Pasta With Sea Scallops & Tomatoes
Posted: Sunday, March 01, 2009
by Peter Alfieri
Buon Appetito Providence
Ahh yes sea scallops, it's funny how people always question the size of scallops. People commonly ask "Are those the BIG ones??" And when I reply "YES," it's always followed by a moan of satisfaction like "Mmmmm!" I find a similar conundrum when it comes to bowling, people refer the balls as big or little instead of 10-pin or candle pin; I remember calling a bowling alley a few years back and asking the gentleman working there if he had the big balls, I won't repeat his answer.
Well, back to the task at hand, sea scallops!! Yes, these are the larger, more tender, and typically juicier variety. Whoever told you bigger isn't always better, quite frankly lied. It's a good thing scallops can't hear or see, otherwise I might receive hate-mail from the bay (smaller variety) scallops. If you like scallops this dish will certainly impress you with it's BIG taste. This recipe serves 6 people, or 4 if they are scallop lovers. Give this recipe a try, I doubt you'll be disappointed! Buon Appetito!
Difficulty (Scale from 1-10): 7
Serves: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients for Scallops
1 pound of spaghetti
3 tablespoons of olive oil
3 cloves of garlic - minced
1.5 pounds of sea scallops - horizontally cut in half
1/4 cup of basil - roughly chopped
salt - to taste
black pepper - to taste
Ingredients for Sauce
2 tablespoons of olive oil
2 shallots - chopped
2 cloves of garlic - crushed
1/2 teaspoon of salt
2 cans (14 oz) diced tomatoes in sauce
Preparation of sauce
In a large skillet over medium heat add olive oil, shallots, garlic, and salt. Cook 5-7 minutes or until shallots are translucent, stirring occasionally. Add tomatoes to skillet, bring to a boil, then simmer for 15 minutes, stirring occasionally. Remove from heat and put aside.
Cook pasta in salted boiling water until al dente.
Preparation of scallops
While pasta is cooking, in another skillet over medium heat add 2 tablespoons of olive oil and garlic, cook until garlic is light brown. Immediately add scallops and 1/2 teaspoon of salt turning until scallops are completely cooked (about 3-5 minutes).
Add scallop mixture to tomato sauce. Season with salt and black pepper to taste. Simmer for 5-7 minutes while stirring occasionally. Lower heat and cover to keep warm.
Drain pasta and place in dishes. Add sauce on top of pasta and sprinkle basil to your liking. Toss to distribute sauce and serve right away.
Enjoy your sea scallops with spaghetti!!
Well, back to the task at hand, sea scallops!! Yes, these are the larger, more tender, and typically juicier variety. Whoever told you bigger isn't always better, quite frankly lied. It's a good thing scallops can't hear or see, otherwise I might receive hate-mail from the bay (smaller variety) scallops. If you like scallops this dish will certainly impress you with it's BIG taste. This recipe serves 6 people, or 4 if they are scallop lovers. Give this recipe a try, I doubt you'll be disappointed! Buon Appetito!
Difficulty (Scale from 1-10): 7
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients for Scallops
1 pound of spaghetti
3 tablespoons of olive oil
3 cloves of garlic - minced
1.5 pounds of sea scallops - horizontally cut in half
1/4 cup of basil - roughly chopped
salt - to taste
black pepper - to taste
Ingredients for Sauce
2 tablespoons of olive oil
2 shallots - chopped
2 cloves of garlic - crushed
1/2 teaspoon of salt
2 cans (14 oz) diced tomatoes in sauce
Preparation of sauce
In a large skillet over medium heat add olive oil, shallots, garlic, and salt. Cook 5-7 minutes or until shallots are translucent, stirring occasionally. Add tomatoes to skillet, bring to a boil, then simmer for 15 minutes, stirring occasionally. Remove from heat and put aside.
Cook pasta in salted boiling water until al dente.
Preparation of scallops
While pasta is cooking, in another skillet over medium heat add 2 tablespoons of olive oil and garlic, cook until garlic is light brown. Immediately add scallops and 1/2 teaspoon of salt turning until scallops are completely cooked (about 3-5 minutes).
Add scallop mixture to tomato sauce. Season with salt and black pepper to taste. Simmer for 5-7 minutes while stirring occasionally. Lower heat and cover to keep warm.
Drain pasta and place in dishes. Add sauce on top of pasta and sprinkle basil to your liking. Toss to distribute sauce and serve right away.
Enjoy your sea scallops with spaghetti!!
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Top-level comments on this article: (3 total)hi peter,this is probably the first recipe i will try.i love scallops. i love all seafood. king crab legs are my favorite (hint)thanks for sharing these delicious sounding recipes with us all,my best regards,sue
Peter, I am actually drooling at this receipe, this sounds like a touch of heaven. I have never ever tried to cook scallops, but I love them. I am going to attempt this, although I don't know what my success ratio will be, wish me luck!! Scallops are one of my favorite sea dishes, I can eat them to the point of being stuffed.....I can't wait to try it!!!! Yummmmmm. Thank you for sharing this, and seriously, I am going to try this, I tried the cabbage dish, and my wife loved it.......more to the point, so did I!!!! Your pal, and friend in pen........Gary.
WOW! This recipe sounds delicious. I'm definitely trying this on tonight. I LOVE scallops!
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