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
- Main Courses
- Italian
- Europe
- Fish & Seafood
- Grains
- Rice & Beans
- Weeknight
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 www.americastestkitchen.com.
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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