Need an impressive pasta recipe for a date night in? This Brown Butter Bucatini With Scallops and Broccolini will do just that!
They say the way to anyone’s heart is through their stomach. I can vouch for myself that that’s 100% true. Feed me and I’m yours forever. If you want to make a romantic impact on Valentine’s Day or any day for that matter, this Brown Butter Bucatini With Scallops and Broccolini is definitely the way to go.
If you’re looking for me on Valentine’s Day, you won’t find me within 1000 feet of a restaurant. Not that I’m a TOTAL Grinch or anything, but I’d much rather spend V-Day at home instead of with a crowd of hangry love birds.
If you’re like me and like to cook at home for your date, nothing says I love you, quite like pasta with expensive seafood. I mean, if you’re going to splurge on big and buttery scallops, why not do it on Valentine’s Day? I’ve been dreaming of this pasta dish since I slurped the first noodle.
Everything works so well together, it seriously feels like you’re getting a restaurant-quality meal in the comfort of your own home. Trust me, you NEED to try it!
Brown Butter Bucatini With Scallops and Broccolini
- 8 oz bucatini pasta
- 8 oz sea scallops
- 8 oz broccolini, ends trimmed
- 4 tablespoons butter
- 10 sage leaves
- 1/4 cup freshly grated parmesan
- salt and freshly ground black pepper, to taste
- Bring a large pot of salted water to boil and add bucatini. Bucatini takes a couple of minutes longer than traditional spaghetti. When pasta is almost al dente, add broccolini to the boiling water. When the pasta and broccolini are ready, drain and add them back into the hot pot. You want the broccolini to remain bright green and still have a bite to it.
- While the pasta and broccolini are cooking, heat a medium cast-iron skillet and oil over medium-high heat.
- Salt and pepper both sides of the scallops and sear in the hot oil, 2-3 minutes per side. The scallops will loosen from the pan when they're perfectly golden, so don't force them.
- To make the sage browned butter, heat a medium pan over medium heat and allow butter to melt with the sage leaves. Swirl occasionally as it starts to brown, being careful not to burn it. The butter will smell sweet and nutty when it's ready.
- Pour browned butter over bucatini and broccolini and toss to coat. Toss with grated parmesan and season with salt and pepper, to taste.
- Serve pasta with seared scallops on top and addition sage and parmesan, if desired.
Tuesday 5th of January 2021
This was delicious! My husband even said he could see this being served in a restaurant. The only thing I did different was add lots of garlic to the scallops and grilled the scallops in olive oil. Yum yum! I'll be making this again.
Tuesday 5th of January 2021
Thanks so much for the kind words! I'm so glad you both enjoyed it, that's high praise from your husband. And I agree, you can't go wrong with garlic. YUM!