Butter-Me-Up Bucatini with Scallops Recipe

Name: Butter-Me-Up Bucatini with Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 pound bucatini pasta; 1 1/2 pounds large sea scallops, muscle removed, patted dry or shrimp, peeled and deveined; 1 tablespoon Old Bay seafood seasoning; 2 lemons; 8 tablespoons (1 stick) butter; 6 garlic cloves, finely chopped; 1 teaspoon crushed red pepper flakes; 1 cup loosely packed fresh flat-leaf parsley leaves; 2 tablespoons EVOO (extra-virgin olive oil); 1 teaspoon fennel seed; 1/2 cup white wine or white vermouth

Servings: persons

Salt
1 pound bucatini pasta
1 1/2 pounds large sea scallops, muscle removed, patted dry or shrimp, peeled and deveined
1 tablespoon Old Bay seafood seasoning
2 lemons
8 tablespoons (1 stick) butter
6 garlic cloves, finely chopped
1 teaspoon crushed red pepper flakes
1 cup loosely packed fresh flat-leaf parsley leaves
2 tablespoons EVOO (extra-virgin olive oil)
1 teaspoon fennel seed
1/2 cup white wine or white vermouth

1
Bring a large pot of water to a boil for the pasta, salt the water, and cook the pasta to just shy of al dente, reserving 1 cup cooking liquid just before draining.
2
Toss the scallops with the Old Bay and 1 sliced lemon, then set aside for a few minutes.
3
Over low heat, start to melt the butter in a small pot, then stir in the garlic and red pepper flakes and let bubble gently for 10 minutes.
4
Finely chop the parsley and reserve.
5
Heat a large skillet with the EVOO over medium-high heat.
6
Add the scallops, sliced lemon, and fennel seed and cook for 5 to 6 minutes, turning once, until the scallops become opaque and are just cooked through.
7
Add the white wine or vermouth and the juice of the remaining lemon and transfer to a bowl.
8
Stir the parsley into the garlic butter.
9
Add the pasta, reserved cooking water, scallops, and garlic butter to a pasta bowl and toss for 1 to 2 minutes until the liquids are absorbed by the pasta.
10
Adjust the seasoning to taste.

1050

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Salt, 1 pound bucatini pasta, 1 1/2 pounds large sea scallops, muscle removed, patted dry or shrimp, peeled and deveined, 1 tablespoon Old Bay seafood seasoning, and more.

Yes, Butter-Me-Up Bucatini with Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butter-Me-Up Bucatini with Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions