You are here: Seasoned Cooking » All Issues » January 2006 Issue » This Article » Page 1
 
January 2006 Issue
Bowtie Pasta with Scallops
by Philip R. Gantt
Table of Contents | Single-page view
Page

Related Sites

Oster

The Oster site includes everything from small kitchen appliance information to recipes and party planning.

The Kitchen Link

This high-tech site features live cooking chats and a huge directory of cooking tools, techniques, and resources.

CAP Diana

Le spécialiste de la barde(naturelle et reconstituée), des décors d'enrobage et des sauces (liquides/IQF/thermostables) pour la charcuterie et les ...

MacCheese.com

Get free macaroni and cheese recipes from this fun and lively site. You’ll love these unique mac & cheese ideas! Cool gifts for macaroni lovers too.

Join Our Cooking Classes and Cooking Tours in T...

Enjoy one week and half Week cooking vacation, Cooking Courses and Cooking Classes in Tuscany with us and stay in our luxurious villas. Make your T...
Welcome to Seasoned Cooking and to Phil's International Flair!

Well, here is a simple recipe that can be used as a main course or a side dish. I made this the other night and it came out spectacular.

I prefer to use the larger scallops rather than the small bay scallops that you will sometimes find in the market, however either will work in this recipe. If you use the smaller scallops, make sure to not overcook them and add them at the last few minutes of cooking.

Now, on to the recipe! Be well, and good eating!

 

Bowtie Pasta with Scallops

One might ask, why use bowtie pasta for this recipe? My reason is simple, bowtie pasta has a larger surface area than other pastas, and the size of the pasta conforms better to the size of the larger scallops. If you use the smaller bay scallops, you may want to substitute pasta shells which are more comparable in size to the bay scallops. You should also reduce cooking time accordingly.
  • 8 ounces bowtie pasta, cooked al dente (firm, or slightly undercooked)
  • 8 ounces fresh or fresh frozen scallops (defrosted)
  • 3 Tbsp. finely chopped parsley
  • 1 scallion, diced
  • 1 clove garlic, crushed and finely diced
  • Juice of 1 lemon
  • Salt to taste
  • Plenty of freshly ground pepper
  • 4 Tbsp. oil, either sesame oil or olive oil
  • 1 shallot, finely sliced
  • 1/4 cup wine, chardonnay preferred (cream sherry may be used for a slightly sweeter dish)
First, prepare the pasta and after it is cooked, do not rinse, simply drain. Drizzle the pasta with a little oil, toss, and then add salt and freshly ground pepper.

In a skillet over medium flame, heat the oil and add the shallot and garlic. Stir for 30 seconds to flavor the oil before adding the pasta. Stir fry the pasta for about 2 minutes. Add the scallops to the pasta and stir constantly for 2 more minutes. Add the lemon juice and wine. Cook an additional 3 minutes, stirring constantly. You may also add a little lemon zest at this point for extra flavor.

Finally, add the sliced scallions and finely chopped parsley. Stir for an additional 2 minutes. Add more freshly ground pepper and salt to taste. Serve immediately.

You may also garnish this dish with a sprinkling of parmesan cheese if you like. Enjoy!

  • Yields: 4 servings
  • Preparation Time: 25 minutes
 



Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.