Description
Seared scallops over bucatini in a light lemon butter garlic sauce — bright, warm-weather pasta that lets a crisp white wine shine.
Ingredients
Units
Scale
- 12 oz (340 g) bucatini
- 1 lb (450 g) sea scallops, patted dry
- 4 tbsp (55 g) unsalted butter, divided
- 6 cloves garlic, thinly sliced
- 1/2 cup (120 ml) dry white wine (Sauvignon Blanc or Pinot Grigio)
- Juice of 1 lemon (about 3 tbsp)
- Zest of 1 lemon
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, roughly chopped, for serving
Instructions
- Bring a large pot of generously salted water to a boil. Cook bucatini according to package directions until al dente, reserving 1/2 cup (120 ml) pasta water before draining.
- Pat scallops completely dry with paper towels and season lightly with salt and pepper on both sides.
- Heat 2 tbsp butter in a large skillet over high heat until foaming subsides. Add scallops in a single layer without crowding; sear undisturbed for 2-3 minutes until a deep golden crust forms.
- Flip scallops and sear the second side for 1-2 minutes until just cooked through. Transfer to a plate and set aside.
- Reduce heat to medium. Add remaining 2 tbsp butter to the same skillet. Once melted, add garlic and red pepper flakes (if using) and cook, stirring, for 1-2 minutes until fragrant and just golden — do not let it brown.
- Pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the pan.
- Add lemon juice and lemon zest. Stir to combine, then add a splash of reserved pasta water to loosen the sauce.
- Add the drained bucatini directly to the skillet and toss to coat, adding more pasta water as needed to bring the sauce together.
- Divide pasta among bowls. Arrange seared scallops on top, spoon any remaining pan sauce over, and finish with fresh parsley and a crack of black pepper. Serve immediately.
Notes
- Dry scallops are essential for a proper sear — any surface moisture will steam them instead of browning. Pat thoroughly and let them sit at room temperature for 5 minutes before cooking.
- Use a Sauvignon Blanc or Pinot Grigio that you’d actually drink; the wine flavors carry through into the sauce.
- Don’t overcrowd the scallops in the pan — cook in two batches if needed to keep the heat high enough for a golden crust.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl