Dry Scallop and Garlic Scape Pasta
Food blogger Marc Matsumoto explains dry scallops in a full post on the Fresh Tastes blog.
- 300 grams (10.6 ounces) "dry" sea scallops (9 very large scallops)
- 340 grams (12 ounces) dried spaghetti
- 1/4 cup olive oil
- salt and pepper
- 1/4 cup all-purpose flour
- 2 cloves of garlic smashed and roughly chopped
- 80 grams (2.8 ounces) garlic scapes, cut into 1” lengths
- 20 grams (0.7 ounces) Parmigiano Reggiano, grated
- Use paper towels to remove as much moisture from the surface of the scallops as you can.
- Bring a large pot of heavily salted water to a boil then add the pasta. I like my pasta very al dente, so if the package says 9 minutes I usually only boil it for 8.
- Start heating a large sauté pan over medium high heat.
- Generously salt and pepper the scallops on both sides, and then dust each side of the scallops in the flour (try not to get any flour onto the sides of the scallops).
- By now, your pan should be hot. Add the olive oil and then add the scallops. Fry on one side until they turn opaque about a third of the way up the sides. Flip them over and fry until they’re opaque about a third of the way up the second side (the middle third should still be translucent). Transfer the scallops to a cutting board, and then add the garlic to the pan.
- While the garlic is browning, slice the scallops into quarters.
- When the garlic has browned around the edges, add the garlic scapes and stir-fry.
- Your pasta should be just about done, so when the timer goes off, drain it and add it in with the garlic. Return the scallops to the pan along with the Parmigiano Reggiano and toss everything together using tongs.
- Serve immediately.