Servings: 2 servings
Ingredients
- 6 scallops 8 if they are small
- 1 tbsp ghee (clarified butter)
- salt & pepper to taste
For the Pasta
- 1/2 lb fedelini or angel hair
- 1/3 stick butter
- 2 cloves pressed garlic
- 1/2 cup chicken broth
- 1/4 tsp black pepper
- 2 tsp spicy chili crisp Laoganma is the best!
- freshly grated parmesan 3 or 4 turns of the handle
- scallions finely minced for garnish
Instructions
- Prepare pasta according to directions for al dente minus a minute. Drain pasta. Rinse quickly with cold water and set aside.
- Remove the muscle from your scallops and pat dry with a paper towel. Lightly salt & pepper them. Set aside.
- Heat butter in saute pan, when melted add pressed garlic. Heat until fragrant.
- Add the chicken broth, black pepper, and chili crisp. Blend well and put on very low heat or to the side so you can sear scallops. Taste and add salt to preference. You can add more chili crisp if you want it spicier!
- Heat ghee in saute pan. When ghee is hot add scallops and sear on each side until golden brown. Remove from pan.
- Put your pasta into the pan with the sauce, blend well and cover with a lid until sauce is at near boil and pasta is al dente and heated through. Should only be a minute or two. Add the parmesan cheese and blend well.
- Plate pasta and top with seared scallops. Drizzle any remnants of sauce in the pan over the scallops. Garnish with scallions.
Notes
Chili Crisp is spicy if you aren't familiar with it. Start with a smaller amount if you can't handle spice. If using grated or shredded parmesan use about 2-3 tbsps.
Tried this recipe?Let us know how it was!