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Soak the scallops for 10 minutes in a brine solution (3 Tbsp Kosher salt in 16 oz water.)
Remove after 10 minutes and place on a rack to dry.
Next, put a large pot of well salted water on to boil for the pasta. Once the pasta goes in, set a timer for 7 minutes before the pasta will be ready (according to package instructions.)
Make sure the scallops are dry. If they are not, pat them dry with a paper towel. When the timer goes off, put a large cast iron pan on high heat and add the extra virgin olive oil.
When the pan and oil are very hot, add the scallops and sear them for about 1 1/2 minutes before adding the shrimp, garlic, and parsley.
Cook for another 2 minutes before turning the scallops and shrimp, and lowering the heat a little. Next add the butter.
This seafood pasta sauce is probably the quickest sauce you can make!
Add the wine and then turn the heat down just to keep the pan warm, and add some freshly ground black pepper, if desired.
Drain the pasta, which should be ready, but reserve a cup or so of pasta water. You will only need this pasta water if you want to add some after mixing everything together. Add the pasta directly to the seafood sauce in the pan.
Stir gently to incorporate all the ingredients together. Add some of the reserved pasta water, if desired, then top with a twist of lemon in the pan.
Serve immediately as this seafood pasta dish is best piping hot. Don't forget some crusty bread to mop up the buttery garlic and wine sauce at the end!