← Back to Search Results
sauteeing American, Italian
Red Scallop Pasta

Photo by:
Comments: 0
 

Recipe

Yield: Serves 4

Ingredients

  • 5 tablespoons unsalted butter
  • 1 cup fresh bread crumbs
  • 1 pound spaghetti
  • 4 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 cups fresh or canned plum tomatoes, peeled, seeded, and chopped
  • 1 pint fresh bay scallops
  • 1 teaspoon crushed hot pepper flakes, or to taste
  • 1/3 cup chopped fresh flat leaf parsley
  • Salt and freshly ground black pepper, to taste

Directions

In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the bread crumbs and cook, stirring occasionally, until toasted and golden, about 2 to 3 minutes. Pour crumbs out onto paper toweling and set aside.

In a large kettle of lightly salted boiling water, cook the spaghetti until al dente, about 12 minutes.

Meanwhile, in a large skillet over medium-low heat, melt the remaining 3 tablespoons butter with the oil. Add the garlic and sauté for 2 minutes until golden. Add the tomatoes and bring to a simmer, mashing down on them with a wooden spoon. When the sauce is heated through, add the scallops and cook for 3 minutes until the scallops are barely opaque. Stir in the pepper flakes and parsley and cook for another minute. Season with salt and pepper.

Drain the pasta. In a large skillet over high heat, add a few ladles of sauce. Add the pasta and another ladle of sauce and toss to coat. Divide the pasta into 4 warm bowls. Divide the remaining sauce among the bowls and sprinkle generously with the toasted bread crumbs. Serve immediately.


© 1997 Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

934kcal (47%)
237mg (24%)
19mg (32%)
227mcg RAE (8%)
1151mg
153mg
48g
7g
6g
109g
102mg (34%)
826mg (34%)
12g (59%)
33g (51%)
9mg (52%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
in-the-kitchen-with-david In the Kitchen with David
by David Venable
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
new-american-table New American Table
by Marcus Samuelsson
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
lidias-italy Lidia's Italy
by Lidia Bastianich
the-sweet-life The Sweet Life
by Kate Zuckerman
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
martin-yans-china Martin Yan's China
by Martin Yan
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?