Sunday, April 28, 2013

Pan-fried Scallops with Garlic Chili Linguine for #SundaySupper


This week’s #SundaySupper theme is a challenge:  Try something new.  A technique, a new ingredient, a new ethnic cuisine.  Just something new that might be considered adventurous.  You may find this hard to believe, but I had never cooked scallops.  I was always just a little bit intimidated by their thickness and the fact that they should be just cooked, not too much, not too little, to be perfect.  Couple that with the fact that they’ve been relatively expensive everywhere I’ve lived and it was easy to justify NOT trying to cook them.  If you know what I mean.  But, thanks to our host for this week, a fellow nomad, Conni from Foodie Army Wife,  I am ready for adventure and here we go!  (And make sure you go on over to Conni’s blog and give her some love.  Spouses like Conni are the backbone of the military and I am grateful for the service of her husband and the sacrifices the whole family has made to make that service possible.)

Ingredients
2 cloves of garlic
1 small red chili
3-4 tablespoons olive oil
8 large scallops
Sea salt
Freshly ground black pepper (I actually use a three-peppercorn mix of white, black and pink, but freshly ground is key.)
8 oz or about 250g dried pasta (I prefer linguine.)
Massive handful baby arugula or rocket

Method
Lay your scallops out on a bed of paper towels and pat dry with more paper towels.


When they are completely dry, season with a sprinkling of sea salt and freshly ground pepper.


Meanwhile, boil your pasta in lightly salted water, according to packet instructions.

Slice your garlic very thinly and chop the chili pepper.



Sauté the garlic and chili in the olive oil, just until the garlic softens.  A little color won’t hurt but you don’t want to the garlic to brown.  We are looking to flavor the oil.


Remove the garlic and chili from the pan with a slotted spoon.


When your pasta is done, drain it and then toss in a huge handful of arugula or baby spinach, if you prefer.


Add in the garlic and chili and stir.  Put the lid back on the pot to keep warm.  The greens will wilt nicely, just from the heat of the hot pasta.


Heat the pan very hot and lay the scallops to fry.  You will need a mesh cover for the pan because, no matter how dry you dried your scallops, they tend to be moist and will spit at you.


After just a couple of minutes, use some tongs to turn the scallops over.  Put the spatter guard back on because now it really goes to town.


When the second side of the scallops are a little golden, turn them back to the first side and push them to one side of the pan.  Add in the pasta and swirl it around in the garlicky, spicy, scallopy olive oil.


Sprinkle with a little more sea salt, if necessary.

Serve each plate with a pile of pasta and four scallops each.


I have to say, scallops will probably be on the menu from now on.  My husband and I both loved them!  And they really weren’t hard at all.


Enjoy!


Sunday Supper Movement

Are you ready for some adventures in the kitchen?  Have a look at all the wonderful recipes the #SundaySupper group have for you this week!  Buckle up, it could get wild.



New Expeditions (Sides, Starters & Staples)


Grand Quests (Main Dishes)


Escapades (Sweet Treats & Spirited Companions)


Join the #SundaySupper conversation on Twitter on Sunday, April 28th to talk all about our foodie fears! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 3:00 pm AKST/7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Check out the Food & Wine Conference sponsored by Sunday Supper! Being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Find out more here → Food & Wine Conference

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49 comments:

  1. Astonished that the queen with multiple advanced degrees in baking and cooking perfection had never made scallops. But, I am not surprised, Stacy that true to form you have produced yet another perfect dish. Love every single one of the ingredients in your recipe =)

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  2. Thank you for your kind words, Stacy. Your scallops look PERFECT...I could eat them for breakfast! xo

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  3. I wasn't prepared for that gorgeous photo when arrived at your site, and now I'm salivating. Bravo to you for cooking scallops for the first time. Looking at your pictures and preparation, it appears you cooked them perfectly. This looks wonderful!

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  4. Thank you, Kim! No degrees at all, just lots of trial and error over the years. The new motto is #fearlessin2013! I hope to conquer a few others. :)

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  5. It's hard looking at all the lovely dishes without salivating, Alaiyo! I feel that way for every SundaySupper!

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  6. Absolutely wonderful recipe and I'm glad to see you finally cooked scallops. They are so good. Great pasta to serve them with too. I'm loving the kick of heat from the chili pepper.

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  7. Yum! I have never had scallops before, your recipe looks so inviting, and makes me want to try it!

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  8. I LOVE scallops. They are my favorite seafood. Looks AMAZING!!!

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  9. I hate fish fervently, so I never even tried scallops. Or cooked them. But I´m very intrigued about them and will probably taste them at some point. They look wonderful Stacy, and great with pasta!

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  10. I have to admit scallops have been my least favorite seafood until recently. I have never cooked them either but your recipe looks so very good and Ken and Amber couldn't get enough of them. I will have to give them a try.

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  11. Scallops are one of those ingredients that I haven't braved cooking at home yet. This recipe sounds like a perfect way to start.

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  12. These look so doggone good! I too have always wondered what it would be like to cook scallops - I love to eat them and this recipe looks wonderful - it may be a while before I get the nerve to do it. I can't believe it! I mix up my peppercorns too. I thought they looked "pretty" in the clear grinder I used to have - then I loved how it tasted. I've done it that way since!

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  13. This looks so good and simple. Scallops is one of those foods that make me anxious. I'm always afraid of over or under cooking them. I've made them once, but you have inspired me to try them again!

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  14. These look delicious. I don't eat scallops but my husband loves them. I may need to try this for him!

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  15. Wow... beautiful, fresh, unique and simply lovely! I've never tried scallops either, and this motivates me... thank you!!! ;-)

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  16. Scallops are my fav! I love that you flavored the oil before searing the scallops. This is perfection!

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  17. Thanks, Renee! Next time I'll buy a few more. I was hedging my bets with just a few scallops and lots of pasta.

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  18. I have had them out at a friend's house, Jennifer, so I knew I liked them. I was just afraid they would turn out rubbery. You need to try them!

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  19. Thanks, Conni, These will definitely make more regular appearances now.

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  20. You can have the whole plate, Jen!

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  21. They were indeed the star, Susan. We loved them!

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  22. They really aren't fishy tasting, Paula, so you should at least give them a taste. Do you eat crabs? They are delicate like lump crab meat, sort of.

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  23. You will be very popular at home then, Tara! Give them a try.

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  24. Simple, but delicious, Laura. Do try it.

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  25. I have to admit, I did it for looks too but I am sure the different peppercorns must add some additional flavor, right? Try it, Kelli! I don't know about Mr. Picky Eater, but you will love them.

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  26. I have yet to watch a single episode of Hell's Kitchen, Heather, because I can't bear to hear people shouting at each other. (I probably wouldn't make it in a professional kitchen, I guess!) But I have heard stories of how easy it is to overcook these and have them turn out rubbery. With the garlic, chili and scalloped flavored olive oil, this was a lovely combo indeed.

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  27. Do try them, Amy! I don't know why I was so intimidated. The secret is not to overcook them, I think.

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  28. He could probably eat all eight, Heather. Next time I will be more generous with the portions. :)

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  29. Thank you! You really should try them. I will definitely be cooking these again.

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  30. Thanks, Jennie! I think that helped flavor the whole dish since I tossed the pasta in that same oil once it had the scallop flavor as well.

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  31. OMG I LOVE scallops! and chili. And pasta.... when's dinner?

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  32. I've never made scallops either, but I really need to get on that! It's one of my husband's favorite foods so I've always been terrified I'll screw it up and ruin them for him. Time to buck up and give it a try though! Thanks for the easy to follow instructions.

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  33. Most welcome, Courtney! I am sure he will appreciate that you are making the effort, along with the actual scallops.

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  34. Come on over, Sarah! Tonight I am making a shrimp bisque though.

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  35. Ooh, I love scallops! And your pasta looks fantastic!

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  36. Stacy, I'm seriously drooling over here. Pasta dishes like these are my absolute favourite - simple, with a few high quality ingredients that shine through. And like I said on G+, all of my scallop cooking experiences have been bad. I did some research on line and I figured out that I was probably buying scallops that had been injected with liquids, therefore when I was cooking them, all this liquid came out and basically steamed the scallops. Since I'm terrible at gauging when things are cooked, I'd also overcook them. Not yummy! I'm so glad you were able to conquer this cooking adventure!

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  37. You did great! Congrats on the new adventure! You got the 2 most important things right - making sure the scallops are DRY and the pan is HOT :)

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  38. Ooh you've given us a great dinner recipe :) We love scallops but combining with linguine seems like a great idea and so easy too! Will be trying this out for sure :)

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  39. I adore scallops and your recipe looks fantastic! I need to try it!

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  40. My scallops were in the fresh fish department but they might well have been frozen previously, Nancy. Even when you dry them really well, moisture does come out. You should have seen them spit in the hot oil! I had to take the screen off to take photos and they made a mess! Trust that a few minutes on each side will cook them and don't wait till they look cooked. You can always cut one to check and put them back on, if need be.

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  41. Thanks, Lori! I did a little research first and those two things are KEY.

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  42. Thanks, Soni! I hope you enjoy it.

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  43. It was so easy that I don't know why I was scared, Martin. Try it with a bottle of wine made with Marsanne grapes. :)

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  44. I hope you enjoy them as much as we did, Bea!

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  45. Mmm...this sounds delish. Going to try this tonight with scallops, clam, and white wine :)

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  46. Ooh, sounds wonderful, Sandy! Enjoy!

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