Citrus Butter Scallops With Tiny Pasta
Ingredients
- 12 oz. small pasta (such as ditalini)
- Kosher salt
- 12 sea scallops (about 1 lb.), patted dry
- 3 Tbsp. extra-virgin olive oil
- 8 Tbsp. (1 stick) unsalted butter, divided
- 1 lemon, thinly sliced, seeds removed
- ¼ tsp. crushed red pepper flakes, plus more for serving
- Freshly ground pepper
- 3 Tbsp. fresh lemon juice
- 1 Tbsp. fish sauce
- ½ large head of fennel, fronds reserved for serving, cored, shaved with a mandoline or thinly sliced
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