This sauce cooks fast: garlic, parsley, and hot pepper season olive oil, and the scallops are cooked briefly over high heat. Bread crumbs are tossed in at the end before serving.
Ingredients
Equipment
Method
- Wash scallops in cold water, pat thoroughly dry, and cut into pieces about 3/8 inch thick.
- Cook garlic in olive oil over medium heat until light gold. Add parsley and hot pepper, stir once or twice, then add scallops and 1 or 2 large pinches of salt.
- Turn heat up to high and cook about 1 1/2 minutes, stirring frequently, until scallops lose their shine and turn flat white. Do not overcook. If they shed a lot of liquid, lift scallops out with a slotted spoon and boil down the juices, then return scallops and turn them over quickly. Turn off heat.
- Toss thoroughly with cooked drained pasta. Add bread crumbs, toss again, and serve at once.