Scallop Aglio e Olio | Recipeish | Gustus Vitae
Yield: Serves 4.
Time Estimate: 45 Minutes.
Storage Notes: Best if enjoyed immediately.
Difficulty: Easy.
Italians know a thing or two about pasta, so it says something when aglio e olio is the most popular dish in Italy. Elevate this weeknight classic with blackened diver scallops, and make it extra garlicky with our bold Sicilian Garlic Seasoning - this deceptively easy to make dish is also one of our all time favorites.
Ingredients
- 16 Diver scallops
- 1 Lb dried fettuccini
- 4 Tbs Sicilian Garlic Seasoning
- 3 Tb Great Lakes Fish Fry & BBQ Rub
- 1 Shallot
- 4 Cloves garlic
- 1 1/2 Cup cherry tomatoes
- 3 Tbs unsalted butter
- 6 Tbs extra virgin olive oil
- 1 Cup minced parsley
- A few sprays of duck fat or neutral high heat oil for searing the scallops
- Rinse scallops and pat dry. In a ziplock bag, add scallops, Great Lakes Fish Fry, and 3 tbs of extra virgin olive oil.
- Pop in the fridge to marinate while you're prepping everything else, or up to overnight.
- Finely peel and mince shallot and garlic, and reserve.
- Rinse and pat dry parsley, and reserve.
- Bring a large pot of salted water to a rolling boil.
- In a medium sauce pot, render butter on medium.
- Add remaining olive oil, garlic, shallot, and Sicilian Garlic Seasoning, and half of the minced parsley, stirring to combine.
- Add whole cherry tomatoes.
- Add pasta to boiling salted water.
- When garlic begins to brown, reduce heat to low, and add a ladle-sized amount of the pasta water (about 1/4th Cup). Stir vigorously to combine - this stirring and the low heat will emulsify the liquid, giving you a rich, creamy sauce.
- When the pasta is just slightly under al dente, strain over a bowl to catch the pasta water.
- Toss pasta with a bit of olive oil to keep it from clumping, and reserve.
- Add a little under 3/4th Cup of the pasta water to the sauce, increasing heat back up to medium, again stirring vigorously to combine.
- At this point, the cherry tomatoes should be approaching a jammy consistency, with a few bursting.
- Bring a wide cast iron pan up to ripping high heat, and spritz with duck fat or neutral oil.
- Shake off excess oil from marinating scallops, and add to the cast iron, cooking for one minute.
- Add pasta to pasta sauce, adding a bit more pasta water as needed, and use chopsticks to swirl the fettuccini, fully bonding it with the sauce.
- Flip scallops, cooking for another minute on the other side.
- Remove pasta and scallops from heat.
- Swirl fettucini on a large spoon and meat fork, and plate immediately, garnishing with reserved parsley.
- Plate blackened scallops alongside, sprinkling everything with Sicilian Garlic Seasoning and a final drizzle of olive oil.
- Serve with some generous pours of Nero d'Avola and ice cold sparkling water - Buon Appetito!