Capellini with Nantucket Bay Scallops
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Author Notes: November is the season for Nantucket Bay Scallops. These sweet little gems are about midway between a regular bay scallop and a sea scallop in size, and they’re perfect for simple, clean-flavored preparations like this pasta dish. My ex-husband used to make something similar (a recipe he ganked from some food magazine I’ve long forgotten), and I have updated it over the years by adding two of my favorite flavor boosters – chile flakes and fresh lemon zest. This dish is bright and tasty, comes together in literally minutes, and allows the delicious flavor of the scallops to shine. - lastnightsdinner
Serves 2-4
- 1 tablespoon extra virgin olive oil
- 1-2 garlic cloves, peeled and thinly sliced
- Kosher salt
- 1/2 cup dry white wine or white vermouth
- Red chile flakes to taste
- 1/2 pound Nantucket Bay scallops (or sea scallops, halved or quartered if large)
- 1/4 cup chopped flat-leaf parsley, plus more for garnish
- 3/4 pounds cappellini (angel hair) pasta
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 2 tablespoons fine dry breadcrumbs
- Get a large pot of salted water boiling for the pasta.
- Add the cappellini to the boiling pasta water and cook about 3 minutes, just until al dente. Remove the pasta from the water and place into a warmed serving bowl, adding a ladle or two of the starchy water to keep it moist.
- While the pasta cooks, warm the olive oil in a wide skillet and add the garlic cloves and a pinch of salt. Cook over medium heat until the garlic is fragrant and beginning to turn golden.
- Add the wine and chile flakes and let cook for a moment before adding the scallops. Season the scallops with a bit more salt and cook for about 3-4 minutes, until the scallops are just cooked through.
- Stir the 1/4 cup of parsley and the lemon juice into the scallops and remove them from the heat. Pour the scallops and sauce over the cooked pasta and toss gently.
- Divide between warmed bowls or plates and top each serving with additional chopped parsley, the grated lemon zest, and a sprinkling of breadcrumbs.
- This recipe was entered in the contest for Your Best Seafood Pasta
- This recipe was entered in the contest for Your Best Scallops
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over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
This looks perfect!
about 3 years ago Oui, Chef
There are few things on this Earth tastier than Nantucket Bay Scallops. I love how this simple preparation just lets them shine.
about 3 years ago lastnightsdinner
Thanks so much!
about 3 years ago WinnieAb
Looks fantastic!
about 3 years ago lastnightsdinner
Thanks, Winnie!
about 3 years ago Lizthechef
Recipe looks terrific - how about panko for the b'crumbs?
about 3 years ago lastnightsdinner
Thanks! I hadn't thought of using panko - I've always done this dish with fine, dry breadcrumbs (one of the only times I use them). If you try it, let me know how it turns out!
over 3 years ago Loves Food Loves to Eat
I'm going to make this for dinner tonight! Was looking for something new and simple to make tonight, and I happen to have everything for this (substituting whole wheat spaghetti for the pasta).
over 3 years ago lastnightsdinner
Thanks, ladies! I love the crunch of the breadcrumbs and how it contrasts with the tender scallops. And I think the chile flakes make the scallops taste even sweeter. I hope you guys enjoy this dish!
over 3 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
What a fun fun fun update on an old standby. Breadcrumbs? Brilliant! Chili flakes? Why didn't I think of that? Thanks, again, for a stellar recipe.
over 3 years ago KelseyTheNaptimeChef
I l-o-v-e scallops of every shape and size. Eating them with pasta is one of my favorite ways to enjoy them and I can't wait to try this with chili flakes instead of my usual lemon butter - fantastic recipe!!
over 3 years ago sweet enough
this is one of my favorite ways to eat scallops and I plan to try your recipe this weekend. I've never added breadcrubs or chile flakes.