Martin Bros. Recipes

Scallops in Brown Butter Sauce with Spaghetti

Keywords: Pastas & Starches, Fish & Shellfish

Added: December 28, 2018

8 oz — Zerega Cortona Spaghetti – 10 in (480780), prepared

4 each — Fortune Scallops – U10 (368087)

1 Tbsp — Roland Pomace Olive Oil (620390)

1/2 cup — White Wine

1 tsp — Paris Brothers Cervasi® Lemon Juice (733120)

1/4 cup — Anchor Pure New Zealand Unsalted Butter (929750)

1 each — Rotella’s White Round Dinner Roll (986440)

PREP | In a skillet over medium heat, melt butter and continue to cook to brown. Once the butter is browned, it will have a nutty aroma. (Don’t overcook the butter, because you don’t want to burn it.) In another pan, sear scallops in olive oil until brown; remove from pan. Deglaze the pan with wine, continuing to cook until it reduces to half. Add lemon juice, mixing together with reduced wine. Turn off heat, add pasta and toss. Plate pasta, add scallops and drizzle browned butter over all. Serve with dinner roll.


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