Pasta with scallops
=================== 2024-06-20 *


Comment: Use small tomatoes (~3 to 5 cm) cut into 2 or 4 depending on size. Spinach or asparagus (green) are optional and add a little color. Do not cook the scallops more than necessary, they will become rubbery. When cooking the scallops, be careful not to burn the garlic. It is also possible to use shrimps with the same cooking precautions.

Inspired by: How to Make SCALLOP PASTA Like an Italian

5 servings

Ingredients :
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450 or 500 g of pasta (tagliatelle, noodles)
~500 g small tomatoes
1 dl dry white wine
20 scallops
1 small pepper or 1 jalapeno or 1/2 tsp Aleppo pepper
2+ garlic cloves
1 lemon
parsley (opt for decoration)
~500 g spinach leaves or ~500 g green asparagus (opt)
Parmigiano Reggiano
EVOO


Preparation :
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Cut the tomatoes in 2 or 4
Dry the scallops (household paper)
Chop the chili pepper or jalapeno
Peel the garlic
Pluck a few sprigs of parsley
Stem the spinach or prepare the asparagus (break the stems) if necessary


Realization :
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Wilt the spinach in a pan with a little EVOO and salt or cook the asparagus in a little salted water (be careful, it cooks in 1 to 3 minutes depending on the size).
Set aside, then cut the asparagus into small pieces of 2 to 3 cm.

Prepare a frying pan large enough to hold the pasta, and heat 5 to 6 tbsp of EVOO with the crushed garlic cloves.

Prepare the water for the pasta, and when it boils, add the pasta. Stir occasionally.

It may be necessary to cook the scallops in two batches.
Lightly salt the scallops, then place them in the pan, salted side down, for 1 to 3 minutes depending on their size. They should be golden.
Lightly salt the other side, then turn them over and golden them for another 1 to 3 minutes (be careful not to overcook).
Reserve but keep the garlic in the pan.

Deglaze with the wine, then add the chili or japaleno, then after 1 or 2 minutes, the tomatoes. Melt the tomatoes.
Check the seasoning. Pepper.

When the pasta is al-dente less than 1 minute, add it to the pan using pasta tongs.
Grate the zest, add the lemon juice, cook for another minute, stirring, to finish cooking the pasta.

Reduce the heat, add the scallops, and the spinach or asparagus, stir for 1 or 2 minutes to heat through.

Serve with chopped parsley and grated Parmigiano Reggiano.