Seared Scallops with Pasta & Caviar

Ingredients

• 6 oz dried pasta (linguine or fettuccine)
• 8 oz large scallops, patted dry
• 4 tbsp butter, divided
• 2 cloves garlic, minced
• ¼ cup dry white wine
• 1 whole lemon (juiced)
• 2 tbsp salmon roe (caviar)

Instructions

1. 1

   Boil salted water in a large skillet over high heat. Add pasta and cook until al dente, about 9 minutes. Drain, reserving 0.5 cup pasta water.

2. 2

   Return skillet to high heat. Add 2 tbsp butter and let it foam until golden and fragrant, about 90 seconds.

3. 3

   Season scallops with salt and pepper. Sear them 90 seconds per side without moving—edges should turn opaque, centers stay barely set.

4. 4

   Push scallops to the side. Add minced garlic to the pan and cook 30 seconds until fragrant.

5. 5

   Pour white wine into the pan and scrape up any browned bits. Let it reduce by half, about 2 minutes.

6. 6

   Toss pasta with reserved pasta water, remaining 2 tbsp butter, and lemon juice. Plate pasta, top with scallops, drizzle pan sauce, finish with salmon roe.

Tools you’ll need

• 12-inch skillet with high sides
• colander
• wooden spoon

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