Gamtae Butter Scallop Spaghetti
Quick answer
- Total time
- 33 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Crumbled gamtae, a fine Korean seaweed, gives a butter and lemon sauce the smell of the sea.
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Scallops are seared hard one side at a time and set aside, then white wine lifts the browned bits they leave in the pan into the sauce. The scallops never simmer; they go back on top of the noodles at the end.
Ingredients
Instructions
- 1
Pat 180g scallops completely dry with paper towels.
Season with 1 teaspoon salt and 0.5 teaspoon pepper. Any remaining moisture will prevent a proper sear.
- 2
Cook 180g spaghetti in salted boiling water for 1 minute less than the package time.
Reserve 1 cup pasta water.
- 3
Heat 1 tablespoon olive oil in a pan over high heat until very hot.
Sear the scallops for 1 minute 30 seconds per side until golden. Remove and set aside.
- 4
In the same pan melt 30g unsalted butter with 4 sliced garlic cloves.
Once fragrant, pour in 60ml white wine and reduce by half.
- 5
Add the cooked spaghetti and 3-4 tablespoons pasta water to the pan.
Toss over high heat for 1 minute to emulsify, then add lemon zest and juice and adjust seasoning.
- 6
Turn off the heat and fold in 4g crumbled gamtae (edible seaweed).
Top with the seared scallops and serve immediately.
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