Pappardelle with Scallops and Arugula

I had purchased some big fatty scallops on a whim since Brian has been hinting at a craving for, like, forever. I was a little disappointed when I couldn’t find anything interesting to do with the scallops after a quick search online (i.e. anything besides pan-searing them). I ended up finding this recipe on marthastewart.com, a resource that is quickly becoming one of my favorites. The recipe seemed to be lacking a little something, so I threw in a chopped bunch of arugula to spice it up a bit. Next time I might even add a second bunch because of the wilt factor, along with a healthy pinch of crushed red pepper flakes. Overall, this pasta dish really let the flavors of the scallops shine, and for this, Brian was grateful.

Pappardelle with Scallops and Arugula
Just the Tip / Inspired by Everyday Food
Serves 2-3

Here’s what I used:

  • 8 ounces pappardelle pasta (I buy this at Trader Joe’s)
  • kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 1 garlic clove, minced or grated
  • 1/2 cup whole wheat breadcrumbs
  • 1 pound sea scallops, halved (also bought at TJ’s — frozen, then defrosted)
  • 1/4 tsp dried thyme (or 1 tsp fresh thyme, chopped)
  • zest of 1 lemon (about 2 tsp grated lemon zest)
  • 2 tbsp butter, cut into small pieces
  • 1 tbsp lemon juice
  • 1 bunch arugula, roughly chopped

Here’s what I did:

  1. Put a large pot of water on to boil.
  2. Once you’ve halved the scallops, dry them with a paper towel and season with salt and pepper.
  3. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the garlic and breadcrumbs and cook for about 5 minutes, stirring, until golden. Remove and wipe the pan clean.
  4. Once the water is up to a boil, add the pasta and cook 1 or 2 minutes short of package directions. Make sure to reserve 1 cup of starchy cooking liquid before you drain the pasta.
  5. Heat the remaining tbsp of oil in skillet over high heat. In 2 batches, brown the scallops, about 1 minute per side, and then transfer to a plate.
  6. To the empty skillet, add the reserved pasta water, thyme, and lemon zest. Simmer over medium heat, scraping up the browned bits at the bottom of the pan. Add in the pasta, arugula, butter, and lemon juice and toss around for a couple of minutes until the arugula has wilted.


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