Scallop with Brown Butter Caper Sauce
DETAILS
Prep Time 15 Min
Cook Time 30 Min
Servings 4
INGREDIENTS
- 1 8oz Package of 1818 Handmade Pasta
- ¼ Cup Unsalted Butter (cut into small cubes)
- 3T Shallots (finely diced)
- 3T Capers
- 1T minced Garlic
- 1 Cup Cherry Tomatoes
- ½ Cup Heavy Cream
- 5-6 Leaves Fresh Basil (chiffonade)
- 2oz White Wine
- ¼ Cup Canola or Vegetable Oil ( extra virgin has too low of smoke point and can burn)
- Salt and Pepper to taste
- Grated Parmesan for garnish
INSTRUCTIONS
- In a medium saucepan add oil and heat with medium/high heat
- In a medium pot begin to boil salted water for pasta (8 cups water)
- While your oil is heating up pat your scallops dry and add Salt and Pepper to each side
- Add scallops to pan searing evenly on each side, you will want them to be golden brown
- Once scallops are cooked place on resting rack
- Your pasta water is probably boiling by now, cook until al dente (3-4 min), once pasta is cooked reserve a small amount of pasta water and drain pasta, stir and coat with a little bit of olive oil to keep from sticking
Return to saucepan to create the sauce
- Turn to medium/low heat and add Capers, Shallots, and Butter until Capers and Shallots are soft
- Add Garlic and continue to saute until golden brown
- Add Cherry Tomatoes, saute just a minute or two
- Add Heavy Cream and Wine (pasta water if you reserved some) and reduce by half
- Add Salt and Pepper to taste
- Add cooked pasta and stir until well coated
- Plate pasta and top with cooked Scallops, Basil, and Grated Parmesan
- ENJOY!
