Recipe

Coquilles Cappellini

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Photo by MadeInMaine

This recipe was entered in the contest for Your Best Seafood Pasta
A&M's Testing Notes: This is a fabulous meal! The noodles alone were delicious, I could eat those with nothing else! However, the scallops with spinach were wonderful too and when added to the noodles made such...
This is a fabulous meal! The noodles alone were delicious, I could eat those with nothing else! However, the scallops with spinach were wonderful too and when added to the noodles made such a fresh and light entree! I also liked that kick of the heat coming from the red pepper, which gave the dish an extra dimension. This will go on my list of favorites!

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Chef
MadeInMaine's Notes: My sister and I were in Ashland, Oregon, a number of years ago for the Oregon Shakespeare Festival. Although we were there mainly for the Festival, we always enjoy travelling and finding...
My sister and I were in Ashland, Oregon, a number of years ago for the Oregon Shakespeare Festival. Although we were there mainly for the Festival, we always enjoy travelling and finding great places to eat. We stopped at one little place that had a terrific scallop and cappellini dish, and we both ordered it. (Not too much originality there, but then, we have been sisters for a LONG time!) We were so glad we had both ordered it, because one would not have been enough ... we scarfed down everything in front of us. Upon arriving home each of us tried to duplicate it, and this recipe is a combination of all our efforts. I sometimes chop the spinach, and I think it's better if you do because it incorporates itself better into the pasta. The bread crumbs MAKE the dish, I think. Well, so does everything else! :)) - MadeinMaine

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Serves 2

3/4 pounds fresh sea scallops Ask a question about this ingredient

top quality extra-virgin olive oil Ask a question about this ingredient

1/4 cup Italian-herbed bread crumbs Ask a question about this ingredient

2 portions angel hair pasta (cappellini) Ask a question about this ingredient

2 large cloves of garlic, minced Ask a question about this ingredient

1/2 cup chopped fresh parsley Ask a question about this ingredient

1/4 - 1/2 teaspoon red pepper flakes, to taste Ask a question about this ingredient

salt Ask a question about this ingredient

juice of one good-sized lemon Ask a question about this ingredient

2 cups baby spinach leaves, cut into strips if desired Ask a question about this ingredient

Rinse and dry the scallops.
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Start lightly salted water heating for the pasta. Brown breadcrumbs in 2 Tbsp olive oil; set aside.
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When the water is boiling, add the pasta. As the pasta cooks, heat ¼ cup olive oil in a large stir-fry pan. Lightly brown 1 minced clove of garlic, then add half the chopped parsley, the red pepper flakes, and a little salt. When pasta is cooked al dente (about 5 minutes), drain and add to stir-fry pan and toss together with sauce. Keep warm.
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Put 2 tbsp olive oil in a skillet and heat until very hot; add another minced clove of garlic and the scallops, and stir-fry for 2-3 minutes. Add the rest of the parsley, sprinkle with the lemon juice and cook another 2-3 minutes, turning often, until the scallops are just about cooked (they will appear opaque instead of translucent). Add the spinach and stir until wilted.
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Place pasta on plates, top with the scallop/spinach mixture, and sprinkle with toasted bread crumbs.
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