Spicy Scallops With Capellini
- Ready In:
- 28mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb sea scallops, quartered if large
- 6 tablespoons extra virgin olive oil
- 1⁄4 cup dry white wine
- 2 tablespoons flat leaf parsley, coarsely chopped
- 1 tablespoon garlic, minced
- 1 small dried chipotle chile, with seeds,stemmed and chopped
- fine sea salt
- 1⁄2 lb capellini
directions
- Preheat the oven to 400°.
- In a large shallow glass or ceramic baking dish, toss the scallops with the oil, wine, parsley, garlic and chipotle.
- Season with salt and bake for about 15 minutes, or until the oil is sizzling and the scallops are firm.
- Meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes.
- Drain; transfer to a serving bowl.
- Add the scallops and their juices, toss well and serve immediately.
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Reviews
-
I think this is the best scallop-pasta recipe I've ever tried. It's simple, yet so flavorful. The capellini is just the right size and texture to go with delicate scallops, and the chipotle and garlic give it a kick without overpowering the scallops. This is very nice for a work night, too -- doesn't take too much time. Thanks!
RECIPE SUBMITTED BY
mermaidmagic
Boston, MA
I was born and raised in Boston and continue to live here still. I met my hubby in 1986 and we've been together ever since. We have two children and my family is my passion.
Pet peeves? Rudeness, laziness, greed, hatred, and bad manners of any kind. And for some reason, I can't stand listening to someone whistle!