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Scallop Sauce with Olive Oil, Garlic, and Hot Pepper

Scallop Sauce with Olive Oil, Garlic, and Hot Pepper

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Servings: 6 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • 1 lb fresh bay OR deep sea scallops 455 g
  • 1/2 cup extra virgin olive oil 120 ml
  • 1 tbsp garlic chopped very fine (15 ml)
  • 2 tbsp chopped parsley 30 ml
  • Chopped hot red chili pepper to taste
  • Salt
  • 1 to 1 1/2 lb pasta 455 to 680 g
  • 1/2 cup dry unflavored bread crumbs, lightly toasted (120 ml)

Equipment

  • Kitchen Knife
  • Cutting board

Method
 

  1. Wash scallops in cold water, pat thoroughly dry, and cut into pieces about 3/8 inch thick.
  2. 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.
  3. 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.
  4. Toss thoroughly with cooked drained pasta. Add bread crumbs, toss again, and serve at once.

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