Garlic Scallops With Angel Hair Pasta
photo by Chef floWer
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
4 bowls
- Serves:
- 4
ingredients
- 20 large scallops, muscle removed
- 8 ounces angel hair pasta
- 1⁄2 cup extra virgin olive oil
- 2 garlic cloves
- 1⁄4 cup white wine
- 1 tablespoon lemon juice
- 4 ounces baby arugula
directions
- Wash the scallops and pat dry well with a paper towel.
- Cook the pasta in salted water, drain and toss with 1 tbsp of oil to keep it from sticking.
- Meanwhile, heat 1 tbsp oil in frying pan, add the garlic and cook for a few seconds. Add wine, and lemon juice and remove from the heat.
- Season the scallops with salt and pepper and grill for about a minute on each side, or until just cooked.
- Gently reheat the garlic mixture, add the rocket and stir over medium heat for 1-2 minutes, or until wilted.
- Toss through the pasta with the remaining oil, and scallops.
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Reviews
-
This was easy, however, I feel it contained too much evoo and not enough wine, so I reversed the quantities. However it was bland so I added the liquid from cooking the scallops added more wine, salt and pepper and sicilian spice. I feel it would benefit from browning the garlic in butter and then chopping. Since we are not able to acquire arugula in this remote area I substituted spinach. Please taste as you go, so you can layer the flavors that mean something to you. This is a great beginning.
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Thank you for posting this delicious and very easy-to-make dish! My garlic cloves weren't very large, so I used 3. Because I did not have arugula or white wine, I had to use chicken broth and chopped fresh basil to taste. We also topped the dish with fresh parmesan. YUM -- It was fabulous! I know the recipe will be great as written, so I am giving it 5*.
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Yum! I only made enough for one serving because I was cooking roast lamb for Little Miss (DD) and Hubby (I don't eat red meat). I did a little short cut and cooked the scallops first in a the same pan as the garlic/wine/lemon juice just to save wash up time. I also couldn't find baby arugula or rocket, so I used baby spinach and also used non alcoholic white wine. I topped it off with a handful of Parmesan cheese. Thank you so much Katanashrp for posting your recipe.
RECIPE SUBMITTED BY
Katanashrp
Pine Brook, 70
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