Citrus-Butter Sea Scallops with Meyer Lemon Trenette

Serving Size:  2-3
Prep Time:  10 Minutes
Cook Time: 15 Minutes
Total Time:  25 Minutes


1 lb. Pappardelle’s Meyer Lemon Trenette
1 lb. sea scallops (about 12), patted dry
3 Tbsp. extra-virgin olive oil
8 Tbsp. unsalted butter, divided
1 lemon, thinly sliced, seeds removed
¼ tsp. crushed red pepper flakes, plus more for serving
Salt & pepper, to taste
3 Tbsp. fresh lemon juice
1 Tbsp. fish sauce
½ large head of fennel, fronds reserved for serving, cored, thinly sliced


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1 cup pasta water, & set aside. 
  2. Meanwhile, season scallops with salt & pepper, to taste. Heat olive oil in a large skillet over high heat. Cook scallops until well browned underneath, about 3 minutes. Turn scallops over and cook until just cooked through, about 1 minute. Transfer to a plate and arrange browned side up.
  3. Melt 4 Tbsp. butter in same pan over medium heat. Add lemon and crushed red pepper flakes. Season with salt & pepper, to taste. Cook, stirring often, until lemon slices are softened, about 2 minutes. Add lemon juice and fish sauce and cook, stirring constantly and scraping up browned bits stuck to bottom of pan, until mixture is loosened and combined, about 30 seconds.
  4. Gradually stream in ¾ cup pasta cooking liquid, stirring constantly, and cook, still stirring, until well combined, about 2 minutes. Add remaining 4 Tbsp. unsalted butter. Cook, stirring, until combined. Remove sauce from heat. Add pasta and fennel. Toss to coat.
  5. Divide pasta into dishes and set scallops, browned side up, on top. Scatter fennel fronds over and sprinkle with red pepper flakes. Serve and enjoy!