Tuesday, April 27, 2010

Pasta, Scallops With Italian Bread Crumbs Scampi Style Recipe




I just love scallops, I usually add these small ones to
Italian Seafood Chowder Soups, or a pasta like this one. The small ones are plentiful for a plate of pasta and actually a quick seafood dish that's so easy to make.

Hard to capture a good picture of small scallops, you can easily mistake them for chick pea's since they are so small... these little gems are aphrodisiacs from the sea, sweet and so tender.


Toasting the bread crumbs in garlic and olive oil..... equals so much flavor!



You can choose any pasta you like, I like an easy to pick up pasta, no twirling of the fork here..... most of the time you have the ingredients to make this recipe already in the house.


1/4 cup plus 3 tablespoons extra-virgin olive oil
8 cloves garlic, minced fine
1 1/2 cups Italian flavored bread crumbs
1/2 cup parsley fresh or dried
Coarse salt and coarse black pepper
2 cups of bay scallops washed and dry
1/2 cup butter
1/4 cup Chablis wine
1 teaspoon crushed red pepper flakes
1 pound penne pasta, rigatoni or your favorite
1/2 cup Romano cheese
wedges of lemon
To a large skillet preheated over medium heat, add 1/4 cup extra-virgin olive oil, 4 turns of the pan, and minced garlic. When the garlic is golden by sizzling in oil add bread crumbs. Stir bread crumbs until golden brown. Add parsley and salt and pepper to taste. Transfer bread crumbs to a dish and reserve. In the meantime boil pasta in salt water set aside.

Return skillet to heat and add 3 tablespoons extra-virgin olive oil, 3 turns of the pan. Add butter,scallops, wine and red pepper flakes to the pan cook over medium heat 2 or 3 minutes . Add hot, cooked pasta to the skillet and toss with cheese. Add bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Serve with wedges of fresh lemon and twist juice over top of scallops and pasta, sprinkle with parsley, more cheese and serve.

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