Ted's Scallops with Pasta and Wilted Arugula

Ready in 1 hour
6 review(s) averaging 4.7. 100% would make again

Top-ranked recipe named "Ted's Scallops with Pasta and Wilted Arugula"

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Scallops lightly sauted in garlic, butter, red pepper and thyme. Served with spaghetti, wilted fresh arugula, parsley, parmesan and lemon zest & juice for a piquant edge.

"- It's not essential that spaghetti is used. But elongated pasta is definitely a better choice. They can probably go as thick as papardelle and still have the right mouth feel - An anchovy or two added in along with the butter would probably be a nice touch. If you do this, don't add any additional salt during cooking however - - just check the seasoning at the very end to tweak it to your liking if needed."

- MaxCaviar

Ingredients

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6 Ounce Spaghetti; Thin, Cooked Al Dente
3 Tablespoon Unsalted butter
3 Cloves garlic; finely chopped
1/2 Teaspoon Red pepper flakes
1/2 Teaspoon Dried thyme
1/2 Cup Dry white wine
1/2 Teaspoon Black Pepper; Ground
1/2 Teaspoon Salt
2 Green Olives; Thinly Sliced
Zest of 1 Lemon
8 Medium Scallops
1 Tablespoon Lemon juice
6 Ounce Parmesan; Grated Fine
1 Cup Arugula Leaves; lightly packed
1/4 Cup Fresh parsley; chopped

Original recipe makes 2

Servings  

Preparation

1. Cook the pasta to al dente. Rinse with cool tap water in a collander to stop the cooking. Set aside.

2. Melt butter in pan and add garlic, red pepper flakes and the dried thyme. Sauté over medium heat until garlic just starts to soften (NOT brown). Approx. 3-4 mins.

3. Add the wine and cook until alcohol evaporates (you can flambé to speed this up, but you will still need to keep cooking to get the sauce to reduce). Cook the sauce until it thickens slightly.

4. Add the black pepper, salt, green olives and lemon zest. Stir and allow to sauté for 30 seconds.

5. Add the scallops and sauté until they are just barely firming up. Push down on them with you fingers to check their firmness. Turn them over once or twice. The outside of the scallops should no longer be translucent and they should feel only slightly firm. They should be done in approx. 5-6 mins. over medium heat. But start checking them at 4 mins. to be safe (altitude, stove differences, et cet.)

6. As soon as the scallops are done, add in the pasta and stir to coat with sauce. Remove from the stove.

7. Add the juice of half of a lemon and sprinkle in the grated parmesan. Stir gently to incorporate and check the salt and pepper for your desired level of seasoning.

8. Add the arugula and parsley and fold in. Serve immediately.

Notes

- It's not essential that spaghetti is used. But elongated pasta is definitely a better choice. They can probably go as thick as papardelle and still have the right mouth feel - An anchovy or two added in along with the butter would probably be a nice touch. If you do this, don't add any additional salt during cooking however - - just check the seasoning at the very end to tweak it to your liking if needed.

Verified by stevemur
Calories Per Serving: 1687 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very good and easy to make
MissMuffi 2 years ago
It was delicious I'll do it again. I used whole weath spaghetti and it tasted excellent.
Sibila 3 years ago
Will cut back on the red pepper next time, but otherwise very good.
jennieb53 4 years ago
Delicious!
Wsherrock 4 years ago
I thought this was wonderful! MaxCaviar, you've done it again.
stevemur 10 years ago
- It's not essential that spaghetti is used. But elongated pasta is definitely a better choice. They can probably go as thick as papardelle and still have the right mouth feel - An anchovy or two added in along with the butter would probably be a nice touch. If you do this, don't add any additional salt during cooking however - - just check the seasoning at the very end to tweak it to your liking if needed.
MaxCaviar 10 years ago
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