Butter-Me-Up Bucatini with Scallops

• Salt
• 1 pound bucatini pasta
• 1 1/2 pounds large sea scallops, muscle removed, patted dry or shrimp, peeled and deveined
• 1 tablespoon Old Bay seafood seasoning
• 2 lemons
• 8 tablespoons (1 stick) butter
• 6 garlic cloves, finely chopped
• 1 teaspoon crushed red pepper flakes
• 1 cup loosely packed fresh flat-leaf parsley leaves
• 2 tablespoons EVOO (extra-virgin olive oil)
• 1 teaspoon fennel seed
• 1/2 cup white wine or white vermouth

1. Bring a large pot of water to a boil for the pasta, salt the water, and cook the pasta to just shy of al dente, reserving 1 cup cooking liquid just before draining.
2. Toss the scallops with the Old Bay and 1 sliced lemon, then set aside for a few minutes.
3. Over low heat, start to melt the butter in a small pot, then stir in the garlic and red pepper flakes and let bubble gently for 10 minutes.
4. Finely chop the parsley and reserve.
5. Heat a large skillet with the EVOO over medium-high heat.
6. Add the scallops, sliced lemon, and fennel seed and cook for 5 to 6 minutes, turning once, until the scallops become opaque and are just cooked through.
7. Add the white wine or vermouth and the juice of the remaining lemon and transfer to a bowl.
8. Stir the parsley into the garlic butter.
9. Add the pasta, reserved cooking water, scallops, and garlic butter to a pasta bowl and toss for 1 to 2 minutes until the liquids are absorbed by the pasta.
10. Adjust the seasoning to taste.

salt, bucatini pasta, shrimp, bay seafood seasoning, lemons, butter, garlic, red pepper, parsley, evoo, fennel seed, white wine

Taken from www.epicurious.com/recipes/food/views/butter-me-up-bucatini-with-scallops-377410 (may not work)