by lastnightsdinner
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lastnightsdinner's Notes:
Expand1 tablespoon extra virgin olive oil Ask a question about this ingredient
1-2 garlic cloves, peeled and thinly sliced Ask a question about this ingredient
Kosher salt Ask a question about this ingredient
1/2 cup dry white wine or white vermouth Ask a question about this ingredient
Red chile flakes to taste Ask a question about this ingredient
1/2 pound Nantucket Bay scallops (or sea scallops, halved or quartered if large) Ask a question about this ingredient
1/4 cup chopped flat-leaf parsley, plus more for garnish Ask a question about this ingredient
3/4 pounds cappellini (angel hair) pasta Ask a question about this ingredient
1/4 cup freshly squeezed lemon juice Ask a question about this ingredient
2 tablespoons lemon zest Ask a question about this ingredient
2 tablespoons fine dry breadcrumbs Ask a question about this ingredient
Get a large pot of salted water boiling for the pasta.
Ask a question about this stepAdd the cappellini to the boiling pasta water and cook about 3 minutes, just until al dente. Remove the pasta from the water and place into a warmed serving bowl, adding a ladle or two of the starchy water to keep it moist.
Ask a question about this stepWhile the pasta cooks, warm the olive oil in a wide skillet and add the garlic cloves and a pinch of salt. Cook over medium heat until the garlic is fragrant and beginning to turn golden.
Ask a question about this stepAdd the wine and chile flakes and let cook for a moment before adding the scallops. Season the scallops with a bit more salt and cook for about 3-4 minutes, until the scallops are just cooked through.
Ask a question about this stepStir the 1/4 cup of parsley and the lemon juice into the scallops and remove them from the heat. Pour the scallops and sauce over the cooked pasta and toss gently.
Ask a question about this stepDivide between warmed bowls or plates and top each serving with additional chopped parsley, the grated lemon zest, and a sprinkling of breadcrumbs.
Ask a question about this stepThere are few things on this Earth tastier than Nantucket Bay Scallops. I love how this simple preparation just lets them shine.
Thanks so much!
Thanks, Winnie!
Recipe looks terrific - how about panko for the b'crumbs?
Thanks! I hadn't thought of using panko - I've always done this dish with fine, dry breadcrumbs (one of the only times I use them). If you try it, let me know how it turns out!
I'm going to make this for dinner tonight! Was looking for something new and simple to make tonight, and I happen to have everything for this (substituting whole wheat spaghetti for the pasta).
Thanks, ladies! I love the crunch of the breadcrumbs and how it contrasts with the tender scallops. And I think the chile flakes make the scallops taste even sweeter. I hope you guys enjoy this dish!
What a fun fun fun update on an old standby. Breadcrumbs? Brilliant! Chili flakes? Why didn't I think of that? Thanks, again, for a stellar recipe.
I l-o-v-e scallops of every shape and size. Eating them with pasta is one of my favorite ways to enjoy them and I can't wait to try this with chili flakes instead of my usual lemon butter - fantastic recipe!!
this is one of my favorite ways to eat scallops and I plan to try your recipe this weekend. I've never added breadcrubs or chile flakes.
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
This looks perfect!