There’s nothing like having a no-fail recipe in your repertoire, because you know you can always count on the result being the same. However, having been in the kitchen for so long, I like to challenge myself, play around, and experiment to change things up a little. This is a spin-off to a dish that I made called Scrumptious Seafood Pasta Dish. The method is very similar, but I added some roasted red bell peppers. The result was equally as delicious. Follow me in My Kitchen!
Degree of difficulty: Easy – Medium
You will need a brown paper bag
- 1.5 lb. sea scallops
- 1/2 jug of clam juice – About 5-6 ounces
- 1/2 cup of Chardonnay wine
- 2-3 Tbsp. Olive oil
- Salt & Pepper to taste
- 1/2 cup chopped tomatoes
- 2 red bell peppers, roasted/charred (the twist) rough chopped *
- 3/4 cup heavy cream
- 1/4 cup pasta water, if needed *
- 2-3 Tbsp. butter
- Grated Parmigiano Reggiano, (Parmesan cheese)
- 3-4 garlic cloves, minced
- 1/2 tsp. Oregano
- Few leaves of basil, chopped in a chiffonade style
- 1 lb. Linguine
1) Wash peppers, and broil them whole, on high for about 10-15 minutes depending how close they are to the burner. Turn them occasionally, using a mitten. Once they are charred all around, remove them from the oven. Place them in a brown paper bag and close it. Let it sit in there for about 15 minutes. This step will make it easier to remove the skin. It should peel off easily. If not, use a knife to remove the skin. Set aside.
2) On Medium-high heat, drizzle the olive oil on the bottom of a 6-quart pan. Sautee the garlic, as soon as it releases its aroma, drop the scallops and deglaze with the wine. This should take a couple of minutes.
3) Add the tomatoes, bell peppers, clam juice and season with salt, pepper, oregano. Slowly add the heavy cream and stir. Lower the heat and bring to a quick simmer. This does not take long as you do NOT want to overcook the scallops. They will become chewy. Remove from burner.
4) Simultaneously, bring water to a boil for the pasta and cook according to package directions. I like to cook it al dente, (to the bite). Once pasta is cooked, drain it, and reserve 1/4 cup of the water. Drop pasta into the scallop sauce, and add pasta water if necessary. Put the pan back on the burner, swirl in the butter for some added richness, and give it a good stir. This is all done at very low heat to warm it up. Garnish with the basil at the end so they don’t wilt. Now, it’s time to plate. Sprinkle with cheese and voilà, the result is a lip smacking delicious pasta dish.
I hope you will try this delectable recipe that will have your loved ones begging for seconds. Have a fantastic new week!
Wine pairing suggestions: Chardonnay, Sauvignon Blanc. For a special occasion, pair this dish with a nice Viognier, and you will wow your guests.
1) You can grill, roast or broil the peppers. The broiler was the most convenient for me.
2) You probably won’t need the pasta water in this version. There should be plenty of sauce to coat the linguine. Use your judgment.
3) As you can see, I didn’t use all the seafood that I used in the original dish. You are more than welcome to use them, if you want.
Happy Cooking and Cheers from Gina’s Kitchen!