My sister and I were in Ashland, Oregon, a number of years ago for the Oregon Shakespeare Festival. Although we were there mainly for the Festival, we always enjoy travelling and finding great places to eat. We stopped at one little place that had a terrific scallop and cappellini dish, and we both ordered it. (Not too much originality there, but then, we have been sisters for a LONG time!) We were so glad we had both ordered it, because one would not have been enough ... we scarfed down everything in front of us. Upon arriving home each of us tried to duplicate it, and this recipe is a combination of all our efforts. I sometimes chop the spinach, and I think it's better if you do because it incorporates itself better into the pasta. The bread crumbs MAKE the dish, I think. Well, so does everything else! :)) - MadeinMaine —MadeInMaine
Test Kitchen Notes
This is a fabulous meal! The noodles alone were delicious, I could eat those with nothing else! However, the scallops with spinach were wonderful too and when added to the noodles made such a fresh and light entree! I also liked that kick of the heat coming from the red pepper, which gave the dish an extra dimension. This will go on my list of favorites! —The Editors
pound fresh sea scallops
top quality extra-virgin olive oil
Italian-herbed bread crumbs
portions angel hair pasta (cappellini)
large cloves of garlic, minced
chopped fresh parsley
to 1/2 tsp red pepper flakes, to taste
salt, to taste
juice of one good-sized lemon
cups baby spinach leaves, cut into strips if desired
In This Recipe
Rinse and dry the scallops.
Start lightly salted water heating for the pasta. Brown breadcrumbs in 2 Tbsp olive oil; set aside.
When the water is boiling, add the pasta. As the pasta cooks, heat ¼ cup olive oil in a large stir-fry pan. Lightly brown 1 minced clove of garlic, then add half the chopped parsley, the red pepper flakes, and a little salt. When pasta is cooked al dente (about 5 minutes), drain and add to stir-fry pan and toss together with sauce. Keep warm.
Put 2 tbsp olive oil in a skillet and heat until very hot; add another minced clove of garlic and the scallops, and stir-fry for 2-3 minutes. Add the rest of the parsley, sprinkle with the lemon juice and cook another 2-3 minutes, turning often, until the scallops are just about cooked (they will appear opaque instead of translucent). Add the spinach and stir until wilted.
Place pasta on plates, top with the scallop/spinach mixture, and sprinkle with toasted bread crumbs.