Seared Scallops with Pasta & Caviar
Buttery pan-seared scallops over pasta, topped with briny salmon roe for a restaurant-worthy dinner in under 20 minutes. One skillet, pure elegance.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Boil salted water in a large skillet over high heat. Add pasta and cook until al dente, about 9 minutes. Drain, reserving 0.5 cup pasta water.
Step 2
Return skillet to high heat. Add 2 tbsp butter and let it foam until golden and fragrant, about 90 seconds.
Step 3
Season scallops with salt and pepper. Sear them 90 seconds per side without moving—edges should turn opaque, centers stay barely set.
Step 4
Push scallops to the side. Add minced garlic to the pan and cook 30 seconds until fragrant.
Step 5
Pour white wine into the pan and scrape up any browned bits. Let it reduce by half, about 2 minutes.
Step 6
Toss pasta with reserved pasta water, remaining 2 tbsp butter, and lemon juice. Plate pasta, top with scallops, drizzle pan sauce, finish with salmon roe.
Tools you’ll need
- 12-inch skillet with high sides
- colander
- wooden spoon
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