After a dreamy weekend in Crystal River, where I collected as many Florida bay scallops as I was legally allowed, I found myself craving the tender, sweet bivalves for days.
To combat this hankering, I tinkered in the kitchen, designing the perfect scallop recipe to add to my arsenal. It's quick, easy and highlights the flavor of the scallops with lemon, white wine and butter.
Florida bay scallops are not commercially harvested, so you'll have to head to the Nature Coast to collect them yourself. If you aren't ready for an outdoor adventure, stop by your nearest grocery store for domestic bay scallops, which carry the same delicate flavor as their local cousins.
Bay Scallops with Lemon Butter Spaghetti
Boil salted water for pasta in a large stock pot.
Coat the scallops in Everglades Seasoning
Heat a nonstick skillet on medium-high. Add 1 tbsp. butter and the scallops. Cook until the scallops are just browned, 1-2 minutes.
Remove the scallops from the pan and set them aside. Reduce heat to medium and add onions, garlic, red pepper flakes and a pinch of salt. Cook until translucent, being careful not to burn the garlic.
Add white wine and lemon juice to the pan and scrape the brown bits from the bottom of the pan to incorporate them into the liquid. Reduce until the liquid is absorbed.
Add the stock and reduce it by half.
Remove the pan from the heat and add the cold butter one tablespoon at a time, swirling the pan while it melts. Finish the sauce with a splash of cream to prevent the sauce from breaking.
Add the spaghetti to the salted boiling water and cook until al dente. The best way to determine doneness is by tasting the pasta periodically after the seven-minute mark. The pasta should be slightly firm in the center but not crunchy.
Once the spaghetti is cooked drain it and add it to the sauce along with the parsley, lemon zest and browned scallops. Stir together to combine all the ingredients. Adjust seasoning as needed and serve.