Cooking Instructions
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Step 1
Cook
Fettuccine (455 g)
in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta water.
Step 2
Meanwhile, heat
Olive Oil (30 mL)
and
Unsalted Butter (30 g)
in a large skillet over medium heat. Cook
Shallot (1)
and
Crushed Red Pepper Flakes (as needed)
stirring often, until shallot is softened, about 4 minutes.
Step 3
Add the soaked
Saffron Threads (12)
&
Cherry Tomatoes (455 g)
and cook, stirring often, until tomatoes are soft and start to release their juices, about 5-7 minutes.
Step 4
Add zest of the
Lemon (1)
& season sauce with
Kosher Salt (to taste)
. Add pasta and 1/2 cup reserved pasta water. Cook, tossing constantly and adding more reserved pasta water as needed, until the sauce thickens and coats the pasta, about 2 minutes.
Step 5
Remove the small side muscle from the
Jumbo Scallops (12)
, rinse with cold water and thoroughly pat dry. Heat a 12-14 inch pan over high heat, add the
Butter (30 g)
and
Olive Oil (30 mL)
.
Step 6
Season each side of the scallops with
Kosher Salt (to taste)
. Once the butter & olive oil begins to smoke, gently add the scallops to the pan, making sure they are not touching each other.
Step 7
Sear the scallops for 1 1/2 minutes on each side. The scallops should have a deep golden crust on each side.
Step 8
Serve the pasta topped with scallops & garnish with
Society Garlic Blossoms (20 g)
.
