This is my favorite recipe for scallops. I could eat the entire bowl by myself. I have used both small and large scallops for this dish and I prefer larger scallops since the smaller ones can sometimes overcook quickly. If you cook fish and seafood for the Christmas holidays, I recommend you try this recipe, which I adapted slightly from one my cousin James gave us. Merry Christmas.
Pasta with Scallops
1-1/4 lbs. large scallops (27-30)
salt and pepper
light sprinking of garlic powder
1/2 cup extra virgin olive oil
1/4 cup white wine (I used Pinot Grigio)
3-4 cloves garlic, finely chopped
1 teaspoon dried Greek oregano
1/4 teaspoon kosher salt
freshly ground black pepper to taste
a generous pinch of Aleppo pepper or red pepper flakes
1/4 cup pasta cooking water
1/2 lb. linguine fini
1 tablespoon chopped fresh flat leaf parsley for garnish
Begin by rinsing the scallops then drying them with paper towels. Sprinkle scallops with salt and pepper and a very light sprinkling of garlic powder. In a 2-cup glass measuring cup combine olive oil, wine, garlic, oregano, salt, and both peppers. Whisk to mix well. Place scallops in a deep bowl and pour the olive oil mixture over the scallops. Let marinate 15-20 minutes. While the scallops are marinating, fill a 6-quart stockpot with water. Bring to a boil on high heat, then add 1 teaspoon kosher salt and return to the boil. Add linguine and cook until al dente. While pasta is cooking, place scallops and marinade in a large frying pan on medium-low heat. Bring to a simmer, cover, and let scallops cook about 4 minutes, then turn scallops and cook another 3-4 minutes until they are white and cooked through. Check for salt and add as needed. Reserve 1/4 cup of the pasta cooking water, then drain pasta. Add reserved pasta water to the scallops. Let cook 1 minute or so. Pour pasta into a serving bowl, then pour scallops and olive oil mixture over pasta and toss. It will seem soupy but some of the liquid wll absorb into the pasta. Garnish with chopped parsley. Serves 4.