A Delicious Dish

Tonight my husband surprised me with this twist on an American’s Test Kitchen recipe.

He calls it:

Pasta with Scallops, Garlic, and Tomatoes

Prep: 5-10 minutes

Cook: 10-15 minutes

Serves 2


6 ounces pasta (spaghetti, angel hair, linguini, or whatever you prefer)

8 – 12 ounces bay scallops (depending on how hungry you are)

1 tomato, diced

4 cloves of garlic, minced fine

Juice from half of a lemon

Handful of fresh parsley, finely chopped

Salt and pepper

Small dash of red pepper flakes

Olive oil

2 slices sandwich bread (any style)

½ tbsp butter, melted

Freshly grated parmesan (enough to top the dishes)

For the bread crumbs:

  1. heat the oven to 350 degrees
  2. tear the bread into pieces and place in a food processor along with the melted butter, a pinch of salt, and a few grinds of pepper
  3. process the bread mixture until fine
  4. place the mixture in a shallow baking dish (a pie pan works well) and bake for 15 minutes, stirring at 5 and 10 minutes

For the pasta:

  1. put on a pot of salted water to cook the pasta and add the pasta when ready; remove the pasta when cooked al dente
  2. while the pasta is cooking, heat a medium-sized skillet over med-low heat
  3. add a few Tbsp of oil and about half of the garlic; cook for a few minutes (until fragrant; do not cook at a higher heat or the garlic will burn!)
  4. increase the heat to medium and add the scallops; season with salt and pepper
  5. once the scallops are cooked (do not overcook them!), remove the skillet from the heat and add the tomato, parsley, lemon juice, red pepper flakes, and the remainder of the garlic; toss to combine
  6. divide the pasta into bowls and top with the scallop mixture
  7. top the pasta with (in order) a drizzle of olive oil, parmesan, and bread crumbs
  8. serve immediately

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