Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Prepare the seafood and late-summer vegetables:

   • Pat 12 ounces thawed sea scallops very dry, remove any side muscles, and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
   • Cut 12 ounces zucchini into thin half-moons.
   • Core and dice 8 ounces Roma tomato.
   • Finely chop 2 ounces shallot.
   • Mince 2 garlic cloves.

   Keep each prepared ingredient separate.

2. 2.

   Heat 1 teaspoon extra-virgin olive oil in a large skillet over medium heat. Add 1/4 cup panko breadcrumbs and cook, stirring, for 2 to 3 minutes until golden. Stir in 1 teaspoon lemon zest, 2 tablespoons finely chopped parsley, and 1/8 teaspoon crushed red pepper flakes; transfer the lemon pangrattato to a bowl.

3. 3.

   Bring 3 quarts water and 1 tablespoon kosher salt to a boil. Add 6 ounces bucatini and cook until just al dente according to the package timing. Reserve 1 cup pasta water, then drain the bucatini.

4. 4.

   While the pasta cooks, heat 1 tablespoon extra-virgin olive oil in the skillet over medium-high heat. Add the prepared zucchini with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper; sauté for 4 minutes until browned but still firm. Add the prepared shallot and cook for 2 minutes, then add the prepared garlic and cook for 30 seconds. Stir in the prepared tomato, 1 tablespoon drained capers, and 1/3 cup dry white wine; simmer for 3 minutes to form the vegetable sauce, then transfer it to a bowl.

5. 5.

   Wipe the skillet dry and heat 2 teaspoons extra-virgin olive oil over high heat until shimmering. Arrange the prepared scallops in one layer and sear without moving for about 90 seconds. Turn, add 1 tablespoon unsalted butter, and baste for 1 to 2 minutes, pulling the scallops at 125°F. Transfer them to a plate and rest for 2 minutes.

6. 6.

   Return the vegetable sauce to the skillet over medium heat. Add the drained bucatini, 1/3 cup reserved pasta water, and 2 tablespoons lemon juice. Toss for 1 to 2 minutes until the sauce turns glossy and coats the pasta; use finishing salt only if needed.

7. 7.

   Twirl the zucchini-tomato bucatini into two shallow bowls, arrange the rested scallops on top, and finish with the lemon pangrattato.

Want more detail? See the temperature guide.