Creamy Scallop Pappardelle

Name: Creamy Scallop Pappardelle
Ingredients: 5 quarts water; 4 tablespoons plus 1 teaspoon salt, divided; 1 package (16 oz) pappardelle pasta; 1 lb sea scallops, rinsed; 1½ teaspoons freshly ground black pepper, divided; ½ tablespoon all-purpose flour; 4 tablespoons butter, divided; 1 tablespoon olive oil, plus more for the pasta; 1 tablespoon olive oil, plus more for the pasta; 6 cloves garlic, minced; 2 cups heavy cream; 3 cups lightly packed baby spinach; 3 teaspoons CajunSpice (substitution); 1 teaspoon WhiteSpice (substitution); Grated Parmesan for serving

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Tastemaker

By Scot Louie

Published 2024

About

This recipe was featured in my very first viral video, racking up one million views in less than a week. So, in deciding which dinner recipes to share in this cookbook, she had to make the cut! A good pasta always stays in my meal rotation. This pasta is wonderfully creamy, without feeling too heavy.

Ingredients

5 quarts water
4 tablespoons plus 1 teaspoon salt<

Dinner
Fish course
Pasta
Pescatarian

Method

In a large pot over medium-high heat, bring the water to a boil and add 4 tablespoons of salt. Add the pasta and cook until al dente, 6–8 minutes. Drain, coat with oil to prevent sticking, and set aside.

Rinse the scallops under tepid water. Lay them on a cutting board lined with paper towels. Using additional paper towels, pat the scallops dry.

Season the scallops with ½ teaspo