April 13, 2004
Buttered Taglierini with Seared Scallops, White Wine, Chili, and Parsley
Ingredients:
12 scallops, trimmed with roe on or off to your preference
1 tbsp olive oil
1 clove of garlic, peeled and finely chopped
2 medium-sized fresh red chilies, seeded and finely chopped
3/4 cup white wine
1 lb taglierini (or linguini)
1 good handful of flat-leaf parsley, roughly chopped
1/4 cup butter
salt and freshly ground black pepper to taste
Directions:
On a board, place each scallop on its flat side and slice it across in half. Put the olive oil into a hot pan and add the scallops, garlic, and chili, which will sear and sizzle right away. As soon as the scallops have colored on one side, pour in the wine, letting it reduce slightly.
Meanwhile, cook the pasta in boiling salted water until al dente. Add the pasta to the scallops with the parsley and butter and remove from the heat. Toss and taste for seasoning. Serve.
Yield: 4 servings.
From The Naked Chef by Jamie Oliver
