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Export 14 ingredients for grocery delivery
Step 1
Let scallops sit at room temperature for 20-30 minutes before searing. Remove the tough muscle on the side of the scallop. See Note #2 below.
Step 2
Thoroughly pat dry the scallops and salt and pepper each side.
Step 3
Bring a large pot of water to boil. Once boiling generously salt the water. Cook pasta according to package instructions minus 1 minute. Note: The pasta will finish its cooking in the sauce.Wait to start searing the scallops until the pasta is cooking.
Step 4
Preheat a large skillet over medium high heat. Add approximately 3 tablespoons of olive oil. Once the oil starts to ripple and shimmer with a slightly wavy appearance add scallops. Sear for approximately 2 minutes per side or until a deeper golden brown sear develops. Remove scallops from pan onto a plate. Tent loosely with foil to keep warm.
Step 5
Over the same heat add the remaining olive oil and butter.
Step 6
Once butter is melted reduce heat to medium low and add shallots, anchovy fillets, capers and chili pepper flakes. Sauté for 1-2 minutes.
Step 7
To the pan add the zest and garlic. Sauté for 30 seconds and then carefully pour in the juice, wine and 1/2 cup parsley. Bring to a simmer for about 2 minutes. See Note #3 below.
Step 8
Transfer the slightly undercooked pasta to skillet pan along with 1/4 cup of pasta water. Continue cooking the pasta for about 1-2 minutes stirring frequently.
Step 9
Turn off heat and toss in Parmigiano Reggiano and remaining parsley. Add scallops back to the pan and serve immediatly.
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