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Scallop Pasta Puttanesca

Melissa Kravitz-Hoeffner

Melissa Kravitz-Hoeffner

May 17, 2022
Scallop Pasta Puttanesca on a bowl
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25 min

Total

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4

Servings

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Fish / Seafood

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
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Our Sourcing Standards

Ingredients

  • 12 ButcherBox wild caught sea scallops

    defrosted

  • 6 tablespoons olive oil

    divided

  • 3 cloves garlic

    peeled and minced

  • 2 teaspoons anchovy paste

  • 1 teaspoon Caabrian chili paste

  • ¼ cup pitted kalamata olives

    sliced

  • ¼ cup pitted green olives

    sliced

  • 2 tablespoons capers

  • 2 tablespoons dry white wine

  • 1 32-ounce package diced or crushed tomatoes

  • kosher salt

    to taste

  • Freshly ground black pepper

    to taste

  • 12 ounces spaghetti

Step By Step

Instructions

1
Pat scallops dry with paper towels. Season with salt and pepper. Set aside.
2
In a medium saute pan or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add garlic, anchovy paste, and chili paste, and stir to combine. Once fragrant, add olives and capers and cook for 5-7 minutes, or until they start to crinkle. Deglaze the pan with wine, lower heat, and stir in tomatoes. Season with salt and pepper, cover the pan, and simmer on low.
3
Meanwhile, bring salted water to a boil and cook spaghetti until al dente. Drain, reserving ½ cup pasta cooking water.
4
Heat a skillet over medium-high heat, adding remaining olive oil. Add scallops to pan, not touching, and allow to sear for 2-3 minutes, until they no longer stick to the pan. Flip and cook for another 2-3 minutes, undisturbed. Transfer to a plate.
5
Add spaghetti to pasta sauce, stirring in a small amount of pasta water to help sauce stick.
6
Cut scallops in halves or quarters, depending on preference. Top pasta with scallops pieces and serve.

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