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scallops and pasta dish?

IndyGirl Feb 18, 2007 12:24 PM

Any ideas? I don't ahve any cream, just to get that out there. I do have some lemons. No cheese, which I guess traditionally wouldn't be used with scallops anyway. Thoughts?

  1. hotoynoodle Feb 18, 2007 12:30 PM

    angel hair pasta, or something else thin, finished with lots of lemon, black pepper and a bit of chopped parsley or mint if you have it, as a bed for seared scallops is great. if your scallops are wonderful and fresh, i'm always a fan of "less is more" with them.

    1 Reply
    1. re: hotoynoodle
      IndyGirl Feb 18, 2007 01:25 PM

      Thanks! this sounds amazing!

    2. j
      Josquin Feb 18, 2007 12:34 PM

      Why, yes. Split a stick of butter. Melt half, and sautee 3-4 crushed or minced garlic cloves just until soft. Add 2 Tsp of lemon juice, and 1/4 lb sliced mushrooms if you've got them and toss. Add 1/2 lb of scallops (a couple of small zucchini cut into straws can be added here, too), cover and toss occasionally, just until scallops are cooked through, approx 5 minutes. Stir in the rest of the butter, add a few Tsp chopped parsley, and toss the whole mess with about a lb of pasta. The whole project barely takes longer than it takes to cook the pasta. Bon appetit...

      3 Replies
      1. re: Josquin
        Kater Feb 18, 2007 01:00 PM

        Am I reading this correctly? Are you suggesting an entire stick of butter for this pasta dish? With one pound of pasta?????

        One tablespoon of olive oil with one tbs of butter would be more than adequate for the entire dish. I am NOT trying to be some sort of culinary puritan, but all that butter is really unappealling. (Otherwise, the flavors sound great!)

        1. re: Kater
          ennyl Feb 18, 2007 01:24 PM

          I could get with a stick of butter and a pound of pasta any day, josquin! but if you're looking for a lighter dish, which is a nice way to go with fresh scallops, i'm with hotoy. toss your angel hair with a bit of olive oil before finishing with the lemon and pepper and herbs. garlic optional--i might skip it if the lemon is featured.

        2. re: Josquin
          IndyGirl Feb 18, 2007 01:25 PM

          Wow, this looks wonderful. Although I will probably use a third of the butter you suggested...if I were in the mood to be super sinful I'd do what you suggested ,but my 29-year-old SO has high cholesterol. :( Thanks!

        3. e
          ESNY Feb 18, 2007 02:13 PM

          Sear the scallops and cook till barely cooked through and serve them on top of spaghetti alio e olio. Nothing simpler.

          1. b
            bogie Feb 19, 2007 07:12 AM

            I would suggest seared scallops, on a bed of liguine with marinara sauce and fennel, then flambe with Pernod.

            1. jfood Feb 19, 2007 07:42 AM

              Hopefully the scallops are dry. Then I would heat a little evoo and when hot cook a little garlic in it to flavor. remove garlic and sear til brown. There will be other posters that will say that evoo won't sear due to heat constraints, but i have not found that.

              for the pasta, i agree that a alio e olio or marinara works perfectly.

              1. saridt Feb 19, 2007 07:48 AM

                You can also use white wine and/or chicken stock to simmer the garlic, add the fresh pepper, lemon & parsley at the end if you want to avoid or minimize using butter or evoo in the pasta sauce. I too have no problem using evoo to sear scallops. I love butter but my thighs do not!

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