• 10/2 Fried Scallops Day 3

    From Dave Drum@1:261/38 to All on Mon Oct 2 06:31:24 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Spaghetti w/Lemony Seared Scallops
    Categories: Pasta, Seafood, Citrus
    Yield: 4 Servings

    3/4 lb Bay or sea scallops
    1/2 c White flour
    Salt & pepper
    2 tb Extra-virgin olive oil; for
    - searing
    1 Lemon; juice of
    3/4 lb Spaghetti
    1/3 c Chopped fresh Italian
    - parsley
    Grated zest of 1 lemon
    2 tb Highest quality mild EVOO,
    - or lemon-flavored olive
    - oil; for drizzling

    Put a large pot of salted water on a stove and bring to
    boil. Meanwhile, if using bay scallops, leave whole; if
    using sea scallops, cut into quarters. In a large bowl,
    combine the flour with the salt and pepper. Dust the
    scallops with the seasoned flour, then tap off the excess.

    Heat a cast-iron skillet over high heat for 1 minute. Add
    the 2 tablespoons olive oil and warm for 30 seconds. Add
    the scallops and sear, turning as necessary, for not more
    than 1 to 2 minutes. Add the lemon juice to the pan and
    stir. Remove from the heat and cover to keep warm.

    Add the pasta to the boiling water and cook until al
    dente, 8 to 10 minutes. Drain, reserving about 1/4 cup of
    the pasta water. Transfer the pasta to a warmed serving
    bowl. Add the warm scallops and the pasta water and toss
    well. Sprinkle the parsley and lemon zest on top, and
    drizzle with the 2 tablespoons mild extra-virgin oil or
    lemon-flavored oil. Serve at once.

    Notes: Here is a stylish pasta that requires only minutes
    to make. I suggest using an inexpensive extra-virgin oil
    for searing the scallops, then topping the pasta with a
    very good mild extra-virgin oil, Ligurian perhaps, or an
    oil that has been crushed with lemons such as the Colona
    Estate Granverde oil from the Molise in Italy, or "O"
    Olive Oil from California. This creation was inspired by
    chef Joe Simone of Boston.

    Recipes from Olive Oil: From Tree to Table by Peggy
    Knickerbocker www.theatlantic.com

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