Scallops, especially when they are fresh out of the water, are one of my favorite seafoods. Not only are they tasty, they can be used in a variety of recipes. In this one scallops are combined with angel hair pasta, pine nuts and arugula for a flavorful dish that is a real hit around the dinner table.
Angel Hair Pasta with Scallops & Arugula
1 1/2 lbs scallops 1/4 c. extra virgin olive oil
Grated zest of 1 lemon 3 sprigs thyme, chopped
4 T. unsalted butter 5 minced shallots
1 lb. angel hair pasta juice of 1 lemon
1 c. chicken stock 1/4 c. capers, rinsed and drained
1/2 c. pine nuts, lightly toasted
1 large bunch arugula
Rinse the scallops; dry with paper towels. Season with salt and pepper. In large frying pan over high heat, warm the olive oil. Add scallops in uncrowded batches and sear until browned on one side, about 2 minutes; turn and brown the other side, about 1 minute. Remove scallops from pan with slotted spoon to a bowl. Reduce heat to low; add butter and shallots to pan. Saute until softened.
Cook pasta until al dente in boiling salted water. (If you have the time and energy to make fresh pasta, it makes this dish even more special.)
Meanwhile, add lemon juice and stock to the pan and deglaze, stirring to scrape up the browned bits from the bottom. Simmer until slightly thickened, 3-4 minutes.
Drain the pasta and add to pan. Return the scallops and any juices to the pan. Add capers and pine nuts. Toss over low heat to finish cooking the scallops and mix the ingredients, about 1 minute. Adjust seasoning if necessary.
Makes 4-6 main course servings.
A pre-dinner antipasto tray, this one beautifully arranged by a male guest, and
caprese , a simple combination of tomatoes, mozzarella and basil sprinkled with a bit of olive oil and balsamic, make for an evening of delectable delight!
Let’s visit Foodie Friday to see what other good things are in store.
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