Saturday, March 31, 2012

Scallop Sauce with Olive Oil, Garlic, and Hot Pepper

This is a quick and easy pasta dish that's elegant enough to be a restaurant meal. If you use very tiny scallops, you don't need to cut them up.

Scallop Sauce with Olive Oil, Garlic, and Hot Pepper (from Essentials of Classic Italian Cooking)

450g fresh bay or deep sea scallops
1/2 cup extra virgin olive oil
1 tbsp garlic chopped very fine
2 tbsp chopped parsley
chopped red chili pepper, to taste
450g spaghetti pasta
1/2 cup dry bread crumbs, lightly toasted

1. Wash scallops in cold water, pat dry, and cut into pieces 3/8" thick.
2. Put olive oil and garlic in saucepan, turn heat to medium, and cook stirring until garlic is light gold.
3. Add parsley and hot pepper and stir.
4. Add scallops and pinches of salt.
5. Turn heat up to high and cook for 1.5 minutes, stirring, until scallops lose their shine and turn flat white.
6. Toss with cooked drained spaghetti, add bread crumbs, toss again, and serve.

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