Chloe Cale
Region: US
Saturday 01 August 2026 13:30:00 GMT
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Janelle | The Culinary Studio :
A restaurant would charge $40+ and wouldn't even give you enough scallops 🙄. This looks incredible
2026-08-01 17:47:56
139
SitkaSeafoodMarket :
100% in agreement with the comments 🙂↕️just need a plate for us too 😂
2026-08-03 14:22:33
7
d.n.djay :
posted a day ago? wow. meant to be! just got a 10 dollar bag of baby scallops. making tonight!
2026-08-02 15:25:48
11
beyondthetruck__ :
This looks absolutely divine!!!
2026-08-03 00:42:15
5
Natalia | UGC :
You cooked 🧑🍳
2026-08-03 01:57:03
1
Aana.aa :
Yum going to try this with shrimp !!
2026-08-06 01:28:03
1
Olivia Melton🫧🖤 :
Sissss, you did your big one🤤🤤
2026-08-03 11:02:59
1
Lexie in Charlotte :
Need it
2026-08-01 18:46:35
1
Hannah | Travel + F&B :
I don’t like scallops and you made this sound / look so good
2026-08-02 03:19:09
1
bless 𖣂 :
yes immediately
2026-08-03 06:46:01
1
Nyia :
Ooo do you have the measurements?
2026-08-02 21:25:34
0
Audrey :
I need this
2026-08-01 20:27:18
0
wheelers65 :
Perfection, cooked
2026-08-01 21:18:27
0
BeansDeans :
Creamed WHAT sauce
2026-08-03 00:16:06
1
simmer_and_sound :
Yum!
2026-08-01 17:10:17
0
Matthew | CLT :
so when are you opening a restaurant?
2026-08-01 14:00:35
4
sar_schultz :
This sounds like my new fav dish
2026-08-02 06:24:12
3
Chloe Cale :
Guys I freestyled the recipe for the video but this should get you there!! Ingredients 5-6 oz spaghetti or linguini 3 tbsp butter, browned ahead of time 2-3 tbsp cold butter 1 small shallot, finely diced 3–4 cloves garlic, minced ¼ cup dry white wine Splash of heavy cream Zest of 1 lemon Juice of a lemon, to taste (for adding in the final step) ½ cup finely grated Parmigiano Reggiano 1–2 ladles reserved pasta water (plus more as needed) Pinch of red pepper flakes Kosher salt & freshly cracked black pepper Garlic & onion powder Optional garnishes: basil (recommend) toasted brown butter lemon bread crumbs Instructions: 1. Brown the butter until golden and nutty, then set aside to cool while you prepare the rest of the dish. 2. Cook the pasta just shy of al dente, reserving at least 1 cup of the pasta water. 3. In the same pan used to sear the scallops, cook the shallot over medium to medium-low heat until softened and translucent. Add the garlic and cook for about 30 seconds, until fragrant. 4. Deglaze with the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes, until slightly reduced, and turn down the stove temperature to low/medium low. 5. Whisk in the cold butter until melted and the sauce is glossy. Stir in a splash of heavy cream. 6. Add a few spoonfuls of the browned butter, the lemon zest, Parmesan, and red pepper flakes. I also added some garlic & onion powder here for an extra punch, but it's not strictly necessary. Stir until incorporated. 7. Add a ladle of the reserved pasta water and whisk until the sauce is smooth and emulsified. 8. If the sauce still looks a little thin or isn’t as glossy as you’d like, whisk in one more pat of cold butter until fully incorporated. You can also add more cream here if desired. 9. Add the cooked pasta and toss until every strand is coated. Add a squeeze of fresh lemon juice to taste (I like to do this at the end to help keep the sauce silky.) Add more reserved pasta water as needed to reach your desired consistency. 10. Divide the pasta between plates and top with your seared scallops.
2026-08-03 15:20:56
0
musickitten :
I’m about to get some scallops!! Yum!!
2026-08-03 01:21:20
0
Nat :
Yum
2026-08-02 00:40:42
0
Brooke :
Yummm!!
2026-08-01 23:40:59
0
T A R Y N 🖤 CLT, NC :
Omg yum
2026-08-01 20:19:03
1
Angela :
Holy fuk
2026-08-03 02:04:40
1
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