Autumn Delight! Plump Scallop Oil Pasta
Autumn Delight! Plump Scallop Oil Pasta
A Flavorful Autumn Oil Pasta Made with Seasonal Scallops
Introducing a super simple oil pasta recipe using plump scallops! We’ve enhanced the umami with oyster sauce and added vibrant color and a hint of spice with readily available chili peppers. For an extra layer of richness, we’ve included butter (or margarine). This easy scallop pasta recipe is perfect for a satisfying meal.
Main Ingredients- Pasta (1.5-2 servings)
- Fresh Scallop Adductors 10-11 pieces
- Onion 1/4 piece
- Green Chili Pepper 2 pieces
- Red Chili Pepper 1 piece
- Whole Garlic Cloves 4-5
- Minced Garlic 1 Tbsp
- Olive Oil 4 drizzles (approx. 2-3 Tbsp)
- Margarine 1 Tbsp (or Butter)
- Parmesan Cheese Powder (optional)
- Chopped Parsley (optional)
- Salt (for boiling pasta)
Seasoning & Others- Salt (for seasoning scallops) 2 pinches
- Pepper (for seasoning scallops) a few grinds
- Fish Sauce 0.5 Tbsp
- Oyster Sauce 1 Tbsp
- Salt (for seasoning scallops) 2 pinches
- Pepper (for seasoning scallops) a few grinds
- Fish Sauce 0.5 Tbsp
- Oyster Sauce 1 Tbsp
Cooking Instructions
Step 1
First, thaw the frozen scallop adductors by soaking them in cold water for about 5 minutes until they become tender. Be careful not to soak them for too long, as this can make the texture mushy.
Step 2
Once thawed, gently rinse the scallop adductors under running water. Then, thoroughly pat them dry with paper towels. Removing excess moisture is crucial for achieving a nice sear.
Step 3
To boil the pasta, fill a pot with plenty of water and add about 0.5 Tbsp of salt. This helps season the pasta from the inside out and prevents it from sticking.
Step 4
Once the water is at a rolling boil, add 1.5-2 servings of pasta. Cook it for about 10 minutes, or approximately 1 minute less than the package instructions, aiming for an ‘al dente’ texture.
Step 5
Prepare the vegetables. Finely mince the red and green chili peppers after removing the seeds. Feel free to add more green chilies if you prefer it spicier. Slice the whole garlic cloves thinly and shred the onion.
Step 6
Heat a pan over medium heat and add 4 drizzles of olive oil. Place the dried scallop adductors in the hot oil. Season them with 2 pinches of salt and a few grinds of pepper. Sear both sides until golden brown.
Step 7
When the scallops are nicely browned, add the shredded onion and sliced garlic to the pan. Add 1 Tbsp of margarine (or butter) and let it melt. The butter will add a wonderful aroma.
Step 8
Once the butter has melted completely, add the minced green chili pepper and sauté for a moment until fragrant. Now, add the minced garlic and continue to stir-fry, enhancing the garlic aroma.
Step 9
Temporarily remove the cooked scallops and vegetables from the pan and set them aside on a separate plate. This prevents the scallops from overcooking and becoming tough while you finish the pasta.
Step 10
Using tongs, transfer the cooked pasta directly into the pan, along with about a ladleful of the pasta cooking water (pasta water). This starchy water helps to emulsify the sauce. Add the minced red chili pepper now as well.
Step 11
Add 0.5 Tbsp of fish sauce and 1 Tbsp of oyster sauce. Toss everything together quickly to ensure the flavors are evenly distributed throughout the pasta. The fish sauce and oyster sauce will add a rich umami flavor.
Step 12
Finally, transfer the pasta to a serving plate. Arrange the seared scallops attractively on top to complete your delicious scallop oil pasta! For an extra touch, sprinkle with Parmesan cheese powder or chopped parsley, if desired.
