We love scallops. We love pasta. We love lemons. We love capers. Put ’em together and what have you got? Bibbidi-bobbidi-boo. (Feel free to sing along with Cinderella’s Fairy Godmother and me if you like.)  But in this combination, instead of “Salagadoola Menchicka Boola”, you get “Scallops Nofoola Mucha to Droola” – Bibbidi-bobbidi-boo! (And no, I can’t help myself sometimes!)

But seriously, this simple recipe makes for some mighty fine eating. Serve a green salad or steamed veggie on the side, and dinner is ready before you can remember why in the world you still remember that stupid song from Cinderella and can’t remember why you walked in your pantry 75% of the time! Need I say more? I thought not!

Well, that’s it for today. We have nothing on our calendar today which is just fine with both of us. I mean really, is a bit of boredom too much to ask?

I hope you enjoy this recipe. (And in case you don’t notice immediately, there’s no heavy cream in this sauce. I gave myself a gold star for that very reason!)  

And as always, from my kitchen to yours – peace, love, and fine dining to all.

½ lb. sea scallops (small flash frozen are perfect for this dish)

kosher salt

freshly ground black pepper

3 T. unsalted butter, divided

2 cloves garlic, minced

2 T. flour  

1 c. chicken broth

1 c. whole milk

½ tsp. fresh lemon zest

3 – 4 T. fresh lemon juice

¼ c. freshly grated Parmesan cheese, plus more for garnish

2 T. capers, liquid drained

6-8 oz. fettuccini, cooked al dente (save some of the pasta water)

1 T. finely chopped fresh parsley

Pat scallops dry with a paper towel and lightly sprinkle with salt and pepper.

Melt 1 tablespoon of the butter in a large, heavy skillet over medium-high heat. Add seasoned scallops and sear for about 2 minutes on each side. The bottom and top should be a light golden brown. (You don’t want to cook scallops too long, or they will be tough. It’s actually better if they are a bit underdone.)

Transfer the scallops to a container and cover loosely with aluminum foil to keep warm.

Add the remaining 2 tablespoons of butter to the pan. Add the garlic and cook for 1 minute. Whisk in the flour and cook for 2 minutes.

Then whisk in the chicken broth and whole milk making sure there are no lumps. Raise heat to medium and let simmer for 2 – 4 minutes, or until the sauce thickens. Whisk the entire time.

Reduce heat to medium-low, and whisk in the lemon zest, lemon juice, and Parmesan cheese. Once fully combined, remove from heat and gently stir in the seared scallops, capers, and hot al dente pasta. Add pasta water if needed to achieve desired sauce consistency. Taste and adjust seasoning. 

Serve immediately topped with fresh parsley and pass Parmesan cheese.