Venetian Scallop Spaghetti

🥘 Ingredients

• Parmesan cheese (divided)
  ¼ cup
• black pepper
  1 tsp
• chili pepper (minced)
  1
• creme fraiche
  6 tbsp
• garlic (chopped)
  1 clove
• garlic herb butter (divided)
  2 tbsp
• grape tomatoes
  4 oz
• green herb blend (parsley and chives)
  1 unit
• lemon (zested and quartered)
  1
• olive oil
• paper towels
• pasta cooking water
  1 c
• salt
  1 tsp
• scallops
  8 oz
• spaghetti
  6 oz

🍳 Cookware

• large pot
• strainer
• large pan
• plate

1. 

   1

   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 green herb blend stems; roughly chop leaves. Thinly slice chives. Mince chili pepper .

   lemon: 1 (zested and quartered), garlic: 1 clove (chopped), green herb blend: 1 unit (parsley and chives), chili pepper: 1 (minced)
2. 

   2

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

   spaghetti: 6 oz, pasta cooking water: 1 c
3. 

   3

   While pasta cooks, pat scallops dry with paper towels ; season generously all over with salt and black 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.

   scallops: 8 oz, paper towels, salt: 1 tsp, black pepper: 1 tsp, garlic herb butter: 2 tbsp (divided)
4. 

   4

   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, ⏱️ 3 minutes . TIP: If tomatoes haven't 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 creme fraiche , lemon zest, ¼ cup reserved pasta cooking water (1/3 cup for 4 servings), and juice from half the lemon. Simmer until slightly thickened, ⏱️ 3 minutes .

   olive oil, grape tomatoes: 4 oz, creme fraiche: 6 tbsp
5. 

   5

   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. TIP: If you like things spicy, stir in half the chili.

   Parmesan cheese: ¼ cup (divided)
6. 

   6

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