Campanelle with Scallops | America's Test Kitchen
Elevate your dinner with Campanelle with Scallops, featuring tender scallops, a hint of lemon, and fresh herbs. A simple yet sophisticated dish sure to impress.
Keywords
- Fish & Seafood
- Italian
- Europe
- Grains
- Rice & Beans
- Weeknight
- Main Courses
Ingredients
- 12 ounces (3¾ cups) campanelle
- 1/2 teaspoon table salt , plus salt for cooking pasta
- 1 1/2 pounds large sea scallops , tendons removed
- 1/2 teaspoon pepper
- 5 tablespoons unsalted butter , divided
- 4 garlic cloves , minced
- 1/2 teaspoon red pepper flakes
- 1 (8-ounce) bottle clam juice
- 1 ounce Parmesan cheese , grated (1⁄2 cup), plus extra for serving
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
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