Ingredients:

  • 12 oz Tagliatelle (or Linguine)
  • 1 lb Bay Scallops, dried thoroughly
  • 1 tbsp Neutral Oil (e.g., Rapeseed or Canola)
  • 3 tbsp Unsalted Butter (divided)
  • 1 tbsp Extra Virgin Olive Oil (for sautéing)
  • 2 medium Shallots, finely minced
  • 3 cloves Garlic, minced
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio)
  • 1/2 cup Chicken or Fish Stock (low sodium)
  • 1 cup Double Cream (Heavy Cream)
  • 1/4 cup Fresh Parsley, chopped
  • 2 tbsp Fresh Dill, chopped
  • 1 tsp Lemon Zest
  • 1-2 tbsp Fresh Lemon Juice (to taste)
  • 1/3 cup finely grated Parmesan Cheese, plus extra for serving
  • Sea Salt and Freshly Ground Black Pepper, To taste

Instructions:

  1. Prepare the scallops by laying them on paper towels and vigorously patting them until completely dry. Season lightly with salt and pepper.
  2. Start the pasta: Bring a large pot of salted water to a rolling boil. Cook the tagliatelle until al dente according to package directions.
  3. Reserve 1 cup (240 ml) of the starchy pasta cooking water just before draining. Drain the pasta and toss with a touch of olive oil to prevent sticking.
  4. Sauté Aromatics: In the large frying pan, melt 2 tbsp butter with the 1 tbsp olive oil over medium heat. Add the minced shallots and sauté gently for 3-4 minutes until softened and translucent.
  5. Add the minced garlic and cook for 1 minute until fragrant. Pour in the white wine, bring to a rapid simmer, and reduce the liquid by half to concentrate the flavor and cook off the alcohol.
  6. Simmer the Cream: Pour in the heavy cream and stock. Reduce heat to low and simmer gently for 5-7 minutes, stirring occasionally, until the sauce coats the back of a spoon. Season generously with salt and pepper.
  7. Sear Scallops (Crucial Step): While the sauce simmers, heat the neutral oil and remaining 1 tbsp butter in a separate skillet over high heat until the butter foams and subsides. Add the dried scallops in a single layer (do not overcrowd the pan). Sear for only 60-90 seconds on the first side until golden-brown, then flip and cook for another 30-45 seconds. Immediately remove the scallops from the heat and set aside.
  8. Combine Pasta: Add the drained tagliatelle, lemon zest, and Parmesan cheese directly into the cream sauce. Toss rapidly, adding the reserved pasta water, 2 tablespoons at a time, until the sauce emulsifies and coats the pasta perfectly.
  9. Final Assembly: Remove the pan from the heat. Gently fold in the seared scallops, fresh parsley, and dill. Stir in 1 tbsp of fresh lemon juice. Taste and adjust seasoning (salt, pepper, and potentially more lemon juice for brightness).
  10. Serve immediately. Divide into warm bowls, drizzle with a little extra virgin olive oil, and garnish with extra Parmesan and a sprig of fresh dill.