Sunday Dinner Series: scallop scampi
recipe + photo by Jennifer Johnson
Our updated twist on classic scampi, substitutes local scallops for shrimp. Baking the scallops under a layer of toasty breadcrumbs adds delightful texture to this homey pasta dish.
Kosher salt, to taste
1 pound spaghetti
1/4 cup breadcrumbs
3 tablespoons freshly grated Parmigiano-Reggiano
5 tablespoons extra virgin olive oil, divided
4 tablespoons unsalted butter
2 cloves garlic, smashed
Pinch red pepper flakes, or to taste
1 cup white wine
Juice from 1 lemon
1-2 cups low-sodium (or homemade) chicken stock
Freshly ground black pepper, to taste
1 tablespoon fresh flat leaf Italian parsley, chopped
1 lemon, cut into wedges, for serving
Preheat oven to 425°F.
Remove any rough, crescent-shaped muscle from outside of scallops and discard. Pat dry scallops and set aside.
Bring large pot of salted water to boil over medium-high. Add spaghetti and cook until al dente, 7-10 minutes. Drain and set aside.
In small bowl, combine breadcrumbs, Parmigiano-Reggiano, and 1 tablespoon olive oil. Set aside.
Place an oven-safe skillet over medium-low heat and add remaining 4 tablespoons olive oil and butter. Add garlic, red pepper flakes, and season with salt. Cook for 1-2 minutes, until garlic is softened. Carefully add wine, lemon juice, and 1 cup stock and bring to a simmer. Add spaghetti and stir, coating spaghetti completely with sauce. Nestle scallops evenly in pan and top each with breadcrumb mixture. Season with salt and pepper. If pan need more liquid, add up to 1 cup additional stock.
Transfer pan to oven and bake, uncovered for 12-15 minutes, until scallops are cooked through, and breadcrumbs are lightly browned. Check halfway through and more stock if needed. Once scallops are cooked through, you can place them under a broiler if desired. Remove from heat, garnish with parsley and serve with lemons.