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.
Enjoy!
New Expeditions (Sides, Starters & Staples)
- Baked Lemon Coconut Risotto from Soni’s Food
- Easy Oven Polenta from Shockingly Delicious
- Homemade Corn Tortillas from Pescetarian Journal
- Homemade Peanut Butter from Home Cooking Memories
- Homemade Ricotta Cheese from Webicurean
- Homemade Spiced Flour Tortillas from Chocolate Moosey
- Homemade Tofu from Kimchi MOM
- Indian Moong Beans from Magnolia Days
- Naan from Hezzi-D’s Books and Cooks
- Portuguese Chorizo Bread from Family Foodie
Grand Quests (Main Dishes)
- Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian
- Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel
- Black Beans and Cheese Empanadas from Basic N Delicious
- Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen
- Caribou & Andouille Chili from The Foodie Army Wife
- Miso-Glazed Salmon from The Foodie Patootie
- Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love
- Penne with Mustard and Chives from My Other City By The Bay
- Pork Dim Sum from Small Wallet, Big Appetite
- Rice Burger from The Urban Mrs.
- Spanish Baked Scallops from Momma’s Meals
- Traditional Pork Tamales from Gourmet Drizzles
- Vegetarian Hortobagyi Pancakes from Happy Baking Days
- Venison Steak Gyros from Curious Cuisiniere
Escapades (Sweet Treats & Spirited Companions)
- Bircher Muesli from Peanut Butter and Peppers
- Chocolate Dipped Madeleines from Big Bear’s Wife
- Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom
- Fresh Strawberry Frozen Yogurt from The Messy Baker
- Hello Kitty Rice Krispies from The Ninja Baker
- Homemade Cinnamon Rolls from In The Kitchen With KP
- Homemade Vanilla Marshmallows from Vintage Kitchen
- Macaroons from Noshing With The Nolands
- Making Macarons – FAIL! from girlichef
- Multilayer Bars from What Smells So Good?
- Ombre Mini Cakes from Daily Dish Recipes
- Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog
- Strawberry Raspberry Fruit Leather from Juanita’s Cocina
- Vegan Chocolate Mousse from The Not So Cheesy Kitchen
- Zebra Cake from That Skinny Chick Can Bake
=
