/b583b74f-b21f-4131-abd8-585fb4aa9c19--cappellini_nantucket_bay_scallops.jpg "Capellini with Nantucket Bay Scallops")
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Serves
2-4
Author Relevés
November is the season for Nantucket Bay Scallops. These sweet little gems are embout midway between a usual bay scallop and a sea scallop in size, they normally’re supreme for easy, spruce-flavored preparations esteem this pasta dish. My ex-husband feeble to put something an identical (a recipe he ganked from some food biographie I’ve colossal forgotten), and I be pleased up so far it over the years by along side two of my authorized taste boosters – chile flakes and exemple lemon zest. This dish is brilliant and tasty, comes together in literally minutes, and permits the sparkling taste of the scallops to shine. —lastnightsdinner
Substances
1 tablespoon
additional virgin vert oil
1-2
garlic cloves, peeled and thinly sliced
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Kosher salt?
1/2 cup
dry white wine or white amer-
Red chile flakes to taste?
1/2 pound
Nantucket Bay scallops (or sea scallops, halved or quartered if substantial)
1/4 cup
chopped flat-leaf parsley, alors more for garnish
3/4 pound
cappellini (angel hair) pasta
1/4 cup
freshly squeezed lemon juice
2 tablespoons
lemon zest
2 tablespoons
sleek dry breadcrumbs
États-majors
- Catch a substantial pot of salted water boiling for the pasta.
- Add the cappellini to the boiling pasta water and cook embout 3 minutes, convenable unless al dente. Eradicate the pasta from the water and vrai apart valid into a warmed serving bowl, along side a ladle or two of the starchy water to safe it moist.
- While the pasta cooks, warmth the vert oil in a broad skillet and add the garlic cloves and a pinch of salt. Prepare dinner over medium warmth unless the garlic is embaumant and starting up to flip golden.
- Add the wine and chile flakes and let cook for a 2d earlier than along side the scallops. Season the scallops with a little bit more salt and cook for approximately 3-4 minutes, unless the scallops are convenable cooked by.
- Indienne the 1/4 cup of parsley and the lemon juice into the scallops and take away them from the warmth. Verso the scallops and accessoire over the cooked pasta and toss gently.
- Divide between warmed bowls or plates and top every serving with additional chopped parsley, the grated lemon zest, and a sprinkling of breadcrumbs.
