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.

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Course Main Course

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.