Venetian Scallop Spaghetti

🥘 Ingredients

• black pepper
  1 pinch
• chili pepper
  1 unit
• crème fraîche
  2 tbsp
• garlic
  3 cloves
• garlic herb butter
  2 tbsp
• grape tomatoes
  10 oz
• green herb blend
  2 tbsp
• lemon
  1 unit
• olive oil
  1 tbsp
• parmesan cheese
  1 oz
• salt
  1 pinch
• scallops
  8 oz
• spaghetti
  6 oz

🍳 Cookware

• large pot
• large pan

1. 

   1

   parmesan cheese green herb blend crème fraîche lemon scallops garlic grape tomatoes garlic herb butter spaghetti chili pepper olive oil salt black pepper

   parmesan cheese: 1 oz, green herb blend: 2 tbsp, crème fraîche: 2 tbsp, lemon: 1 unit, scallops: 8 oz, garlic: 3 cloves, grape tomatoes: 10 oz, garlic herb butter: 2 tbsp, spaghetti: 6 oz, chili pepper: 1 unit, olive oil: 1 tbsp, salt: 1 pinch, black pepper: 1 pinch
2. 

   2

   Bring a large pot of salted water to a boil. Wash and dry all produce. Zest and quarter lemon. Peel and finely chop or grate garlic. Pick parsley leaves from stems; roughly chop leaves. Thinly slice chives. Mince chili pepper.
3. 

   3

   Once water is boiling, add spaghetti to pot. Cook until al dente ⏱️ 10 minutes . Reserve 1 cup pasta cooking water, then drain.
4. 

   4

   While pasta cooks, pat scallops dry with paper towels; season generously all over with salt and pepper. Melt half the garlic herb butter in a large pan over medium-high heat. Add scallops and cook until browned and cooked through ⏱️ 4 minutes per side. Turn off heat; transfer to a plate along with any pan drippings and cover to keep warm. Wipe out pan.
5. 

   5

   Heat a large drizzle of olive oil in same pan over medium-high heat. Add grape tomatoes and season with salt and pepper. Cook until tomatoes begin to burst ⏱️ 2 minutes . If tomatoes have not burst, gently press them with a spatula to help them along. Add garlic and remaining garlic herb butter; cook until fragrant ⏱️ 1 minute . Reduce heat to medium and add crème fraîche, lemon zest, ¼ cup reserved pasta cooking water, and juice from half the lemon. Simmer until slightly thickened ⏱️ 2 minutes .
6. 

   6

   Stir drained spaghetti and half the parmesan cheese into pan with sauce. Add scallops along with any resting juices, and half the chives and chopped parsley. Toss until spaghetti is thoroughly coated in sauce, adding splashes of reserved pasta cooking water as needed. Season generously with salt and pepper. If you like things spicy, stir in half the chili.
7. 7

   Divide pasta between bowls and top with remaining parmesan cheese, chives, and chopped parsley. Serve with remaining lemon wedges on the side.