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Angel Hair Pasta with Scallops
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- #9918
serves/makes:
ready in:
under 30 minutes
under 30 minutes
5 reviews
ingredients
1/2 pound sea scallops, sliced 1/4-inch thick
1 medium fresh tomatoes, minced into 1/4" pieces
4 slices bacon or pancetta, diced fine
3 cloves garlic, minced
fresh thyme, salt and pepper to taste
1 pound angel hair pasta (also cappelini or vermicelli)
directions
Boil water for pasta. When it begins to boil, add salt and oil, then turn down and start the sauce.
In a large skillet over medium heat, cook the bacon or pancetta to render out some of the drippings. Add garlic and stir to brown. Add scallops, cooking quickly to avoid browning but to cook thoroughly (this is why they're cut into thin slices).
When the scallops look nearly done, turn the water back up to a boil, then put the tomatoes into the skillet at the same time you put the pasta into the water. Cook for the requisite amount of time (2-3 minutes fresh, 6-7 minutes dried), then drain and *lightly* oil the pasta with a good extra-virgin olive oil (this will help keep the pasta from clumping while you eat it). Toss the fresh thyme into the skillet and stir through before removing it from the heat.
Toss the pasta with the sauce and serve with freshly grated Parmigiano Reggiano cheese.
added by
dancersrecipes
nutrition data
517 calories, 5 grams fat, 88 grams carbohydrates, 26 grams protein per serving.
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reviews & comments
May 29, 2011
This had great flavor and was relatively ease to prepare. I had no bacon so browned the scallops in a little butter, had no fresh tomatoes so used canned petite diced. I felt there was too much pasta in relation to everything else despite using one pound of scallops. I will definitely make this again, however I will only cook 1/4 pound of pasta for 1 pound of scallops, everything else I would keep the same.
April 2, 2011
i took everyone's advise: added shallots, added shrimp, and browned the thicker scallops. the flavor was wonderfull!!!!! my husband had 3 helpings! maybe next time i will use one more tomato. definitely will be making this one again! definitely
May 15, 2009
I made this tonight - quick and easy and delicious! I didn't cut the scallops into thin slices - I like them browned. Nice, simple taste.
November 21, 2008
My whole family (kids too) loved this. I took the advice of the other reviewer and added some shallot and shrimp. I did not have fresh tomato, so I chopped up some sundried ones and some roasted red pepper, packed in h20. I used spinach spaghetti, instead of angel hair. Served with a salad and you have a meal worthy of most restaurants. Excellent and very easy. Oh yeah, I used dried thyme..it's what i had.
September 4, 2008
Very good recipe, i added shallots and it turned out great. i think that next time i pre pair this i will add in either very small or baby shrimp i think it would have added to this already great recipe. 5 rating very good.