Seared Dayboat Scallops and Cacio e Pepe Pasta
by Chef Daniel Mondok at Raven & Rose in Portland, Oregon
Ingredients – Serves 4
2 pounds Dayboat sea scallops (Dayboats are dry-packed, never frozen or dosed with preservatives)
1 teaspoon Canola oil
2 tablespoon butter
1 clove garlic
1 teaspoon olive oil
½ pound cooked spaghetti, pasta water reserved
2 tablespoon grated parmesan cheese
Pinch of salt and paper
Pinch of fresh thyme
Place a heavy bottom sauté pan on the stove and set to high heat. When you see smoke rising from the pan add a teaspoon of canola oil (the increased smoke is okay). Add seasoned scallops to the pan and when the sides start to brown add garlic, 1 tablespoon butter and the thyme. Turn the scallops over and baste with the melted butter. Cook for an additional minute before pulling from the pan. Place the scallops on a paper towel to rest for 30 seconds.
For the Cacio e Pepe: in a hot sauté pan, add the olive oil, pinch of salt, and a liberal pinch of fresh ground black pepper. Add cooked pasta, and some of the pasta water, (it’s important for the water because of the starch from the pasta). Mix in 1 tablespoon butter and grated Parmesan cheese. Using a fork, whisk all ingredients together until rich and creamy.
Arrange scallops in the center of a warm plate and place the freshly cooked pasta on top. Serve immediately with your favorite glass of Oregon Chardonnay.