I love seafood and one of my favourites are scallops. The bigger ones are known as Diver Scallops and the smaller ones (what we are cooking with today) are Bay Scallops.
They get their name as they are found in shallow bays and estuaries in the northeast Atlantic. Autumn is considered peak season but one can find quality frozen scallops at your local fish monger and many supermarkets.
Scallops are sweet, a little briny and barely (if at all) need any salt. They are also small and cook very quickly. I add them to the sauce near the end of the cooking process where the residual heat from the sauce and pasta are enough to cook them.
It’s okay to have scallops be a little under done rather than overcook. It’s a simple sauce of onions, garlic, ginger, wine, cream and lemon to brighten up the sauce.
Bay Scallops With Spaghetti
(serves 4)
1 lb. bay scallops
1lb. dry spaghetti or linguine
1/3 cup extra virgin olive oil
1 medium onion, finely chopped
2-3 cloves of garlic, minced
2 Tbsp. minced ginger
1/2 cup dry white wine
1 cup heavy cream (or evaporated milk)
zest and juice of 1/2 lemon
1 to 2 ladles reserved pasta water
salt and pepper to taste
1/2 cup finely chopped chives
- Pat-dry your scallops with paper towel, reserve. Place a large pot of water on your stovetop, add a good amount of salt and once aboil, add your pasta and cook for 5-6 minutes.
- Meanwhile, place a large skillet on your stovetop over medium heat. Add the olive oil, onions, garlic and ginger and sweat for 6-7 minutes or until onions are translucent.
- Add the wine and simmer for 5 minutes. Now add the cream and simmer for 3-4 minutes. Season lightly with salt and pepper.
- Add cooked pasta to sauce along with the scallops and lemon zest and juice. Toss to incorporate and cook the scallops. Add hot pasta water a ladle at a time to the sauce.
- Adjust taste with salt and pepper, divide and plate. Top with chives and fresh ground pepper.
Top Tip: Want to avoid cream? Use more pasta water or take pan off the heat and stir in full fat Greek yogurt instead.
