Description of this recipe
This Scallop Pasta recipe, inspired by the vibrant flavors of Italy, brings together succulent scallops, perfectly cooked pasta, and a burst of fresh, aromatic ingredients. It’s a dish that’s both elegant and comforting, perfect for a weeknight dinner or a special occasion. The combination of seared scallops, sweet cherry tomatoes, a hint of chili, and zesty lemon creates a symphony of flavors that will tantalize your taste buds.
Why you will love this recipe
You’ll absolutely adore this Scallop Pasta because it’s:
- Quick and easy: From start to finish, this dish comes together in under 30 minutes.
- Bursting with flavor: The combination of fresh ingredients creates a vibrant and unforgettable taste.
- Impressive yet approachable: It’s sophisticated enough to impress guests, but simple enough for even novice cooks to master.
- Versatile: Feel free to customize the recipe with your favorite pasta shape or add other vegetables.
- Healthy and delicious: Scallops are a lean protein source, and the dish is packed with vitamins and antioxidants.
Ingredients:
- 300 grams Fettuccelle (10.5oz), or Spaghetti or Fettuccine Pasta
- Fresh chilli, or Dry chilli (to taste)
- 12 Scallops, approx 6 per person
- 2 Garlic cloves
- 250g Cherry tomatoes
- 1 Lemon
- Fresh parsley, chopped
- Extra virgin olive oil (EVOO)
- Salt & Pepper to taste
- Rock Salt
Preparation:
Step 1: Prepare the Garlic and Tomatoes. Place your garlic cloves (skin on) on the chopping board and using the flat side of the knife, squash the garlic down starting at one end and pressing the knife flat on top. Repeat for the second clove. This method releases the garlic’s flavor beautifully into the olive oil. Chop the cherry tomatoes in half and the fresh chilli into very small pieces (if using fresh). If using dry chilli flakes, have them ready to go.
Step 2: Boil the Pasta Water. Add 5L water into the large pot and place on the stove to boil. Once boiling, add a generous pinch of rock salt. This seasons the pasta from the inside out and is crucial for a flavorful dish.
Step 3: Infuse the Oil with Garlic and Chilli. Place the fry pan on the stove at a medium heat and add extra virgin olive oil – be generous, approx. 4 tablespoons. Add the garlic cloves to the pan and let them infuse in the oil – this is the start of the scallop pasta that will make the flavour just right! Next add the chilli (fresh or flakes) and let these flavours combine – drop the temp to a low heat if necessary so they don’t burn. The oil should become fragrant and infused with the garlic and chilli aromas.
Step 4: Sear the Scallops. Once the chilli has begun to wrinkle and turn golden (or the chilli flakes have infused their flavor), remove the garlic and add the scallops to the pan, searing one side at a time for no longer then 2 minutes. Ensure the pan is hot enough to get a good sear, but not so hot that the scallops burn. A golden-brown crust is what you’re aiming for. Add the cherry tomatoes and turn the scallops over to cook the other side.
Step 5: Create the Tomato Sauce. Leave to simmer for just over 1 minute then squash down the cherry tomatoes, helping the juice to come out. Leave to simmer for a few minutes making sure the scallops turn golden brown – remove your favourites to be used as garnish when serving. This prevents them from overcooking and keeps them tender. Let the tomatoes cook for a few more minutes until they stop releasing juice (no longer than 5 minutes!). The cherry tomatoes should have created a creamy sauce at this point and the aroma in your kitchen will definitely be inviting! Remove your pan from the stove and leave on the side.
Step 6: Cook the Pasta. Your pasta water should be boiling by now! When it does, rock salt and let dissolve before adding your chosen pasta. Cook pasta according to packet instructions and press the pasta inside if it is too long! Aim for al dente – slightly firm to the bite. This ensures the pasta holds its shape and texture when combined with the sauce.
Step 7: Combine Pasta and Sauce. Collect water from the large pot using a mug then strain your pasta. Add the pasta to your pan before also combining the pasta water and stirring it through to create a creamy sauce, turning the stove on to a very low heat to help evaporate some of the water. The pasta water is crucial for creating a creamy emulsion that binds the pasta and sauce together.
Step 8: Finish with Lemon, Parsley, and Seasoning. At this point, add a generous amount of lemon zest, parsley and mix through before finally adding a touch of salt and pepper. The lemon zest brightens the flavors and the parsley adds a fresh, herbaceous note.
Step 9: Toss and Serve. If you can, toss the pan as this will allow all of the flavours to really combine perfectly! E ora si mangia, Vincenzo’s Plate….Enjoy! Serve immediately, garnished with the reserved seared scallops.
COOKING Rating:
Easy
Serving Suggestions:
- Serve with a side of crusty bread to soak up the delicious sauce.
- A simple green salad complements the richness of the pasta.
- Pair with a crisp white wine, such as a Pinot Grigio or Sauvignon Blanc.
- Sprinkle with extra parmesan cheese, if desired.
Tips:
- Use fresh, high-quality scallops for the best flavor.
- Don’t overcook the scallops, as they can become rubbery.
- Adjust the amount of chilli to your preference.
- Reserve some pasta water to add to the sauce if it becomes too thick.
- Zest the lemon before juicing it for maximum flavor.
- For an extra layer of richness, add a knob of butter to the sauce at the end.
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Nutritional Information:
(Approximate values per serving)
Calories: 450
Protein: 30g
Sodium: 600mg
Conclusion
This Scallop Pasta recipe is a delightful culinary experience that’s surprisingly simple to create. With its harmonious blend of flavors and textures, it’s a dish that’s sure to impress your family and friends. So, gather your ingredients, follow the steps, and prepare to be transported to the sun-kissed shores of Italy with every delicious bite! This recipe is more than just a meal; it’s an invitation to savor the simple pleasures of life and to share the joy of good food with those you love. Whether you’re a seasoned cook or just starting out, this Scallop Pasta is a recipe you’ll want to make again and again. Its vibrant flavors, easy preparation, and versatility make it a true winner.
Questions and Answers about this recipe:
Q1: Can I use frozen scallops for this recipe?
A: While fresh scallops are always preferable for the best flavor and texture, you can use frozen scallops if necessary. Be sure to thaw them completely before cooking and pat them dry with paper towels to remove any excess moisture.
Q2: What other vegetables can I add to this dish?
A: Feel free to add other vegetables to your Scallop Pasta. Some great options include asparagus, zucchini, bell peppers, or spinach. Simply sauté them along with the cherry tomatoes.
Q3: Can I make this recipe gluten-free?
A: Yes, you can easily make this recipe gluten-free by using gluten-free pasta. There are many high-quality gluten-free pasta options available in most supermarkets.
Q4: How can I make the sauce creamier?
A: For an even creamier sauce, you can add a splash of heavy cream or a dollop of mascarpone cheese at the end of cooking. Stir it in gently until it’s fully incorporated.
Q5: Can I prepare this dish ahead of time?
A: While it’s best to serve this dish immediately, you can prepare the sauce ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to serve, simply cook the pasta and combine it with the sauce. Sear the scallops just before serving to ensure they’re perfectly cooked.
