Equipment
Ingredients
Main
- 15 ml olive oil
- 1 garlic, crushed
- ¼ red pepper, diced
- 30 ml champagne
- 1 lemon, juice and zest
- 3 scallion, chopped
- 4 scallops, sliced
- 110 g spaghetti, cooked
To serve
- 30 ml olive oil
- 2 ciabatta
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 535 kcal
- Protein
- 12 g
- Carbohydrates
- 65 g
- Fat
- 25 g
- Fiber
- 11 g
- Sugar
- 6 g
- Sodium
- 132 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 17 g
- Polyunsaturated Fat
- 3 g
- Potassium
- 499 mg
- Calcium
- 103 mg
- Iron
- 2.3 mg
- Magnesium
- 122 mg
- Phosphorus
- 234 mg
- Zinc
- 1.9 mg
- Vitamin A
- 63 mcg
- Vitamin C
- 74 mg
- Vitamin E
- 4.2 mg
- Vitamin K
- 147 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 0.29 mg
- Riboflavin
- 0.20 mg
- Niacin
- 3.3 mg
- Folate
- 71 mcg
- Water
- 122 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat 15ml olive oil in a non-stick frying pan over medium heat, approximately 175°C (350°F).
Add the crushed garlic and diced red pepper to the pan and sauté for 5-6 minutes until the vegetables are softened.
Pour a splash of champagne into the pan to deglaze, scraping any browned bits from the bottom.
Stir in the lemon juice and lemon zest until combined.
Add the chopped scallions and sliced scallops to the pan mixture.
Cook the scallops for 2-3 minutes until they reach an internal temperature of 63°C (145°F) and are just opaque.
Mix the cooked spaghetti into the pan with the scallops and toss until the pasta is evenly coated and heated through.
In a separate griddle pan, heat 30ml olive oil and grill the ciabatta slices for 2-3 minutes per side at 200°C (390°F) until charred and golden.
Chef's Notes
- Ensure your scallops are completely dry before searing for a beautiful golden crust. Pat them thoroughly with paper towels.
- Don't overcrowd the pan when searing scallops. Cook them in batches if necessary to maintain a high searing temperature.
- Taste and adjust the lemon and seasoning in the sauce before adding the pasta. You might need a pinch of salt or a touch more lemon zest.
- The champagne can be substituted with dry white wine or even a splash of chicken broth, but champagne adds a unique effervescence and subtle sweetness.
Storage
Refrigerator: 24 hours — Seafood quality degrades quickly after cooking.
Reheating: Reheat gently in a pan over low heat with a splash of water to maintain moisture.
Troubleshooting
Scallops are tough and rubbery.
Cause: Overcooking beyond the required internal temperature.
Fix: Cannot be fixed.
Prevention: Remove the pan from heat immediately once scallops turn opaque.
Cultural Context
While this specific preparation of scallops with pasta and lemon-champagne sauce is a modern interpretation, its roots lie in classic Italian coastal cuisine. The use of fresh seafood, pasta, lemon, and olive oil are hallmarks of Mediterranean cooking, often enjoyed as a light yet elegant meal.
