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Recipe by Jennifer Hess

November 29, 2007 in pasta, quick and easy, scallops, seafood, shellfish

Cappellini with Nantucket Bay Scallops

1-2 tablespoons olive oil
2 garlic cloves, peeled and smashed
Kosher salt
1/2 cup dry white wine
Red chile flakes to taste
1/2 lb. Nantucket Bay scallops (or sea scallops, halved or quartered if large)
1/4 cup chopped flat-leaf parsley, plus more for garnish
3/4 lb. cappellini (angel hair) pasta
Lemon zest & toasted breadcrumbs

Get a large pot of salted water boiling for the pasta.

Warm olive oil in a wide skillet and add garlic cloves and salt. Cook over medium heat until the garlic is fragrant and beginning to turn golden. Add the wine and chile flakes and let cook for a moment before adding the scallops. Season them with a bit more salt and continue cooking for about 3-4 minutes, until the scallops are just cooked through.

Add the cappellini to the boiling pasta water and cook about 3 minutes. Drain and place into a warmed serving bowl.

Stir the 1/4 cup of parsley into the scallops and remove them from the heat. Pour the scallops and sauce over the pasta and toss gently. Divide between bowls or plates and top each serving with additional chopped parsley, grated lemon zest, and a sprinkling of toasted breadcrumbs.