Don’t be so ‘shellfish’: Pasta with bay scallops

Har Har Har. LOL. Yes, I know some people will argue that scallops are bivalves or mollusks, and not shellfish. I just say they are delicious.

It’d been a while since I had made seafood of any kind, and I kind of felt obligated to do so after eating and/or making several dishes with various meats or vegetables. I’d pretty much exhausted ideas for run-of-the-mill chicken or turkey, and was also bored of cooking beef or pork dishes.

I decided to make a quick detour into The Fresh Market near my house to gather some ideas on what to make. I had pondered something with scallops, but also considered an olive-oil poached salmon, or some type of seafood and bacon combination (Mmmm, bacon).

I saw some bay scallops that looked fresh (also read: affordable) and came up with an idea to make a scallop pasta dish with a cream sauce. I also found a fresh loaf of asiago and herb bread, which I turned into garlic toast. Below are the ingredients and steps that I took (guess-timated, since I didn’t use a recipe), including some photos.

– 3/4 to 1 lb bay scallops
– 1 medium-large shallot, chopped finely
– 1 clove garlic, finely chopped
– 1/4 cup olive oil
– 1 lb of your favorite pasta (longer noodles like linguine or fettucine work better, but I only had rigatoni in the pantry)
– About 1 cup heavy cream
– 1/2 to 3/4 cup white wine
– Salt and Pepper
– Red pepper flakes (optional)

 Garlic Toast
 – 1 Loaf of crusty bread (baguette, herb bread, etc)
 – 2 cloves garlic, finely minced
 – 1/4 cup extra virgin olive oil
 – 2-3 Tbsp of Parmesan or other grated cheese
NOTE: Get a large pot of water boiling, and salt before adding the pasta
1) Put olive oil in a skillet or and heat over medium/medium-high
2) When oil is heated (should shimmer, and not be smoking) add bay scallops (should be patted dry, as seen below) to the pan and cook briefly, about 1-2 minutes max, turning or tossing frequently to avoid overcooking. They should be light brown or barely opaque. They will continue cooking in the sauce later.

3) Take scallops out of the pan quickly and place in a bowl, put aside until later.
4) Add the shallots and garlic to the hot oil and cook briefly for a few minutes

5) When the shallots and garlic appear to start becoming translucent, add the cream and wine to the pan and add salt and pepper to taste. This is the time to add red pepper flakes as well if you’d like. Turn to low and let simmer for a few minutes.

6) Add pasta to salted, boiling water and cook to instructions on box, or to your likeness
7) As the sauce cooks, and the noodles are almost done, add the scallops back in and stir. You can add chopped italian parsley if you’d like for some color as well.
8 ) When noodles are done, strain, and add them to the sauce, tossing to coat.

Steps for Garlic Toast:
Note: Preheat oven to 350 degrees Farenheit

1) Cut bread into 3/4 inch thick slices and place each slice on a baking sheet.

2) Combine olive oil, minced garlic, salt, pepper, and cheese and brush on each slice

3) Bake until slightly crisp and the garlic/cheese mixture begins to brown. Serve with Pasta.


Enjoy, hopefully it works out for you.


1 Comment

Filed under Cooking, Dinner, Recipes

One response to “Don’t be so ‘shellfish’: Pasta with bay scallops

  1. Rudy

    Damn, that looks good!

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