Butter-Me-Up Bucatini with Scallops

Preparation

1. Step 1

   Bring a large pot of water to a boil for the pasta, salt the water, and cook the pasta to just shy of al dente, reserving 1 cup cooking liquid just before draining.

   Step 2

   Toss the scallops with the Old Bay and 1 sliced lemon, then set aside for a few minutes.

   Step 3

   Over low heat, start to melt the butter in a small pot, then stir in the garlic and red pepper flakes and let bubble gently for 10 minutes. Finely chop the parsley and reserve.

   Step 4

   Heat a large skillet with the EVOO over medium-high heat. Add the scallops, sliced lemon, and fennel seed and cook for 5 to 6 minutes, turning once, until the scallops become opaque and are just cooked through. Add the white wine or vermouth and the juice of the remaining lemon and transfer to a bowl.

   Step 5

   Stir the parsley into the garlic butter.

   Step 6

   Add the pasta, reserved cooking water, scallops, and garlic butter to a pasta bowl and toss for 1 to 2 minutes until the liquids are absorbed by the pasta. Adjust the seasoning to taste.