Gamtae Butter Scallop Spaghetti
Gamtae butter scallop spaghetti sears scallops over high heat for ninety seconds per side to build a caramelized crust, then uses the same pan to make a butter-garlic-white wine sauce for the spaghetti. Patting the scallops completely dry before searing is critical - any surface moisture causes steaming instead of browning, resulting in a soft rather than crisp exterior. The white wine deglazes the browned bits from the scallop sear, adding a clean acidity to the sauce as it reduces, while butter melts in to create a smooth, rich coating. Gamtae seaweed is milder and more delicate than standard nori, and crumbling it over the finished pasta introduces a subtle ocean fragrance that bridges the buttery richness and the scallop's natural sweetness. A squeeze of lemon at the end sharpens the flavors without overpowering them.
Adjust Servings
Instructions
- 1
Pat scallops dry and lightly season with salt and pepper.
- 2
Cook spaghetti in salted boiling water 1 minute less than package directions; reserve 1 cup pasta water.
- 3
Sear scallops in olive oil over high heat for 1.5 minutes per side, then remove.
- 4
In the same pan, melt butter with sliced garlic, then add white wine and reduce by half.
- 5
Add pasta with 3-4 tbsp pasta water to emulsify, then season with lemon zest and juice.
- 6
Turn off heat, mix in crushed gamtae, top with scallops, and serve immediately.
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