Scallops alla Siciliana
A simple and delicious Lighthouse Seafoods Sea Scallop and pasta dinner. Add any semi – dry Italian or French White Wine or Champagne to increase the pleasure of these beautiful tender, juicy scallops and pasta.
Ingredients
- Pasta Of Your Choice (About 8 oz.; We Used Bucatini)
- 6–8 Lighthouse Seafoods Sea Scallops
- 3 Tbsp Extra-Virgin Olive Oil (For Scallops)
- 1/4 Cup Extra-Virgin Olive Oil (For Sauce)
- 1 Heaping Tbsp Roughly Chopped Fresh Garlic
- Red Chili Flakes Or 1 Finely Chopped Bird’s Eye Chili
- 1 2 oz. Tin Anchovies (Reserve The Liquid)
- 1/2 Cup Rough Chopped Italian Parsley
- 1 Cup Smashed Croutons Or Coarse Breadcrumbs From Stale French Or Italian Bread
- 1/4 Cup Pasta Cooking Water
- Sea Salt, To Taste
- Freshly Ground Black Pepper, To Taste
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Prepare ingredients: chop garlic, chili, parsley, and crush stale bread into coarse crumbs.
- Pat scallops dry between paper towels and season with salt and pepper.
- Preheat two sauté pans over low heat for about 3 minutes.
- Cook pasta in salted water, setting a timer for 1 minute less than the package instructions. Stir once every minute.
- When pasta has cooked about 5 minutes, heat 3 Tbsp olive oil in one pan and add scallops. Sear without moving for 3-4 minutes.
- Flip scallops and cook about 90 seconds more. Remove them to a paper towel-lined plate.
- In the second pan heat 1/4 cup olive oil. Add anchovies, garlic, and chili and cook until fragrant.
- When garlic begins to turn lightly golden, add parsley and about 1/4 cup pasta water.
- Drain pasta when al dente and add it to the sauce with breadcrumbs and reserved anchovy liquid.
- Toss well and adjust seasoning with salt and pepper if needed.
- Twirl pasta into bowls and arrange scallops around the pasta. Spoon pan juices over the scallops.
Optional: A little grated Parmesan can be added for extra richness.
Suggested Pairing: Semi-dry Italian or French white wine, Champagne, or sparkling wine.
Scallops alla Siciliana
A simple and delicious Lighthouse Seafoods Sea Scallop and pasta dinner. Add any semi – dry Italian or French White Wine or Champagne to increase the pleasure of these beautiful tender, juicy scallops and pasta.
Ingredients
- Pasta Of Your Choice, About 8 oz.; We Used Bucatini
- 6 –8 Lighthouse Seafoods Sea Scallops
- 3 Tbsp Extra-Virgin Olive Oil, For Scallops
- ¼ Cup Extra-Virgin Olive Oil, For Sauce
- 1 Heaping Tbsp Roughly Chopped Fresh Garlic
- Red Chili Flakes Or 1 Finely Chopped Bird’s Eye Chili
- 1 2 oz. Tin Anchovies, Reserve The Liquid
- ½ Cup Rough Chopped Italian Parsley
- 1 Cup Smashed Croutons Or Coarse Breadcrumbs From Stale French Or Italian Bread
- ¼ Cup Pasta Cooking Water
- Sea Salt, To Taste
- Freshly Ground Black Pepper, To Taste
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Prepare ingredients: chop garlic, chili, parsley, and crush stale bread into coarse crumbs.
- Pat scallops dry between paper towels and season with salt and pepper.
- Preheat two sauté pans over low heat for about 3 minutes.
- Cook pasta in salted water, setting a timer for 1 minute less than the package instructions. Stir once every minute.
- When pasta has cooked about 5 minutes, heat 3 Tbsp olive oil in one pan and add scallops. Sear without moving for 3-4 minutes.
- Flip scallops and cook about 90 seconds more. Remove them to a paper towel-lined plate.
- In the second pan heat 1/4 cup olive oil. Add anchovies, garlic, and chili and cook until fragrant.
- When garlic begins to turn lightly golden, add parsley and about 1/4 cup pasta water.
- Drain pasta when al dente and add it to the sauce with breadcrumbs and reserved anchovy liquid.
- Toss well and adjust seasoning with salt and pepper if needed.
- Twirl pasta into bowls and arrange scallops around the pasta. Spoon pan juices over the scallops.
Notes
Optional: A little grated Parmesan can be added for extra richness.
Suggested Pairing: Semi-dry Italian or French white wine, Champagne, or sparkling wine.
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