Seared Scallops & Cascatelli Pasta

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel 2 cloves of garlic. Using a zester or the small side of a box grater, finely grate 1 clove into a paste. Roughly chop the remaining clove. Halve, peel, and small dice the onion. Cut off and discard any stems from the fennel, then halve, core, and small dice the bulb. Place the tomatoes in a bowl; gently break apart with your hands. Combine the saffron and raisins in a bowl. Add the verjus and 1/4 cup of warm water; stir to combine. Set aside to rehydrate.

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and garlic paste; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until toasted. Transfer to a bowl. Wipe out the pan.

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 13 to 15 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, diced onion, and diced fennel; season with salt and pepper. Loosely cover the pan with foil. Cook, stirring occasionally, 5 to 6 minutes, or until softened. Reserving the bowl, add the crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until thickened. Transfer to the reserved bowl. Rinse and wipe out the pan.

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 3 to 4 minutes, or until browned. Flip and cook 30 seconds to 1 minute, or until lightly browned and cooked through. Turn off the heat.

To the pot of cooked pasta, add the sauce, butter, rehydrated saffron and raisins (including the liquid), arugula, crème fraîche, worcestershire sauce, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the arugula is slightly wilted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Serve the finished pasta topped with the cooked scallops and garlic breadcrumbs. Enjoy!