Bay Scallop and Trumpetti Pasta with Garlic Butter and Dill
31 Oct 2025
Chef
Ingredients
FOR THE GARLIC BUTTER
Garlic: 85 g (germ removed)
Butter: 300 g (room temperature)
Salt: 8 g
FOR THE SEASONED WINE
White wine: 600 g
Salt: 30 g
FOR THE PASTA
Dried trumpetti pasta: 100 g
FOR THE SCALLOPS
Extra virgin olive oil: as needed
Salt: as needed
Bay scallops: 120 g (cleaned and dried)
FOR FINISHING
Seasoned wine: 2 oz
Garlic butter: 30 g
Unsalted butter: 20 g (softened)
Pasta water: 1 oz
FOR GARNISH
Aleppo pepper: to taste
Black pepper: to taste
Dill pluches: 12
A refined yet comforting pasta from Jean-Georges Vongerichten featuring sweet bay scallops, a garlicky butter emulsion, and a bright finish of white wine, chili, and fresh dill.
How to make Bay Scallop and Trumpetti Pasta
01.
Make the Garlic Butter
- Combine garlic, butter, and salt in a food processor.
- Process until the garlic is finely minced and evenly incorporated, about 2 to 3 minutes.
02.
Make the Seasoned Wine
- Combine white wine and salt in a blender and blend until the salt dissolves.
- Set aside.
03.
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the trumpetti pasta until al dente, about 7 to 9 minutes.
- Reserve 1 oz pasta water.
04.
Sear the Scallops
- Spread scallops on a towel-lined tray and season lightly with salt.
- Heat a 25 cm sauté pan with a little olive oil until smoking.
- Add scallops and cook over high heat until deeply caramelized on the bottom side only.
05.
Finish the Sauce
- Remove the pan from heat.
- Add garlic butter and stir vigorously until the garlic turns golden brown—it cooks very quickly.
- Add the seasoned wine, return the pan to the heat, and reduce by about 60 percent.
- Remove from heat.
06.
Combine Pasta and Sauce
- Add cooked pasta, reserved pasta water, and soft butter to the pan.
- Toss over medium heat until the sauce emulsifies and coats the pasta loosely.
- Adjust salt to taste.
07.
Plate and Garnish
- Transfer pasta to a warm entrée bowl.
- Sprinkle with Aleppo pepper and black pepper, and scatter dill pluches on top.
- Serve immediately.
