Sea Scallops over Spaghetti with Pancetta and Lemon-Parmesan Sauce
This is no ordinary pasta dinner. It’s golden sea scallops, fresh spaghetti, and crispy pancetta coated in a heavenly, lemony sauce made with butter, milk, and Parmesan.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.
Cooking tools:
- Paper towel
- Plate
- Skillet
- Stove
- Spatula
- Tongs
- Cutting board
- Chef's knife
- Microplane
- Citrus press
Ingredients
- 1 ciabatta roll
- 3 ounces diced pancetta
- 7 ounces Talluto’s fresh whole wheat spaghetti
- Seafood options:
- 10 ounces wild sea scallops
- 10 ounces wild jumbo shrimp
- 2 sustainably raised Chilean salmon fillets (about 5 ounces each)
- 2 tablespoons unsalted butter
- 1 organic lemon
- 1 cup milk
- 2 tablespoons grated Parmesan
- 3 ounces organic baby spinach or other leafy greens
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