Ingredients: |
Ingredients: 1 lb. scallops, fresh or thawed
Kosher salt
12 oz (340 g) good pasta
3 T. E.V.O.O.
8-12 medium raw shrimp, fresh or thawed, peeled and deveined
3-4 cloves minced garlic
chopped Italian parsley
freshly ground black pepper
2-3 oz butter
1/3 c. dry white wine (or sub. seafood stock or broth, if preferred)
Lemon slices/wedges to serve
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Directions: |
Directions:Prepare Scallops by soaking them for 10 minutes in a brine solution of 3 T. Kosher salt in 2 c. water. Remove after 10 minutes and place on a rack to dry.
Cook the Pasta in a large pot of well salted water.
Make the Sauce:
1. Make sure the scallops are dry. If they are not, pat them dry with a paper towel. When the timer goes off, put a large cast iron pan on high heat and add the EVOO.
2. When the pan and oil are very hot, add the scallops and sear them for about 1½ minutes before adding the shrimp, garlic, and parsley.
3. Cook for another 2 minutes, then turn the scallops and shrimp and cook for a further 1½ minutes. Next, add the wine, scraping the bottom of the pan; turn the heat down just to keep it warm.
4. Add the butter and stir to melt. Add some freshly ground black pepper, if desired, then taste the sauce or a piece of seafood and add salt if needed.
Add the Pasta to the Seafood Sauce:
1. Drain the pasta, which should be ready, but reserve a cup or so of pasta water. You will only need this pasta water if you want to add some after mixing everything together. Add the pasta directly to the seafood sauce in the pan.
2. Stir gently to incorporate all the ingredients together. Add some of the reserved pasta water, if desired, then top with a twist of lemon in the pan.
Serve immediately as this dish is best piping hot. Don't forget some crusty bread to mop up the buttery garlic and wine sauce at the end!
Don't overcook the seafood or it will become tough and rubbery! |
This recipe for Seafood Pasta with Shrimp and Scallops (and garlic!) is from