Ingredients

serves 4

　　Salt

　　1 pound bucatini pasta

　　1 1/2 pounds large sea scallops, muscle removed, patted dry or shrimp, peeled and deveined

　　1 tablespoon Old Bay seafood seasoning

　　2 lemons

　　8 tablespoons (1 stick) butter

　　6 garlic cloves, finely chopped

　　1 teaspoon crushed red pepper flakes

　　1 cup loosely packed fresh flat-leaf parsley leaves

　　2 tablespoons EVOO (extra-virgin olive oil)

　　1 teaspoon fennel seed

　　1/2 cup white wine or white vermouth

　　

Step 1

Bring a large pot of water to a boil for the pasta, salt the water, and cook the pasta to just shy of al dente, reserving 1 cup cooking liquid just before draining.

　　

Step 2

Toss the scallops with the Old Bay and 1 sliced lemon, then set aside for a few minutes.

　　

Step 3

Over low heat, start to melt the butter in a small pot, then stir in the garlic and red pepper flakes and let bubble gently for 10 minutes. Finely chop the parsley and reserve.

　　

Step 4

Heat a large skillet with the EVOO over medium-high heat. Add the scallops, sliced lemon, and fennel seed and cook for 5 to 6 minutes, turning once, until the scallops become opaque and are just cooked through. Add the white wine or vermouth and the juice of the remaining lemon and transfer to a bowl.

　　

Step 5

Stir the parsley into the garlic butter.

　　

Step 6

Add the pasta, reserved cooking water, scallops, and garlic butter to a pasta bowl and toss for 1 to 2 minutes until the liquids are absorbed by the pasta. Adjust the seasoning to taste.

　　Rachael Ray's Look + Cook