Pasta of the Sea

Recipes

You all know I love a good pasta dish! This time I basically just used whatever I had in the fridge to make this meal and it turned out to be a huge success! And I love that it was a meal that can be ready under 30 minutes (if you already have fresh pasta made – or store bought in the home). Since I made this on a whim I don’t have a video footage and only the one photo seen below. But hey that just means I need to make it again soon to add to this blog post in the future.

Now I cook scallops for this dish (as it was what I had in the fridge) but you can use fresh fish, shrimp, chicken or ground pork. The white wine is key as it adds a nice fresh citrus to the dish, if you aren’t into cooking with wine then you can just squeeze 1/2 a lemon into 1/4 cup water.

Ingredients (for 4 people)

  • 20-25 fresh scallops
  • 4-5 cups cooks pasta
  • 5 garlic cloves, minced
  • 1/2 c white wine
  • juice of 1/2 lemon
  • 1/2 c pasta water (this is leftover water in the pot after you cook your pasta, so make sure you don’t dump it all out!)
  • 2 tbsp evoo
  • 1 tbsp butter
  • 2 chives sliced thin
  • 1/2 parmesan (plus additional to top pasta)
  • pinch of red pepper flakes
  • 1 1/2 tsp salt (divided 1tsp, 1/2 tsp)
  • 1 1/2 tsp pepper (divided 1 tsp, 1/2 tsp)
  • 1 tsp garlic powder

Directions:

  1. Rinse your scallops well and remove the little hanger part of the scallop if they were not cleaned off at the store. In a shallow bowl mix 1 tsp salt, 1 tsp pepper and 1 tsp garlic powder. Sprinkle over the scallops.
  2. Heat the EVOO in a large sauté pan. Once heated and your scallops. Cook until no longer translucent and can easily be cut with a fork.
  3. Remove the scallops and add the butter, fresh garlic and pink of red pepper flakes. Cook for 1-2 minutes until softened.
  4. Next pour in the white wine and use it to remove the browned bits from the bottom. Cook for about 5 minutes until the alcohol is cooked out (but the flavor remains).
  5. Next add the 1/2 cup pasta water (this is the water left in the pot after you cooked your pasta).
  6. Turn off the heat and then immediately add the parmesan cheese and mix well, add the 1/2 tsp salt and 1/2 tsp pepper.
  7. Mix in the pasta into the mixture and mix everything well. Next add back in your scallops then top the entire dish with your sliced chives and the additional parmesan cheese. Serve in bowls and enjoy.