Tag Archives: scallops

Linguine with Spicy Scallop Marinara

28 Aug
Whew! What a summer! Four weeks in Puerto Rico, another week in Chincoteague, VA, plus wall-to-wall activities, nonstop writing for the Edible publications…it’s been great, but I am afraid I have not posted here as often as I would have liked.
 
More garlic, cause that's how we roll.

More garlic, cause that’s how we roll.

If you think I have neglected this, you should see the #GardenofNeglect in my raised beds. Once again, the champion of zucchini failure failed to get even one lousy zucchini, bringing my three-year grand total to ONE. Ah well, fall plantings are in and I see a few radish greens popping up, so maybe we’ll get something going there now that we are home.

Sweet, tender Chincoteague scallops are a treat

Sweet, tender Chincoteague scallops are a treat

 
Anyhoo, this recipe is something my brother and sister-in-law put together while we were in Chincoteague to take advantage of the superb sea scallops available there. Apparently this is a new go-to for them in their home in Canada, warming without being heavy.
 
Hard at work in the kitchen

Hard at work in the kitchen

They based it on a Food Network recipe that uses spaghetti, parmesan rind and much less garlic than my brother bungs in. Why you would want to use less garlic is beyond my comprehension, but to each his/her own! You can use less than the amount called for in my brother’s version, but for my money, he has the right idea using a lot.

 
Look at that color...

Look at that color…

It was truly delicious, with bright clear flavors and not difficult at all to put together. I think it will become a go-to here in New York too!

 
Let's eat!

Let’s eat!

Linguine with Spicy Scallop Marinara

(serves four to six)

Kosher/coarse salt
1lb linguine
1 tablespoon extra-virgin olive oil, plus more for drizzling
  6cloves garlic, minced
1/4 to 1/2 teaspoon red pepper flakes, plus more to taste
1 28 -ounce can whole San Marzano tomatoes, crushed by hand
1 cup loosely packed fresh basil, sliced, plus more for topping

grated Parmesan to taste
3/4 pound bay scallops or sea scallops cut into 1″ chunks

Cook pasta according to package direction. Before draining, reserve 1/4 Cup cooking liquid.

Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1/2 cup water and half of the basil. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes. Season with salt.

Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Add the remaining basil, stir in the parmesan and season with salt and more red pepper flakes.

Drain the pasta and add to the skillet with the sauce; toss. If you need more liquid, use the reserved cooking liquid. Divide the pasta among bowls, drizzle with olive oil and top with more basil.

A view from the kitchen

A view from the kitchen

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