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Butter-Basted Scallops with Lemon, Capers and Fettuccine
Don’t bust the crust! Allow scallops to sear undisturbed until they release easily from the skillet. This is how you know they’re nicely crusted and ready to be flipped. After turning them, we baste them with butter to finish their cooking and keep them succulent. Look for jumbo dry sea scallops—“jumbo” indicates there are 10 to 20 scallops per pound. “Dry” indicates that the shellfish has not been treated with sodium tripolyphosphate (STPP), a chemical that forces water retention.
4
Servings
45 minutes
Ingredients
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Kosher salt and ground black pepper
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8-9
ounce container fresh fettuccine
Directions
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01In a large pot, boil 2 quarts water. Add 2 teaspoons salt and the pasta; cook, stirring, until al dente. Reserve 1 cup of cooking water, then drain, leaving some water clinging to the pasta; set aside. Meanwhile, lightly season the scallops with salt. In a 12-inch skillet over medium-high, heat the oil until barely smoking. Quickly pat the scallops dry once again and place in the pan. Cook without disturbing until golden brown on the bottoms and the scallops release easily, 2 to 4 minutes.
Reviews
April 5, 2025
Delicious!
Made this for dinner tonight and we really enjoyed it.
May 13, 2026
Absolutely delicious!
Just delicious! I didn't have any parsley so i used some lemon thyme from the garden; since i didn't have any fresh fettucine (and am trying to "eat out the pantry", and didn't want to make fresh) i used Trader Joe's Black Pepper Barillotti. I also used all of the juice from my lemon (closer to 3 + tablespoons), and i topped it with fresh cut campari tomatoes and a sprinkle of fresh grated parmesan. Sooooo good. Will definitely make this up again.
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