When a friend of our daughter (and us) came for a visit, Don put this together. Word of caution: you better love garlic.
- 1 lb. scallops
- kosher salt
- 12 oz. really good quality wide noodles
- 3 tbsp. olive oil
- 12 large raw shrimp, fresh or frozen, peeled and deveined
- 3-4 cloves minced garlic
- Italian flat leaf parsley, chopped
- 3 oz. butter
- 1/3 cup white wine (or seafood stock, if you prefer)
- Lemon wedges for garnish
Scallops: soak for 10 minutes in a brine solution (3 tbsp kosher salt in 2 cups of water) remove after 10 minutes and place on a rack to dry.
Pasta: Place a large pot of salted water on and bring to the boil. Add the pasta and set the timer for 7 minutes before the pasta is ready.
Sauce: To ensure the scallops are dry, pat them with a paper towel. When the timer goes off, put a large cast iron skillet on high heat and add the olive oil.
When the pan and oil are very hot, add the scallops and sear them for 1 1/2 minutes before you add the shrimp, garlic and parsley.
Cook a further 2 minutes, turn the scallops and shrimp and cook a further 1- 1 1/2 minutes. Add the wine and scrape the bottom of the pan, turn the heat down and just keep hot. Be sure not to overcook the seafo
Add the butter and stir to melt. Taste the sauce and adjust the salt and pepper accordingly.
To Serve: Drain the pasta, reserving a cup or so of the pasta water. Add the pasta directly to the sauce in the pan. Stir gently to incorporate all the ingredients together. Add some of the pasta water if desired, and top with the lemon wedges. Okay, you have to count out the scallops and shrimp so everyone gets the same amount. Lesson learned too late, I assure you.
Serve immediately in individual pasta dishes, as this is best piping hot. Be sure to have a slice of crusty bread to mop up the delicious sauce.
