Campanelle with Scallops
By Alli BerkeyPublished on December 21, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
12 ounces (3¾ cups) campanelle ½ teaspoon table salt, plus salt for cooking pasta1 ½ pounds large sea scallops, tendons removed½ teaspoon pepper 5 tablespoons unsalted butter, divided4 garlic cloves, minced½ teaspoon red pepper flakes 1 (8-ounce) bottle clam juice 1 ounce Parmesan cheese, grated (1⁄2 cup), plus extra for serving¼ cup chopped fresh parsley 1 tablespoon lemon juice
Before You Begin
You can substitute an equal weight of penne, ziti, medium shells, farfalle, or orecchiette for the campanelle, if desired.
Instructions
- Bring 4 quarts water to boil in Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta.
- Meanwhile, pat scallops dry with paper towels and sprinkle with salt and pepper. Heat 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of scallops and cook, without moving them, until well browned, about 1½ minutes per side. Transfer to plate and tent with foil. Wipe out skillet with paper towels and repeat with 1 tablespoon butter and remaining scallops.
- Add 1 tablespoon butter to now-empty skillet. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add clam juice and cook until reduced by half, about 2 minutes. Add pasta, reserved cooking water, Parmesan, parsley, lemon juice, and remaining 2 tablespoons butter and toss to combine. Serve pasta with scallops, passing extra Parmesan separately.
Time
30 minutesYield
Serves 4Ingredients
12 ounces (3¾ cups) campanelle
½ teaspoon table salt, plus salt for cooking pasta
1 ½ pounds large sea scallops, tendons removed
½ teaspoon pepper
5 tablespoons unsalted butter, divided
4 garlic cloves, minced
½ teaspoon red pepper flakes
1 (8-ounce) bottle clam juice
1 ounce Parmesan cheese, grated (1⁄2 cup), plus extra for serving
¼ cup chopped fresh parsley
1 tablespoon lemon juice
Ingredients
12 ounces (3¾ cups) campanelle
½ teaspoon table salt, plus salt for cooking pasta
1 ½ pounds large sea scallops, tendons removed
½ teaspoon pepper
5 tablespoons unsalted butter, divided
4 garlic cloves, minced
½ teaspoon red pepper flakes
1 (8-ounce) bottle clam juice
1 ounce Parmesan cheese, grated (1⁄2 cup), plus extra for serving
¼ cup chopped fresh parsley
1 tablespoon lemon juice
Ingredients
12 ounces (3¾ cups) campanelle
½ teaspoon table salt, plus salt for cooking pasta
1 ½ pounds large sea scallops, tendons removed
½ teaspoon pepper
5 tablespoons unsalted butter, divided
4 garlic cloves, minced
½ teaspoon red pepper flakes
1 (8-ounce) bottle clam juice
1 ounce Parmesan cheese, grated (1⁄2 cup), plus extra for serving
¼ cup chopped fresh parsley
1 tablespoon lemon juice
Why This Recipe Works
Bottled clam juice amplified the briny seafood flavor in this pasta.
Before You Begin
You can substitute an equal weight of penne, ziti, medium shells, farfalle, or orecchiette for the campanelle, if desired.
Instructions
- Bring 4 quarts water to boil in Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta.
- Meanwhile, pat scallops dry with paper towels and sprinkle with salt and pepper. Heat 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of scallops and cook, without moving them, until well browned, about 1½ minutes per side. Transfer to plate and tent with foil. Wipe out skillet with paper towels and repeat with 1 tablespoon butter and remaining scallops.
- Add 1 tablespoon butter to now-empty skillet. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add clam juice and cook until reduced by half, about 2 minutes. Add pasta, reserved cooking water, Parmesan, parsley, lemon juice, and remaining 2 tablespoons butter and toss to combine. Serve pasta with scallops, passing extra Parmesan separately.
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