{"id":39839,"date":"2022-07-01T18:11:29","date_gmt":"2022-07-01T18:11:29","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=39839"},"modified":"2022-08-13T17:37:13","modified_gmt":"2022-08-13T17:37:13","slug":"campanelle-with-scallops","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2022\/07\/01\/campanelle-with-scallops\/","title":{"rendered":"Campanelle with Scallops"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 4 Servings<\/h5>\n<h5 style=\"text-align: center;\">Cook\u2019s Country<\/h5>\n<p>Bottled clam juice amplified the briny seafood flavor in this pasta.<\/p>\n<ul>\n<li><span class=\"quantity\">12<\/span><span class=\"ingredient-name\">oz (3\u00be cups) Campanelle<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp table salt, plus salt for cooking pasta<\/span><\/li>\n<li><span class=\"quantity\">1\u00bd<\/span><span class=\"ingredient-name\">lb large sea scallops, tendons removed<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp pepper<\/span><\/li>\n<li><span class=\"quantity\">5<\/span><span class=\"ingredient-name\">TBS unsalted butter, divided<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">garlic cloves, minced<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp red pepper flakes<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">(8-oz) bottle clam juice<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">oz Parmesan cheese, grated (1\u20442 cup), plus extra for serving<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup chopped fresh parsley<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS lemon juice<\/span><\/li>\n<\/ul>\n<p>You can substitute an equal weight of penne, ziti, medium shells, farfalle, or orecchiette for the Campanelle, if desired.<\/p>\n<p>Bring 4 quarts water to boil in Dutch oven. Add pasta and 1 TBS salt and cook, stirring often, until al dente. Reserve \u00bd cup cooking water, then drain pasta.<\/p>\n<p>Meanwhile, pat scallops dry with paper towels and sprinkle with salt and pepper. Heat 1 TBS butter in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of scallops and cook, without moving them, until well browned, about 1\u00bd minutes per side. Transfer to plate and tent with foil. Wipe out skillet with paper towels and repeat with 1 TBS butter and remaining scallops.<\/p>\n<p>Add 1 TBS butter to now-empty skillet. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add clam juice and cook until reduced by half, about 2 minutes. Add pasta, reserved cooking water, Parmesan, parsley, lemon juice, and remaining 2 TBS butter and toss to combine. Serve pasta with scallops, passing extra Parmesan separately.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Servings Cook\u2019s Country Bottled clam juice amplified the briny seafood flavor in this pasta. 12oz (3\u00be cups) Campanelle \u00bdtsp table salt, plus salt for cooking pasta 1\u00bdlb large sea scallops, tendons removed \u00bdtsp pepper 5TBS unsalted butter, divided 4garlic cloves, minced \u00bdtsp red pepper flakes 1(8-oz) bottle clam juice 1oz Parmesan cheese, grated (1\u20442 cup), plus extra for serving \u00bccup chopped fresh parsley 1TBS lemon juice You can substitute an equal weight of penne, ziti, medium shells, farfalle,&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2022\/07\/01\/campanelle-with-scallops\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":44110,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-39839","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2022\/07\/CampanelleScallops.jpg?fit=688%2C688&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/39839","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=39839"}],"version-history":[{"count":1,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/39839\/revisions"}],"predecessor-version":[{"id":39840,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/39839\/revisions\/39840"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/44110"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=39839"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=39839"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=39839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}