/2 stick salted cold butter, plus 1 tbsp.
- 1/2 tbsp. Everglades Seasoning
- 1/2 lb. spaghetti
- Pinch red pepper flakes
- Splash whipping cream
- Salt, to taste
Directions:
Boil salted water for pasta in a large stock pot.
- Coat the scallops in Everglades Seasoning
- Heat a nonstick skillet on medium-high. Add 1 tbsp. butter and the scallops. Cook until the scallops are just browned, 1-2 minutes.
- Remove the scallops from the pan and set them aside. Reduce heat to medium and add onions, garlic, red pepper flakes and a pinch of salt. Cook until translucent, being careful not to burn the garlic.
- Add white wine and lemon juice to the pan and scrape the brown bits from the bottom of the pan to incorporate them into the liquid. Reduce until the liquid is absorbed.
- Add the stock and reduce it by half.
- Remove the pan from the heat and add the cold butter one tablespoon at a time, swirling the pan while it melts. Finish the sauce with a splash of cream to prevent the sauce from breaking.
- Add the spaghetti to the salted boiling water and cook until al dente. The best way to determine doneness is by tasting the pasta periodically after the seven-minute mark. The pasta should be slightly firm in the center but not crunchy.
- Once the spaghetti is cooked drain it and add it to the sauce along with the parsley, lemon zest and browned scallops. Stir together to combine all the ingredients. Adjust seasoning as needed and serve.