3/4 lb Bay or sea scallops
1/2 c White flour
Salt & pepper
2 tb Extra-virgin olive oil; for
- searing
1 Lemon; juice of &
- grated zest of
3/4 lb Spaghetti
1/3 c Fresh Italian parsley;
- chopped
2 tb Highest quality mild EVOO,
- or lemon-flavored olive
- oil; for drizzling
Put a large pot of salted water on a stove and bring to
boil. Meanwhile, if using bay scallops, leave whole; if
using sea scallops, cut into quarters. In a large bowl,
combine the flour with the salt and pepper. Dust the
scallops with the seasoned flour, then tap off the excess.
Heat a cast-iron skillet over high heat for 1 minute. Add
the 2 tablespoons olive oil and warm for 30 seconds. Add
the scallops and sear, turning as necessary, for not more
than 1 to 2 minutes. Add the lemon juice to the pan and
stir. Remove from the heat and cover to keep warm.
Add the pasta to the boiling water and cook until al
dente, 8 to 10 minutes. Drain, reserving about 1/4 cup of
the pasta water. Transfer the pasta to a warmed serving
bowl. Add the warm scallops and the pasta water and toss
well. Sprinkle the parsley and lemon zest on top, and
drizzle with the 2 tablespoons mild extra-virgin oil or
lemon-flavored oil. Serve at once.
Notes: Here is a stylish pasta that requires only minutes
to make. I suggest using an inexpensive extra-virgin oil
for searing the scallops, then topping the pasta with a
very good mild extra-virgin oil, Ligurian perhaps, or an
oil that has been crushed with lemons such as the Colona
Estate Granverde oil from the Molise in Italy, or "O"
Olive Oil from California. This creation was inspired by
chef Joe Simone of Boston.
Recipes from Olive Oil: From Tree to Table by Peggy
Knickerbocker www.theatlantic.com
