Buck's seafood pasta

:You won't find a better recipe than this - it's simply amazing.


  • 454 g (1 lb) scallops, fresh or thawed
  • 340 g (340 g) good quality pasta 
  • 3 tablespoons of extra virgin olive oil
  • 8 large raw shrimps or 12 medium-sized shrimps, fresh or frozen (and defrosted), peeled and gutted
  • 3 or 4 cloves of garlic, minced
  • chopped flat-leaf Italian parsley
  • 1 tablespoon Bald Buck seasoning 
  • 57 g to 85 g (57 to 85 g) good quality butter
  • 1/3 cup (80 ml) dry white wine (stock or seafood stock may be substituted if desired)


    Soak scallops for 10 minutes with (1 tablespoon Bald buck seasoning 16 ounces water).

    Remove them after 10 minutes and place them on a rack to dry. 

    Next, bring a large pot of well-salted water to a boil for the pasta. Once the pasta goes in, set a timer for 7 minutes before the pasta is ready. 

    Make sure the scallops are dry. If they are not, pat them dry with a paper towel. When the timer goes off, place a large cast iron skillet over high heat and add the extra virgin olive oil. 

    When the pan and oil are nice and hot, add the scallops and brown them for 1 1/2 minutes before adding the shrimp, garlic and parsley.

    Cook for another 2 minutes, then turn the scallops and shrimp and cook for 1 minute and a half more. Next, add the wine, scraping the bottom of the pan; lower the heat to keep it hot, add the butter and stir to melt.

    Drain the pasta, which should be ready, but reserve a cup or so of pasta water. You will only need this pasta water if you want to add some after mixing everything together. Add the pasta directly to the seafood sauce in the pan.

    Stir gently to incorporate all the ingredients. Add some of the reserved pasta water, if desired, and top with a squeeze of lemon in the skillet.


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