ANGEL-HAIR PASTA WITH SCALLOPS

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ANGEL-HAIR PASTA WITH SCALLOPS

Postby Moderator » Sun Sep 29, 2013 10:21 am

Recipe Name: ANGEL-HAIR PASTA WITH SCALLOPS

Ingredients:
1/2 lb sea scallops, sliced 1/4-inch thick
1 medium or 2 small fresh tomatoes, minced
into 1/4" pieces
4 slices bacon or pancetta, diced fine
3 cloves garlic, minced
Fresh thyme, salt and pepper to taste
1 pound angel-hair pasta (also cappelini or
vermicelli)

Method:
Code: Select all
Boil water for pasta. When it begins to boil, add
salt and oil, then
turn down and start the sauce.
In a large skillet over medium heat, cook the bacon
or pancetta to
render out some of the drippings. Add garlic and
stir to brown. Add
scallops, cooking quickly to avoid browning but to
cook thoroughly (this
is why they're cut into thin slices).
When the scallops look nearly done, turn the water
back up to a boil,
then put the tomatoes into the skillet at the same
time you put the
pasta into the water. Cook for the requisite
amount of time (2-3
minutes fresh, 6-7 minutes dried), then drain and
*lightly* oil the
pasta with a good extra-virgin olive oil (this will
help keep the pasta
from clumping while you eat it). Toss the fresh
thyme into the skillet
and stir through before removing it from the heat.
Toss the pasta with the sauce and serve with
freshly grated parmigiano
reggiano cheese and a big, oaky chardonnay.
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