During the winter season, scallops are a very popular seafood item. Especially incorporated in a starter dish during Christmas Dinner. Peak season is, depending on your climate, February and March. These months the scallops are bigger and there is a bigger supply. I love to eat the pan-fried scallops with brown butter, samphire & mushroom lardons! Rather a vegetarian pasta recipe? Try the vegetarian pasta carbonara or bolognese!
Pasta Scallops, Brown Butter & Samphire
- Baking pan
- Cooking pan
- 180 gram Spaghetti
- 70 gram Butter unsalted
- 1 clove Garlic
- 130 gram Chestnut Mushrooms
- About 10 Scallops
- 60 ml White Wine or Lemon Juice
- 100 gram Samphire
- Black Pepper
- You can bring a large amount of salted water to a boil (for the pasta).
- Dry the scallops with a high quality kitchen paper, and season them with some salt & pepper.
- Then, clean the mushrooms and cut them in small strips, like lardons. And feel free to crush to clove of garlic. That's it: preps done!
- When the water is cooking, you can add the pasta. Cook the spaghetti al-dente, which should take about 8 minutes. Important is not to overcook the pasta.
- Melt the butter in the baking pan and add the mushroom strips & crushed clove of garlic. Once the butter is starting to turn golden, you can add the scallops. Bake these on a medium-high heat for about 3 minutes per side. They cook very fast so keep a close eye on them. When almost finished, you can add the white wine.
- *Pasta not done yet? Keep the scallops warm in a deep dish covered with some tinfoil. In this way you make sure that the scallops are not baked too well done.
- Transfer the drained cooked pasta to the baking pan. Then add the samphire, black pepper and half a soup spoon of the cooking liquid. Bake this shortly to make sure everything is hot.
- Ready to serve!