• 8 oz spaghetti
• 2 tbsp butter
• 1/2 cup freshly grated pecorino/parmesan plus more for garnish
• 1/2 tsp cracked black pepper
• 1 lb seared Patagonia scallops from Clearwater Seafoods ( directions below)

Fill a large pot with 6L of water and 1 tbsp. of salt and bring to a boil over high heat. Add the spaghetti to the pao and return to a boil, cook, stirring occasionally, until al dente, 6 to 8 minutes. Reserve 1/2 cup of pasta water before draining pasta.

Warm a skillet over low heat, add the pasta, pasta water and butter and toss together until butter starts to melt.

Add grated cheese and black pepper and continue to toss together until cheese melts and a creamy sauce forms.

Top with seared Clearwater Patagonia scallops more grated cheese and serve.

Searing scallops

• 1 lb Clearwater Patagonia Scallops
• 2 tbsp olive oil
• 1/4 tsp sea salt to finish

Place your scallops on a paper towel to remove moisture. This will prevent the scallop from boiling in its own juice, for maximum tenderness remove the bit on the side of the scallop.

Sear scallops in a hot skillet with olive oil, for about one to two minutes on each side until the scallop starts to split on the edges and browns. Larger scallops may require more cooking time. It is important to let the scallop sear and not constantly play with it.

Scallops should not be cooked until the last minute to avoid them becoming tough.