by hardlikearmour
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hardlikearmour's Notes:
Expand1 pound dry-packed diver scallops Ask a question about this ingredient
1 pound dried spaghetti Ask a question about this ingredient
salt Ask a question about this ingredient
1 large fennel bulb, quartered & cored, then sliced lenghthwise into thin wedges Ask a question about this ingredient
2 medium shallots, diced (about 1/3-1/2 cup) Ask a question about this ingredient
8 tablespoons unsalted butter, divided Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
2 medium to large limes, one zested and juiced, and one cut into wedges Ask a question about this ingredient
1 & 1/2 teaspoon dijon mustard Ask a question about this ingredient
2-3 teaspoons minced fennel fronds Ask a question about this ingredient
1/4 cup coarsely chopped flat-leaf parsley Ask a question about this ingredient
Pat scallops dry with paper towels, then place on plate and refrigerate uncovered.
Ask a question about this stepBring 4 quarts of water to a rolling boil then add 1 T salt and the spaghetti. Cook as directed on the package to al dente. Reserve 1/2 cup of pasta water, then drain pasta. Once drained return to cooking pot and keep covered.
Ask a question about this stepWhile pasta is cooking, heat a 12-inch sauté pan over medium heat. Add 6 T butter, and once melted and no longer foaming add the shallot, fennel, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Cook stirring occasionally until shallots have browned, and fennel is tender, about 10 minutes. Adjust heat as needed to prevent over-browning of the shallots and butter solids. Add the lime juice, lime zest, dijon, fennel fronds, parsley, and 1/4 cup of reserved pasta water. Stir to combine, then transfer to pot with cooked pasta. Stir to combine, adding additional pasta water if needed. Taste and adjust seasoning. Set aside and keep pot covered.
Ask a question about this stepWipe out sauté pan with paper towels, and reheat on medium-high. Remove scallops from fridge, and season with salt and pepper on both sides. Melt remaining 2 T of butter in pan, and once starting to brown arrange scallops in pan one flat side down. Cook 1 & 1/2 to 2 minutes, until golden brown on the first side then using tongs flip over. Adjust heat if needed to prevent butter from burning. Cook second side 1 to 2 minutes, until golden brown. Central 1/4 to 1/3 of scallop should be translucent, as it will continue to cook. Remove scallops to plate and cover to keep warm. (NB: if the scallops are going to be crowded do this part in 2 phases, using 1 T butter for each phase. The scallops I used were about 16 to the pound, and fit nicely in my 12-inch pan.)
Ask a question about this stepDivide spaghetti between 4 plates, then top with scallops. Serve with lime wedges.
Ask a question about this stepThanks! Your Greek Style Baked Shrimp and Creamy Orzo sounds awesome.
OH! you really do love scallops and fennel. We must be on the same track...I made mine for dinner last night and just got around to posting it . I hadn't seen yours until you commented on my recipe. Sounds delicious. I love lime butter.
I made mine for dinner last night, too! We're like twins :)
One of my favorite things about this site is how people can start with very similar ingredients and come up with such different dishes - it's cooking synchronicity!
I have been slow to appreciate fennel but am warming to it - time to pair it with scallops, just about my favorite seafood. Thanks for another terrific recipe - thumbs up!
Thanks, Liz. I'm glad you're warming up to fennel. I love it cooked or raw. Scallops are my absolute favorite seafood. I honestly can't understand how some people don't like them, to me they are heaven!
This looks delicious! I absolutely love lemon pasta and have never tried it with lime. I bet the lime, mustard, and fennel is delicious. I can't wait to try it!