Tender Scallop Oil Pasta: A Rich & Flavorful Delight
Scallop Aglio e Olio: Elevate Your Pasta Night
Experience the luxurious texture of tender scallop slices in this exquisite oil-based pasta. This recipe brings a touch of elegance to your table with minimal effort.
Ingredients- Scallop slices 100g (if frozen, thaw naturally)
- Pasta for 2 servings (approx. 200g)
- 3-4 cloves fresh garlic
- 3-4 button mushrooms
- 1 handful fresh spinach (approx. 50g)
- 2-3 dried chili flakes (or a pinch of dried chili)
- Generous amount of olive oil
- 100ml chicken stock (or pasta water)
- Salt to taste
- Black pepper to taste (optional)
Cooking Instructions
Step 1
Begin by preparing all your ingredients. If using frozen scallops, allow them to thaw naturally at room temperature or in the refrigerator for at least 30 minutes before cooking. Wash the spinach thoroughly and pat it dry. Slice the garlic thinly or mince it, and slice the mushrooms into bite-sized pieces. Crumble the dried chili flakes to help release their flavor and spice.
Step 2
Heat a generous amount of olive oil in a wide pan over medium-low heat. Add the sliced garlic and crumbled chili flakes. Gently sauté them, allowing the garlic to turn golden brown and release its aromatic fragrance into the oil. Be careful not to burn the garlic, as this will make it bitter.
Step 3
Meanwhile, bring a pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions, but aim for al dente—about 1-2 minutes less than the suggested time. Reserve about 1 cup of the starchy pasta water before draining; this will be useful for emulsifying the sauce later.
Step 4
Once the garlic and chili have infused the oil, add the sliced mushrooms to the pan and sauté until they begin to soften. Next, add the thawed scallop slices to the pan. Sear them over high heat for just about a minute per side until they are opaque. Avoid overcooking the scallops, as they can become tough. Immediately add the drained pasta to the pan with the scallops and mushrooms.
Step 5
Pour in the chicken stock (or reserved pasta water) and toss everything together to coat the pasta and ingredients. Let it simmer for a moment to allow the pasta to absorb some of the sauce. Finally, add the fresh spinach to the pan. Stir gently until the spinach just begins to wilt from the residual heat. You can even turn off the heat before adding the spinach to prevent it from becoming overcooked and losing its vibrant color. Season with salt and a pinch of pepper to taste. Toss everything one last time to combine, and your delicious Scallop Oil Pasta is ready to serve!
