Red Scallop Pasta

Updated July 06, 2016

Chef

Cookbook

The Best of Christopher Idone

Published by Stewart, Tabori & Chang

View

Serves4

Cooking Methodsauteeing

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course

Five Ingredients or LessYes

Mealdinner

Taste and Texturesavory

Type of Dishdry pasta

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

Instructions

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

Share This Recipe

The seaweed is always greener... when you're having seafood for dinner! These 25 Easy Seafood Recipes are the perfect way to incorporate fish into your and your family's diets. Fish is a lighter alternative to red meat that's better for you and tastes great, too. It's chock-full of important nutrients and fatty acids that your body needs. It's also an easy way to keep things interesting during the week and keep your family from getting bored with the same old chicken dinners!

Baked Salmon with Borage Raita

The blue, star-shaped flowers of borage (Borago officinalis), also known as starflower, have a cool, cucumber-like flavor that enlivens a salad or a sauce. Legend has it that Celtic warriors drank a glass or two of borage wine before battle to increase their courage. Indeed, researchers have found that borage stimulates the production of adrenaline. Nowadays, some herbalists prescribe infusions of borage flowers as a diuretic, or to relieve fever and bronchitis, among other ailments. In the Middle East, borage is distilled into a fragrant water. The exuberant plant grows into graceful bushes that often bear sky-blue blossoms alongside bright pink ones, all on the same stem. Borage blossoms' color and flavor complement raita, a yogurt-based condiment common in Indian cuisines.

Basic Whole Roasted Rainbow Trout

This Basic Whole Roasted Rainbow Trout recipe makes for a light and tasty dinner. As far as fish recipes go it's simple to prepare, and the mild flavor is perfect for pairing with the side dish of your choice (or with a sweet and fruity relish, like the one below). The author of this easy fish recipe has also included a few serving suggestions, which are listed below. If you've never roasted fish before, then this recipe is just what you need. As this recipe can serve two, you could consider making this fish recipe for a special occasion at home.