Big ocean scallops are a treat, especially when they’re bathed in nutty brown butter. Pro tip: preheat patiently. A quick sear in a good, hot pan helps prevent overcooking.
Contains: milk,shellfish, wheat.
Note: The scallops may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place them in a bowl of cold water for about 5 minutes, then drain and pat dry
What You Get
Pre-washed baby kale
Wild scallops (see note below)
What You'll Need
Salt and freshly ground pepper
Chile flakes (optional)
Bring a pot of salted water to a boil. Add the bucatini and cook until al dente, about 4 minutes or according to package instructions. Drain the pasta, reserving ¼ cup of the pasta water.
Return the pasta to the pot over low heat, and drizzle with 1 tablespoon olive oil. Add the baby kale and reserved pasta water, along with a pinch of salt, and toss to wilt. Remove from the heat..
Meanwhile, remove the scallops from the packaging, pat dry with paper towels, and season on both sides with salt and pepper. In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. When the pan is searing hot, add the scallops and sear until browned and nearly opaque at the center, flipping once, 2 to 3 minutes per side. Transfer the scallops to a plate.
Return the pan to the heat, add 2 tablespoons butter, along with 1 or 2 sprigs of thyme, and cook until the butter is brown and nutty, 2 minutes. Remove from the heat, add the juice of ½ lemon, and swirl to combine. Cut the remaining lemon into wedges for serving.
Heap the pasta and kale into bowls, top with the scallops, and spoon the brown butter over. Sprinkle with chile flakes, if you want a kick, and serve warm, with the lemon wedges for squeezing.