::pasta:&:scallops::

This next recipe I found in the Rachel Ray book that I have been raving about. This one is on page 138/139 and I am definitely going to be giving this recipe a try very soon. It looks sooo freakin' delicious!!

Bon Appetit!

Butter-Me-Up Bucatini with Scallops

Ingredients

Salt

1 pound bucatini pasta

1-1/2 pounds large sea scallops, muscle removed, patted dry or shrimp, peeled and deveined

1 tablespoon Old Bay seafood seasoning

2 lemons

8 tablespoons {1 stick} butter

6 garlic cloves, finely chopped

1 teaspoon crushed red pepper flakes

1 cup loosely packed fresh flat-leaf parsley leaves

2 tablespoons EVOO {extra-virgin olive oil}

1 teaspoon fennel seed

1/2 cup white wine or white vermouth

Directions

Bring a large pot of water to a boil for the pasta, salt the water, and cook the pasta to just shy of al dente, reserving 1 cup cooking liquid just before draining. 

Toss the scallops with the Old Bay and 1 sliced lemon, then set aside for few minutes. 

Over low heat, start to melt the butter in a small pot, then stir in the garlic and red pepper flakes and let bubble gently for 10 minutes. Finely chop the parsley and reserve.

Heat a large skillet with the EVOO over medium-high heat. Add the scallops, sliced lemon, and fennel seed and cook for 5 to 6 minutes, turning once, until the scallops become opaque and are just cooked through. Add the white wine or vermouth and the juice of the remaining lemon and transfer to a bowl. 

Stir the parsley into the garlic butter. 

Add the pasta, reserved cooking water, scallops, and garlic butter to a pasta bowl and toss for 1 to 2 minutes until the liquids are absorbed by the pasta. Adjust the seasoning to taste. 

Simple and easy enough!

Hope you enjoy!

-S.*