|CLASSIC pasta||capellini with scallops|
For a short while a number of years ago, there
was a beautiful, modern, small trattoria-style restaurant in Chicago
called George's. During their life-span, they were always able to produce
perfectly done angel's hair pasta, not an easy restaurant feat, with
We always loved their scallop presentation. Here is a scallop dish that always reminds us of George's perfection
for the sauce:
for the pasta:
If you are using bay scallops, cut them in half. If sea scallops cut them in quarters. Rinse the scallops in cold water and dry.
In a saute pan over medium heat, add the olive oil and three tablespoons of butter. Add the garlic and red pepper flakes and saute for fifteen seconds until the garlic starts to sizzle. Add the parsley and oregano and cook for another fifteen seconds.
Over a medium high heat, add the scallops and cook until they just become solid milky-white. The challenge in cooking scallops is to get them just done; too much cooking and they become tougher.
Add a teaspoon of salt and freshly ground pepper.
Bring 4-5 quarts of cold water to a heavy boil. Add a couple tablespoons of salt. Add the pasta, stirring it well to get it separated and mixed. Cook just barely al dente. Then drain.
>>Note: cooking spaghettini and capellini requires very careful watching. Do not let it get overly done. It cooks fast: be on your toes.
Add the pasta to the sauce, add the lemon juice and the final tablespoon of butter. Stir well. Taste for salt and pepper. Serve.