Bay Scallop and Trumpetti Pasta with Garlic Butter and Dill

Name: Bay Scallop and Trumpetti Pasta with Garlic Butter and Dill
Prep time: 1200 s
Cook time: 900 s
Total time: 2100 s
Yield: 1
Cuisine: French
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

31 Oct 2025

Jean-Georges Vongerichten

Chef

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Difficulty

Medium

Total Time

35MIN

Cuisine

French

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.

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Jean-Georges Vongerichten

31 Oct 2025

New York

Chef Enthusiast

Home Cooking

The Chef

French-born chef Jean-Georges Vongerichten has shaped modern dining through his global restaurant empire, refined French-Asian style, and flagship New York venues, including JoJo, ABC Kitchen, and the Tin Building.

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