Ingredients:

½ pound noodle pasta such as Fettucini, lingini, or spaghetti
1 pound Sea scallops if frozen, thaw overnight in the refrigerator
Kosher salt and freshly ground black pepper
2 tablespoons olive oil plus more for drizzling
3 tablespoons butter, divided
3 cloves garlic, minced
½ cup dry white wine
½ cup pasta water or chicken broth
¼ cup chopped chives, or basil or parsley plus more for garnish
2 tablespoons capers optional
1 lemon zested and juiced
½ teaspoon crushed red pepper flakes optional
extra lemon wedges for serving optional

Directions:

  1. Bring a large pot of generously salted water to a rapid boil.
  2. Cook the pasta according to package directions.
  3. Reserve ½ cup pasta water, then drain.
  4. Toss pasta with a bit of olive oil to prevent sticking.
  5. Set aside.
  6. While the pasta is cooking, remove the thawed scallops from the fridge and place them on a plate lined with paper towels. If the scallops have the muscle on the side, remove it. With a few more paper towels, pat the scallops completely dry.
  7. Season liberally with salt and pepper.
  8. Place a large skillet over medium high heat.
  9. Once hot, add the 2 tablespoons of oil to the pan.
  10. When the oil is shimmering, but not smoking, add the scallops, keeping them about an inch apart (cook in two batches if necessary).
  11. Cook scallops for about 2 minutes, without moving or touching them. Flip and cook for another 2 minutes. Transfer scallops to a clean plate and set aside. Tip: The first side that was seared will have the nicest golden colour so keep that side up on the plate, and when you serve them.
  12. Reduce the heat to medium low and add 2 tablespoons of the butter to the skillet, plus another drizzle of olive oil.
  13. Stir in the garlic and sauté for about 1 minute.
  14. Add the wine to the pan scraping up the browned bits at the bottom of the pan.
  15. Cook the wine until slightly reduced, about 1 to 2 minutes.
  16. Add the ½ cup of reserved pasta water, chives, capers, lemon zest, lemon juice and crushed red pepper flakes.
  17. Stirring constantly, bring sauce to a gentle simmer.
  18. Cook for 1 more minute then remove from heat.
  19. Stir in remaining tablespoon of butter.
  20. Add pasta to sauce and stir to combine.
  21. To serve, divide the pasta into 4 serving bowls.
  22. Top with scallops and garnish with chives and/or parsley, and lemon wedges on the side, if desired.