Chef's Tip
For perfectly seared scallops, ensure they are completely dry before cooking and use a very hot pan. Sear them quickly on high heat and don't move them until a golden crust forms, about 2 minutes per side.
Instructions
- Prepare scallops: Remove side muscle if present. Pat scallops thoroughly dry with paper towels and season with salt and pepper.
- Bring a large pot of salted water to boil for the pasta.
- Make sauce: In a large sauté pan, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add shallots and garlic, cook until softened but not browned, about 2 minutes.
- Add white wine and simmer until reduced by half, about 3 minutes.
- Add heavy cream and crushed pink peppercorns. Simmer gently until slightly thickened, about 5 minutes.
- Meanwhile, cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- Sear scallops: Heat remaining olive oil in a large heavy skillet over high heat until almost smoking. Add scallops, making sure not to crowd the pan.
- Sear scallops without moving for 2 minutes until golden brown on one side. Turn and cook for 1-2 minutes more. Remove to a plate and keep warm.
- In the same pan, reduce heat to medium and add rock shrimp. Cook for 1-2 minutes until just pink and opaque. Add to cream sauce.
- Add drained pasta to the sauce along with remaining butter and lemon juice. Toss to coat, adding reserved pasta water if needed to loosen the sauce.
- Season with salt and pepper to taste and stir in half of the chives.
Plating
Divide the pasta among warmed plates, twirling into a nest in the center. Arrange 3 scallops around each pasta nest. Spoon any remaining sauce over the scallops and pasta. Garnish with remaining chives and a light dusting of freshly ground black pepper.
Storage & Reheating
This dish is best enjoyed immediately after preparation. The pasta and sauce can be refrigerated separately for up to 1 day, but the scallops should be cooked just before serving. The quality will diminish significantly upon reheating and is not recommended for leftovers.
About This Recipe
This elegant seafood pasta was a celebrated dish at Locke-Ober, showcasing their commitment to both Italian culinary traditions and New England's fresh seafood. The dramatic black pasta contrasts beautifully with the caramelized scallops, while the delicate pink peppercorn cream ties the dish together with subtle warmth and richness. This adaptation preserves the visual impact and flavor balance of the restaurant original.