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
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