Sauteed Scallops with Spaghetti and Two Parsleys
(serves four)
1 lb spaghetti (I prefer De Cecco)
1/2 cup olive oil
two dozen large sea scallops per person (slice in half if very large indeed)
5 cloves garlic minced
1/2 tsp red pepper flakes
salt and pepper
1 large handful flat-leaf parsley, chopped
1 large handful curly parsley, chopped
1 cup fresh breadcrumbs, toasted lightly
The sauce will cook in just the time your spaghetti needs to boil, so bring the water to a boil and put in the pasta.
Now heat the olive oil and simmer the garlic, but don’t let it brown. Place the scallops in the oil and cook on high heat until they turn opaque (about 2–3 minutes depending on size), turning occasionally. Add the red peppers and salt and pepper, then toss in the two parsleys and saute for a bit, then take off the heat. Drain the pasta and add to the scallops, then toss with the breadcrumbs. Return briefly to heat and toss. Serve hot.
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[…] Scallops with Two Parslies 06/21 […]
June 21st, 2010 at 8:50 am