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Vernal Greens Pasta With Seared Scallops

By Food52
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Food52
Related tags
main-dish valentines day dinner
Nutrition per serving    (USDA % daily values)
CAL
820
FAT
89%
CHOL
36%
SOD
10%
Uploaded by: Food52

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Ingredients for 4 servings

12 to 16 "dry" scallops* (about 1 pound, with 3 to 4 per person depending on size)

1 large fennel bulb

2 1/2 tablespoons chopped fennel fronds

Stems from one fennel bulb, set aside

1 large yellow onion

1 bunch fava greens (or substutite pea shoots, arugula, mizuna, or spinach)

5 cups water

Kosher salt

3 to 4 anchovy fillets

2 1/2 tablespoons extra-virgin olive oil, divided

3 medium cloves garlic, minced and divided

Zest of 1 large lime, 1 1/2 tablespoons lime juice reserved

1/2 teaspoon freshly ground black pepper, plus additional for serving

6 tablespoons unsalted butter, divided

1 pound casarecce pasta (or substitute campanelle, gemelli, or penne)

3/4 cups Sauvignon Blanc (or other dry white wine)

1 teaspoon aleppo pepper (or 1/2 teaspoon California crushed red pepper)

lime wedges (optional)

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