Presto Pasta Nights: Scallop Sauce With Olive Oil, Garlic, and Hot Pepper

I often find myself leafing though Marcella Hazan's Essentials Of Classic Italian Cooking, and I earmarked this recipe as one to make when I'm feeling tired.  The whole recipe takes about 15 minutes, counting the time to boil the water for the pasta. It moves so quickly, I couldn't take any pictures as I made it.  I was so looking forward to eating the finished dish, but was sorely disappointed when I did. It''s not the recipe. It was the bay scallops, which had an odd metallic taste.  I wound up flicking them to the side and eating the pasta without them.   Once I did that, the dish was very enjoyable.  As I was eating it, I thought how chopped shrimp or mushrooms would be a good substitute. Good scallops would also work nicely, of course.  However, I have to say that Bob enjoyed the whole dish, scallops included, so maybe I was too critical. 

One of the things I did like was the bread crumbs tossed with the pasta.  I used some unflavored Panko crumbs, the wonderful Japanese product that's available in most grocery stores. It had a very fresh, bready taste and toasted up nicely in a skillet.  It was delicious on the pasta. This is my submission for Presto Pasta Nights, the lovely event created by Ruth at Once Upon A Feast.  Check her site on Friday, when the roundup of creative pasta dishes will be posted.

Scallop Sauce with Olive Oil, Garlic and Hot Pepper

(Adapted from Essentials of Classic Italian Cooking by Marcella Hazan)

Serves 4

1 pound bay scallops or deep sea scallops
1/2 cup olive oil
1 heaping Tbsp garlic, minced
2 Tbsp chopped parsley
red pepper flakes, to taste  (I used a healthy pinch)
1 Lb. spaghettini  (Thin pasta works best here)
1/2 cup unflavored bread crumbs, toasted in a skillet or oven (I used Panko-gasp!)

Wash the scallops in cold water, pat dry and cut into pieces 3/8 inch thick.  My bay scallops were small so I didn't cut them.

Put the olive oil and garlic in a saucepan, turn on the heat to medium and cook, stirring, until garlic becomes colored a light gold. Add the parsley and hot pepper. Stir once or twice, then add the scallops and one or two pinches of salt. Turn the heat up to high, and cook for about 1-1/2 minutes, stirring frequently until the scallops lose their shine and turn a flat white. Do not overcook the scallops or they will become tough. Taste and correct for salt and hot pepper. If the scallops shed a lot of liquid, remove them from the pan with a slotted spoon and boil down the watery juices, but don't boil all the liquid away. Return the scallops to the pan, turn them over quickly, then turn off the heat.

Toss thoroughtly with cooked drained pasta, add the bread crumbs, toss again, and serve at once.

Comments

[Katie]

Nothing worse than bad scallops!
The dish looks lovely and, like you, I would be happy with the crumbs, garlic, oil and herbs! Anything more is a bonus!

[Gigi]

mmmm, I am willing to trade cupcakes for the pasta!The pasta looks delicious!

[Anh]

Oh Sher, you have been really busy in the kitchen! I have something similar yesterday after my gym session. Too hungry to take any pic though :D I love Marcella Hazan, it is really inspirational and very detailed!

[Anh]

oops, too many typos in my last post. Guess I need a good rest now. Sorry Sher, please read:

Oh Sher, you have been really busy in the kitchen! I had something similar yesterday after my gym session. Too hungry to take any pic though :D I love Marcella Hazan's book, it is really inspirational and very detailed!

[Lydia]

Quick pasta dishes like this are my favorites. I always have panko in my pantry, and I like them much better than plain breadcrumbs (which I also always have on hand). Will definitely try this recipe!

[Genie]

Sher, I'm sorry the scallops weren't good (yuck), but the recipe sounds lovely -- I'll have to give it a try! Bad seafood...ick...that gives me the shivers.

[MyKitchenInHalfCups]

Do men have fewer taste buds? I'm kidding...but it does seem like my husband will eat things I think taste no good.
The pasta looks lovely.

[Deborah]

I will never use regular breadcrumbs again since discovering Panko!! This looks great - I will have to try it - the shrimp version sounds wonderful!

[Shannon]

I too recently discovered Panko and now have a huge box to use up. This will be perfect!

[Lisa]

I'm sorry about the metallic taste of the scallops - but the pasta sounds and looks heavenly. =)

[ann]

oh men, god I love them. they'll eat anything and smile through it. sorry 'bout the scallops... they'll be better next time hopefully!

[mandira]

the pasta looks delicious. But it's the fava beans and chicken that I've been eyeing for the longest time. Alsolutely delicious, and gorgeous plants Sher. 100 lbs of beans did you say?

[Susan]

I have this volume of Marcella, too. It's one of my favorites, kept closest to the kitchen. Scallops can disappoint sometimes, but you wouldn't know it to look at this dish. I want to push a fork right into it and twirl it around.

[s'kat]

There are fewer things worth than a bad scallop... nonetheless, the toasted pasta looks quite tasty.

[Brilynn]

I love scallops, when they're good. I've taken to buying them frozen because the ones that we get here that are supposedly fresh, aren't necessarily.

[gattina]

Got to look for Panko!
Oh no, you are not critical at all! I won't accept any shellfish without 110% fresh taste!

[Ruth]

It really is too bad about the scallops. I hate it when my mouth is soooo ready for what I expect to be the star of the dish and...

Anyway, thanks for sharing with Presto Pasta Night friends.

[Jennifer]

That looks delicious! I am a bit shy when it comes to trying a lot of seafood, so I have never had scallops, but I bet my dad would make this! He loves scallops- I would try it too! :)

[Jenn]

That looks deeeeelish!

[Glenna]

mmmm...love the thought of the Panko and of subbing mushrooms. That would be delish!

[Ivonne]

I'll be at your house for dinner next Tuesday!

[Rosa]

A luxurious, but simple dish. It looks really delicious!

[Amy]

Bummer about the scallops, I have bad luck with the little scallops, they just don't taste as good as the bigger ones. It looks like a great recipe and I love that you used panko. I use panko all the time now, the canister of Progresso breadcrumbs is in the back of the pantry untouched.