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Scallops Aglio e Olio

Scallops Aglio Olio

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I may be a noob cook, but I’m proud to say that I’ve learnt to whip up a mean dish of scallops Aglio Olio. Aglio e Olio which means garlic and oil is a traditional Italian pasta and one of the first few dishes I learnt to make when I started cooking.

Check Out: Shrimps Aglio Olio Recipe

Nowadays, I’m quite reluctant to order this dish outside, because it’s usually quite expensive on the menu, yet so cheap & easy to make at home – I’d rather spend the money on finer ingredients or buy white wine to complete the meal.

Scallops Aglio Olio Recipe

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44 Responses to “Scallops Aglio e Olio”

  1. jx — March 9, 2011 @ 2:29 pm

    Hi.. thanks for the receipe!
    I tried it out today and the result is delicious!
    So happy!


    • wiffy replied: — March 9th, 2011 @ 10:32 pm

      Happy to hear that! thank you!


  2. 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!


    • 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.


  3. 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.


  4. 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!!!


  5. 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.


  6. 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.


    • 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.


  7. 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!



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