About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Sardinian Botarga Sauce | Main | Fish Sauce »

Scallop Sauce with Olive Oil, Garlic and Hot Pepper

I have been home from Italy for four days, and am still in a food coma from my three weeks in Bologna. I have been cooking amazing pasta dishes from Emilia-Romagna to give my husband a taste of what he missed this trip, and what he has to look forward to when we return next year.

Scallops%20P%26V%20Palma.jpg

I made this dish a couple of days before I left for Italy, and we both enjoyed it very much. We love scallops, but I have never thought to have them with pasta! The scallops are cut into small pieces, and sauteed with simply garlic, hot red chili pepper, fresh parsley and olive oil, then tossed with the hot spaghetti and bread crumbs. The hot pepper gives the dish a nice kick, and the scallops were tender and delicious!

Spaghetti%20with%20Scallop%20Sauce%20Palma.jpg

Comments (5)

This is my first time here and I am welcomed with this delicious dish. Definitely a keeper.

Deborah responds: Thanks for commenting! It looks like you found us through one of the Pomodori - Sandi- right? We hope you'll come back often.

Marcella Hazan:

I cannot continue to cook all of the dishes I have given recipes for - there must be at thousand of them and there are only two of us - but this is one of the seafood pastas I come back to again and again. I made it just last Thursday. In Venice I would make it with canestrei, tiny scallops, because the large cape sante, which we buy live, are for baking with their roe in their shells with thyme and olive oil. Speaking of olive oil, here is a dish that really showcases the beauty of a fine Italian olive oil. And the bread crumbs - no cheese please - really pull the dish together.

When I buy scallops in America, they are usually almost frozen, even if they are sold as fresh, and they throw off a lot of liquid in the pan. I cope by temporarily removing the scallops from the pan after I have sauteed them while I boil away the liquid they have shed.

Deborah responds: Marcella, that's a great tip for coping with the frozen scallops. I'll be sure to try it next time.

Welcome home Palma and thank you for blogging during your trip!

This recipe brings back memories. We used to make it often, and then for some unknown reason, it fell off of our radar. Thank you for bringing it back to my attention. It looks fantastic!

Mindy Smith:

I've never had scallops with pasta to the best of my knowledge, usually with risotto. Again the simpleness (is that a word)LOL, of ingredients, all blend together to make an amazing taste.
I also appreciate the input in regards to boiling off the water from the frozen scallops. Living in New England I often buy scallops and I will have to try this recipe.

Thank you ALL again for your passion and love for cooking!!

Dan Atkinson:

I prepared this dish last night - it was incredible. I've been cooking from 'Essentials' for nearly 10 years, but for some reason this recipe never made it onto the shopping list. Thank you Pomodori, for inspiring me to try something new from my favourite cookbook.

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This page contains a single entry from the blog posted on June 19, 2010 11:19 AM.

The previous post in this blog was Sardinian Botarga Sauce.

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