Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Bay Scallops With Spaghetti

Bay Scallops With Spaghetti

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  • (serves 4)
  • 1 lb. bay scallops
  • 1lb. dry spaghetti or linguine
  • 1/3 cup extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2-3 cloves of garlic, minced
  • 2 Tbsp. minced ginger
  • 1/2 cup dry white wine
  • 1 cup heavy cream (or evaporated milk)
  • zest and juice of 1/2 lemon
  • 1 to 2 ladles reserved pasta water
  • salt and pepper to taste
  • 1/2 cup finely chopped chives
  1. Pat-dry your scallops with paper towel, reserve. Place a large pot of water on your stovetop, add a good amount of salt and once aboil, add your pasta and cook for 5-6 minutes.
  2. Meanwhile, place a large skillet on your stovetop over medium heat. Add the olive oil, onions, garlic and ginger and sweat for 6-7 minutes or until onions are translucent.
  3. Add the wine and simmer for 5 minutes. Now add the cream and simmer for 3-4 minutes. Season lightly with salt and pepper.
  4. Add cooked pasta to sauce along with the scallops and lemon zest and juice. Toss to incorporate and cook the scallops. Add hot pasta water a ladle at a time to the sauce.
  5. Adjust taste with salt and pepper, divide and plate. Top with chives and fresh ground pepper.

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