Seared scallops over buttery lemon pasta with shaved fennel and a bright citrus pan sauce.
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| prepPat scallops dry with paper towels | ||||||
| 340 g small pasta (such as ditalini) | Cook pasta in salted water until al dente | Toss in pasta & fennel, divide among bowls | Top with scallops, fennel fronds & pepper | |||
| Kosher salt | ||||||
| 12 sea scallops (about 450 g), patted dry | Season scallops, sear in oil 3 min per side | |||||
| 45 ml extra-virgin olive oil | ||||||
| 60 g unsalted butter (for the sauce) | Melt butter, cook lemon & red pepper 2 min | Add lemon juice & fish sauce, scrape pan 30 sec | Stream in pasta liquid, stir 2 min until smooth | Stir in remaining butter until glossy, season | ||
| 1 lemon, thinly sliced, seeds removed | ||||||
| ¼ tsp crushed red pepper flakes, plus more for serving | ||||||
| Freshly ground black pepper | ||||||
| 45 ml fresh lemon juice | ||||||
| 15 ml fish sauce | ||||||
| 180 ml pasta cooking liquid | ||||||
| 60 g unsalted butter (remaining) | ||||||
| ½ large head fennel, fronds reserved for serving, cored, shaved | ||||||
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