1 lb. Sea Scallops3 tablespoons chopped Basil
2 cloves chopped garlic
Balsamic Vinegar
Red wine
3/4 lb. Capellini
salt and white pepper to taste
Parmesean, Mozzarella or Feta (optional)
Scallops with a Sweet Red Pepper Sauce Over Capellini
6 Large Sweet Red Bell Peppers
1 lb. Sea Scallops
3 tablespoons chopped Basil
2 cloves chopped garlic
Balsamic Vinegar
Red wine
3/4 lb. Capellini
salt and white pepper to taste
Parmesean, Mozzarella or Feta (optional)
This recipe is the essence of simplicity and yet so flavorful it will amaze and astound all your friends. I won't take credit for it's creation as it is a classic dish from Italy, but for those of you who are concerned with fat and sodium content this dish just might become one of your favorites.
The first step is to roast the red bell peppers. This can be done either one of two ways. One way is to wash and then place the peppers on a sheet pan and then put them in the broiler. If you do this you have to check on them to turn them so that they roast evenly. The other way is to hold them over an open flame with a pair of tongs and as they roast turn them. Either way, when they are done roasting place them in a paper bag and set aside.
While the peppers are resting, chop the garlic and basil and set aside.
Take the peppers, one at a time from the bag, and remove the core and seeds. The outside should look burned. As you are doing this do it over a bowl to catch the juices that will be coming from the peppers. Peel off the outer skin from the peppers, rinse and then place in a blender or food processor. Repeat until all the peppers are done. Take the juices and add them to the peppers and puree.
Put the water on the stove for the pasta at this point with a little salt and oil in the water, as the sauce will not take very long at all.
In a bowl place the rinsed scallops and lightly salt and pepper them. Them add them to a hot skillet with a little olive oil. They do not take long to cook so watch them. As they turn white and all the translucence disappears, they are done. Remove and set aside.
In the same skillet over medium heat add the garlic and cook. Then add the pureed red bell peppers and mix. Add the basil, balsamic vinegar and red wine and cook. Taste and adjust and finally add the salt and pepper. (If one wants more of a kick the white pepper can be replaced with red pepper flakes added at the very beginning with the garlic. This will help them release their flavor and heat into the sauce.)
While the sauce is cooking and when the water for the pasta boils, add the capellini. Set a kitchen timer for the time stated on the package and cover. The pasta should be stirred once or twice while cooking to make sure it doesn't stick together. Test the pasta by removing one piece and biting into it. It should be slightly al dente as it will continue to cook even after being removed from the fire. When it is done, pour the pasta into a strainer over the sink and toss it with a little olive oil.
Taste the sauce at this point and make any final adjustments and then add the capellini and toss. A restaurant secret to doing this is to use a pair of tongs to turn the pasta and coat it. Turn off the heat and add the scallops and serve, making sure each portion gets an equal number of scallops. The dish can be topped with parmesean, mozzarella, or for a change of pace, feta. Mangia!