Ttukdak Hyung's Scallop Cream Pasta

Name: Ttukdak Hyung's Scallop Cream Pasta
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 6-8 sea scallops; 6 shrimp; spaghetti for 2 servings; 1.5 cups heavy cream; 3 tbsp white wine; 1 tbsp butter; 5 cloves garlic; Parmigiano-Reggiano cheese, to taste; crushed red pepper, to taste; some scallions; vegetable oil, as needed; salt, to taste; pepper, to taste

A rich cream pasta with golden-seared scallops and plump shrimp, infused with white wine and cheesy flavor.

20 min Difficulty Easy Noodles & bunsik

Main ingredients

scallopsshrimpheavy creamspaghetti

Ingredients needed 2 servings

6-8 sea scallops

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scallops shrimp heavy cream spaghetti

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6 shrimp

spaghetti for 2 servings

1.5 cups heavy cream

3 tbsp white wine

1 tbsp butter

5 cloves garlic

Parmigiano-Reggiano cheese, to taste

crushed red pepper, to taste

some scallions

vegetable oil, as needed

salt, to taste

pepper, to taste

Recipe

Cook the spaghetti in boiling salted water until al dente, then drain.
Heat oil in a pan, lightly season scallops with salt and pepper, and sear both sides until golden brown. Set aside.
In the same pan, melt the butter and sauté sliced garlic and cleaned shrimp until fragrant and golden.
When the shrimp turn pink, add white wine to remove any fishy smell, then pour in the heavy cream and bring to a simmer.
Grate plenty of Parmigiano-Reggiano into the sauce, then season with salt, pepper, and crushed red pepper for spiciness.
Once the sauce boils, add the cooked spaghetti and stir over medium heat until the sauce coats the noodles evenly.
Finally, add the reserved seared scallops and chopped scallions, gently toss once more, and plate beautifully.

Heat oil in a pan, sear scallops golden and set aside. In the same pan, sauté butter, garlic, and shrimp.
Pour in white wine and heavy cream, then add cheese, salt, pepper, and crushed red pepper to make a smooth cream sauce.
Add cooked pasta to the sauce and simmer, then mix in the seared scallops and scallions to finish.

Cooking tips

Scallops become tough if cooked too long, so sear quickly over high heat just until colored and set aside.
If you don't have white wine, use an equal amount of rice wine (cheongju) to keep the sauce clean and remove odors.
If you're sensitive to richness, add extra crushed red pepper or a small chopped Cheongyang chili at the end for a spicy finish.

Recommended for

When you need an elegant Western dish to elevate the mood for an anniversary with your partner or a home party.
Those who prefer pasta where the savory depth of seafood and a rich, heavy cream sauce harmonize perfectly.

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