Serves: 2-4 | Prep time: 10 mins | Cook time: 10 mins

The Ingredients

• 1 lb Intershell Nantucket Bay Scallops
• 1/2 lb Linguine or Angel Hair pasta (thin pasta complements the small scallops)
• 1/4 cup Pasta Water
• 3-4 cloves Garlic, smashed or thinly sliced
• Few leaves of Basil
• 2 tbsp Extra Virgin Olive Oil
  
• 1/2 cup Dry White Wine (Pinot Grigio or Sauvignon Blanc)
• 4 tbsp Unsalted Butter
• Fresh Parsley, chopped
• Fresh graded parmesan cheese (not the pre-shredded kind)
• Red pepper flakes & Lemon wedges (optional)

The Method

1. Prep the Pasta & Scallops

Boil a pot of heavily salted water and cook your pasta until it is just shy of al dente. Reserve 1/2 cup of pasta water before draining. While the pasta cooks, pat the scallops with paper towels until they are completely dry. Pro Tip: A dry scallop is the only way to get a golden sear instead of a "steam."

2. The Scallop Quick Sear

Heat the olive oil in a large skillet over medium-high heat. Add the garlic cloves, fresh basil leaves, and a pinch of red pepper flakes. Once the garlic is fragrant and golden (about 1 minute), add the scallops in a single layer.

• Sear: Let them sit undisturbed for about 60-90 seconds to get a crust.
• Toss: Give them a quick stir for another 30 seconds.
• Remove: Immediately pull the scallops (and garlic) out of the pan and set them aside on a plate. This prevents them from overcooking while you finish the sauce.

3. Deglaze & Emulsify

In the same pan, gently fry the garlic in the olive oil for 30 seconds or so. Add the white wine and bring to a simmer.  Pour the white wine into the hot pan, scraping up any browned bits (the fond) from the scallops. Let the wine bubble and reduce by half (about 2 minutes).   Add the butter, one cube at a time whisking into the wine. Keep going until all four cubes are whisked into the sauce, keeping it at a gentle simmer the whole time.

4. The Pasta Finish

Add the cooked pasta directly into the pan with the sauce. When you add the pasta to the butter sauce, toss it well and spread it into an even layer. Turn the heat to low, then sprinkle the parmesan evenly over the top. You want the cheese hitting the pasta, not the butter, that’s the key to a smooth sauce. Let it melt gently, then toss quickly with tongs  until the sauce is silky and emulsified and pasta is coated. Gently fold the scallops back in just to warm them through. 

5. Serve

Top with fresh parsley and a squeeze of lemon. Serve immediately while the scallops are tender and buttery.