Good Eggs Meal Kits
Brown Butter Scallops with Bucatini & Kale Kit
Product Details
Big ocean scallops are a treat, especially when they’re bathed in nutty brown butter. Pro tip: preheat patiently. A quick sear in a good, hot pan helps prevent overcooking.
Contains: milk,shellfish, wheat.
Note: The scallops may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place them in a bowl of cold water for about 5 minutes, then drain and pat dry
What You Get
Fresh bucatini
Pre-washed baby kale
Wild scallops (see note below)
Parsley
Lemon
What You'll Need
Salt and freshly ground pepper
Olive oil
Butter
Chile flakes (optional)
Step 1
Bring a pot of salted water to a boil. Add the bucatini and cook until al dente, about 4 minutes or according to package instructions. Drain the pasta, reserving ¼ cup of the pasta water.
Step 2
Return the pasta to the pot over low heat, and drizzle with 1 tablespoon olive oil. Add the baby kale and reserved pasta water, along with a pinch of salt, and toss to wilt. Remove from the heat.
Step 3
Meanwhile, remove the scallops from the packaging, pat dry with paper towels, and season on both sides with salt and pepper. In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. When the pan is searing hot, add the scallops and sear until browned and nearly opaque at the center, flipping once, 2 to 3 minutes per side. Transfer the scallops to a plate.
Step 4
Return the pan to the heat, add 2 tablespoons butter, along with 1 or 2 sprigs of thyme, and cook until the butter is brown and nutty, 2 minutes. Remove from the heat, add the juice of ½ lemon, and swirl to combine. Cut the remaining lemon into wedges for serving.
Step 5
Heap the pasta and kale into bowls, top with the scallops, and spoon the brown butter over. Sprinkle with chile flakes, if you want a kick, and serve warm, with the lemon wedges for squeezing.
