The sauce is kept light on purpose: olive oil, butter, garlic and red pepper flakes, loosened with pasta water. There is no tomato, cream or cheese.
The scallops sear first in a very hot pan and come out while the garlic cooks, so they stay tender and sit on top of the pasta at the end.
How to Make It
Spaghetti cooked, pasta water saved
Cook the spaghetti in salted water until al dente. Save 1/3 cup of the pasta water, then drain.
Scallops seared golden to about 145°F
Pat the scallops very dry and season with half the salt and pepper. Heat 1 tbsp olive oil in a skillet over high heat and sear the scallops 1 1/2 to 2 minutes per side, until deeply golden and opaque at about 145°F. Lift them out.
Garlic and chili flakes in oil and butter
Lower the heat to medium. Add the remaining olive oil, the butter, garlic and red pepper flakes and cook for 30 seconds.
Spaghetti tossed with pasta water
Add the spaghetti and the saved pasta water and toss until glossy, seasoning with the remaining salt and pepper.
Scallops on top, parsley to finish
Plate the spaghetti, set the seared scallops on top and finish with parsley.
Ingredient Notes
- Large sea scallops
- One pound, side muscles removed and patted very dry.
- Red pepper flakes
- Half a teaspoon; they are the only source of heat.
- Reserved pasta water
- A third of a cup brings the oil and butter together into a glossy coating.
Three Moments to Watch
Scallops cook in minutes, so this dish is about timing a few key moments.
Before searing
The scallops are patted very dry and the skillet is very hot.
Moisture on the surface stops the golden crust from forming.
1 1/2 to 2 minutes per side
Deeply golden outside and opaque at about 145°F.
Past that point scallops quickly turn rubbery.
Garlic in
Heat lowered to medium and the garlic cooked only 30 seconds.
Burnt garlic would turn the light sauce bitter.
Success Tips
- Leave the scallops untouched until they release easily from the pan.
- Scoop the pasta water before draining; it is easy to forget.
- Keep the garlic moving so it softens without browning.
Why This Recipe Works
- Patting the scallops very dry is what lets them form a deep golden crust in under two minutes a side.
- Searing over high heat and then removing them keeps the centres from overcooking.
- Starchy pasta water helps the oil and butter cling to the spaghetti in a glossy coating.
- Splitting the salt and pepper between scallops and pasta seasons both properly.
Frequently Asked Questions
How do I know the scallops are cooked?
They turn opaque and firm, about 145°F. Take them off promptly because they toughen if overcooked.
Is there cream or tomato in the sauce?
No. It is olive oil, butter, garlic, chili flakes and pasta water.
Serving Ideas
Twirl the spaghetti onto warm plates and arrange the golden scallops on top with a scatter of parsley and a few extra chili flakes.
