Scallop and Fennel Pasta in Lime Butter Sauce

January 22, 2011
0 Ratings
  • Serves 4
Author Notes

One of my favorite summer recipes is Grilled Scallops with Lime Butter from a book called The Cook's Encyclopedia of Barbeques, Grills, and Outdoor Eating. It combines grilled fennel and scallops with a really nice lime butter sauce. The combination is heavenly (though I admit bias as I love, love, love scallops and fennel.) This is my indoor variation on the recipe, with sautéed shallots and fennel in a butter & lime sauce mixed with spaghetti and topped with seared scallops. The fennel & spaghetti cook in about the same amount of time, and the prep can be completed in about the time it takes to bring the pasta water to a boil, so this can be made in 35 to 40 minutes start to finish. —hardlikearmour

What You'll Need
  • 1 pound dry-packed scallops
  • 1 pound dried spaghetti
  • salt
  • 1 large fennel bulb, quartered & cored, then sliced lenghthwise into thin wedges
  • 2 medium shallots, diced (about 1/3-1/2 cup)
  • 8 tablespoons unsalted butter, divided
  • freshly ground black pepper
  • 2 medium to large limes, one zested and juiced, and one cut into wedges
  • 1 & 1/2 teaspoons dijon mustard
  • 2-3 teaspoons minced fennel fronds
  • 1/4 cup coarsely chopped flat-leaf parsley
  1. Pat scallops dry with paper towels, then place on plate and refrigerate uncovered.
  2. Bring 4 quarts of water to a rolling boil then add 1 T salt and the spaghetti. Cook as directed on the package to al dente. Reserve 1/2 cup of pasta water, then drain pasta. Once drained return to cooking pot and keep covered.
  3. While pasta is cooking, heat a 12-inch sauté pan over medium heat. Add 6 T butter, and once melted and no longer foaming add the shallot, fennel, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Cook stirring occasionally until shallots have browned, and fennel is tender, about 10 minutes. Adjust heat as needed to prevent over-browning of the shallots and butter solids. Add the lime juice, lime zest, dijon, fennel fronds, parsley, and 1/4 cup of reserved pasta water. Stir to combine, then transfer to pot with cooked pasta. Stir to combine, adding additional pasta water if needed. Taste and adjust seasoning. Set aside and keep pot covered.
  4. Wipe out sauté pan with paper towels, and reheat on medium-high. Remove scallops from fridge, and season with salt and pepper on both sides. Melt remaining 2 T of butter in pan, and once starting to brown arrange scallops in pan one flat side down. Cook 1 & 1/2 to 2 minutes, until golden brown on the first side then using tongs flip over. Adjust heat if needed to prevent butter from burning. Cook second side 1 to 2 minutes, until golden brown. Central 1/4 to 1/3 of scallop should be translucent, as it will continue to cook. Remove scallops to plate and cover to keep warm. (NB: if the scallops are going to be crowded do this part in 2 phases, using 1 T butter for each phase. The scallops I used were about 16 to the pound, and fit nicely in my 12-inch pan.)
  5. Divide spaghetti between 4 plates, then top with scallops. Serve with lime wedges.

See what other Food52ers are saying.

  • Cheryl
  • fiveandspice
  • Fairmount_market
  • Plum Pie
    Plum Pie
  • dymnyno
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.

12 Reviews

Cheryl May 8, 2017
Loved this! I never would have thought of lime, but it was perfect! Cooking the shallots and fennel, I used 5 T olive oil and a pat of butter. To cook the scallops, I used 1 T butter and 1 T olive oil. Before cooking the scallops, I also sprinkled with just a bit of cayenne on both sides. I used 3/4 lb spaghetti and that was plenty. Next time, I may use more shallots and fennel. This was both refreshing and filling. Thank you!
fiveandspice March 19, 2013
Whoa! How did I not notice this when you first posted it?! This looks fabulous HLA!
hardlikearmour March 19, 2013
Thanks, 5&S! It must've flown in under the radar. I'll admit it's tasty, and makes a pretty fancy/special weeknight supper. (In my mind anything with scallops is fancy and special!)
Fairmount_market March 19, 2013
I'm so glad to see this. It sounds delicious and I can't wait to try it.
hardlikearmour March 19, 2013
Thank you, F_m! If you like scallops, fennel, and lime I think you'll like it.
Plum P. January 24, 2011
This looks delicious! I absolutely love lemon pasta and have never tried it with lime. I bet the lime, mustard, and fennel is delicious. I can't wait to try it!
hardlikearmour January 24, 2011
Thanks! Your Greek Style Baked Shrimp and Creamy Orzo sounds awesome.
dymnyno January 22, 2011
OH! you really do love scallops and fennel. We must be on the same track...I made mine for dinner last night and just got around to posting it . I hadn't seen yours until you commented on my recipe. Sounds delicious. I love lime butter.
hardlikearmour January 22, 2011
I made mine for dinner last night, too! We're like twins :)
lastnightsdinner January 22, 2011
One of my favorite things about this site is how people can start with very similar ingredients and come up with such different dishes - it's cooking synchronicity!
Lizthechef January 22, 2011
I have been slow to appreciate fennel but am warming to it - time to pair it with scallops, just about my favorite seafood. Thanks for another terrific recipe - thumbs up!
hardlikearmour January 22, 2011
Thanks, Liz. I'm glad you're warming up to fennel. I love it cooked or raw. Scallops are my absolute favorite seafood. I honestly can't understand how some people don't like them, to me they are heaven!