Capellini with Bay Scallops

Capellini with Bay Scallops

Serves 4 to 6

  • Ingredients:
  • 1 pound bay scallops
  • juice of ½ lemon
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 pound capellini
  • ½ cup chopped fresh parsley
  • 1 Tbsp finely chopped lemon zest
  • 1 Tbsp lemon juice
  • Sauce:
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 8 shallots, sliced fine
  • ½ cup white wine
  • 1 cup puréed canned plum tomatoes
  • 12 ounces clam juice
  • ½ tsp fennel seed
  • pepper
  • salt

Marinate the bay scallops in the juice of ½ lemon for 30 minutes.

Prepare the sauce first. In a skillet, heat the oil and butter and sauté the shallots until they begin to turn color. Add the remaining sauce ingredients. Bring to a boil, lower the heat, and simmer for 10 minutes.

Drain and sauté the scallops in 1 Tbsp each olive oil and butter over high heat for 3 minutes. Add to the cooked sauce.

Cook the pasta until al dente, and return it to the pot in which it cooked. Add the sauce with the scallops, the parsley, lemon zest, and 1 Tbsp lemon juice, and serve immediately.

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