We are using the much more premium Barilla bronze dye spaghetti here. It has a rougher texture and is able to absorb sauces even better than the regular pasta.
In a pan, flash fry the 8 scallops in a generous amount of olive oil for about 1 minute each side. Remove the scallops as well as the golden brown crusts and set aside. In the same pan, add 4 cloves of sliced garlic. Sauté until the garlic is almost golden brown and aromatic.
Add 2 tbsp of unsalted butter and the butter fizzle as it melts in the pan. Quickly add a few handfuls of finely chopped parsley and stir well. Season with salt until the sauce is salty enough like salt water.
Add 2 small ladles of stock or pasta water and shake the pan to let everything come together to form a butter sauce.
Add the pasta and quickly use a pair of tongs to mix the spaghetti well with the sauce. If possible, toss to help the pasta absorb the sauce faster. Once the sauce has turned creamy and reduced, return the scallops to the pan.
Add 1 tbsp of butter. Give one final toss to emulsify all the butter. Then twirl the pasta onto a plate with the aid of a big ladle. Place the scallops at the side and pour the garlic and butter sauce on top. Garnish with the scallops crusts.
And that is it, so easy! And incredibly buttery delicious.
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