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Scallops Aglio e Olio

   

Scallops Aglio Olio Recipe

Scallops Aglio e Olio Recipe

Check out the base aglio olio recipe for more tips on how to perfect this pasta dish.

Serves: 2

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

  • 2 servings of pasta (I used 180g linguine)
  • 10 fresh large scallops
  • 3 tbsp fine olive oil
  • 40g butter divided
  • 8 cloves garlic peeled and roughly chopped
  • 2 chilli padi sliced (or substitute with 1/2 tsp chilli flakes)
  • salt and freshly cracked black pepper to taste
  • 30g Italian flat-leaf parsley finely chopped

Directions

  1. Bring a pot of salted water to boil. Cook pasta according to the timing indicated on the packaging, minus two minutes. Drain and set aside the pasta, reserving some of the pasta water.
  2. Heat a deep pan and add half the butter. Spread the melted butter evenly over the pan either by swirling the pan, or using a spatula.
  3. Season scallops with salt and black pepper, then arrange one layer on the pan. Allow one side to sear and brown before flipping over to the other side using kitchen tongs. When both sides of the scallops are browned, take out and set aside on a plate.
  4. Add olive oil to the pan with the scallop juices and browned bits. When the oil is heated, add garlic and chilli. When the garlic turns light brown, turn off the stove and let the garlic cook for a few more seconds to turn a lovely golden brown. Add cooked pasta, 1-2 tbsp reserve pasta water, 3/4 of the parsley and remaining butter (cubed). Season with salt and black pepper. Toss to coat the pasta evenly, ensuring the butter is melted fully.
  5. Dish pasta to serving plates and top with the cooked scallops and the remaining parsley.
                                           

Leave a Comment





44 Responses to “Scallops Aglio e Olio”

  1. Michelle — September 20, 2011 @ 9:19 pm

    Hi Wiffy, I Thot I was the only one eating aglio olio pasta with chili Padi! I have got 3 questions :-
    A) once pasta is cooked, do u run it under the tap to cool it n prevent sticking? If u don’t, how do u prevent the pasta fm sticking together?
    B) what is that instrument in the picture with the minced garlic? Do u use it to mince garlic instead of chopping with knife? Is there any instrument that can peel a garlic? My nails would peel into layers after I use them to peel off garlic skin.
    C) unrelated question but can u recommend a good blender or food processor? To blend garlic, onions, chilling…or mushroom to make soup! Thanks!
    Michelle

    Reply

    • wiffy replied: — September 23rd, 2011 @ 7:00 pm

      Hi! A) if you cook the pasta just before mixing them together, then they won’t stick coz they are still moist & hot. if not, you can either run the cooked pasta in water just before using, some people also coat the cooked noodles in olive oil.
      B) that’s a garlic press! I’ll be featuring the tool on NC Reviews one of these days … yes I use that to mince garlic. I know a way to peel garlic easily – first cut the top and bottom ends with a knife, then gently crush the garlic with the side of the knife (some people smack it), the skin will come loose easily this way. this is also a good way for recipes that call for whole garlic cloves in stews and braises, because the garlic scent is released this way.
      C) no special brand to mention, I have a Phillips and a u-like blender, they are quite normal to me.

      Reply

  2. maria tan — October 20, 2011 @ 7:08 pm

    just made this, its sooooo yummy thanks for sharing. gonna make it again for my frens this weekend.

    Reply

  3. Gabby — March 24, 2012 @ 10:58 pm

    I stumbled onto your recipe and I decided to make it last night…… It was amazing!!!! I’m a noob when it comes to cooking, love scallops too and this is definately a keeper!!! Thanks!!!

    Reply

  4. Ju — May 1, 2013 @ 4:12 pm

    Hi Wiffy,

    I tried yr recipe. My spaghetti tastes great but scallop turns out to be overlooked and chewy. Is there any way to know that the scallop is cooked & ready to dish out? Tks.

    Reply

  5. Audrey — October 26, 2013 @ 7:48 pm

    Hi! What scallop do u recommend? I try to use frozen ones and I just not sure how to clean them up before cooking.

    Reply

    • wiffy replied: — November 13th, 2013 @ 11:17 am

      I recommend those really large Japanese scallops. I got those which are frozen and thaw them before cooking. You can check out my XO Scallops Recipe for a photo of it. http://www.noobcook.com/xo-sauce-scallops/2/

      Reply

  6. Up De Ante — June 24, 2014 @ 12:58 am

    I’m so impressed, something I never thought of whipping up! Shared it with my readers!

    http://updeante.blogspot.sg/2014/06/links-we-love-june-w4.html

    Reply

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