| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Caprial3 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Dried spaghettini |
| 1 |
tb |
Vegetable oil |
| 1 1/2 |
lb |
Sea scallops; cleaned |
|
|
Kosher salt |
|
|
Freshly ground black pepper |
| 1/2 |
c |
Extra virgin olive oil |
| 1/2 |
lb |
Arugula |
| 3 |
|
Cloves garlic; chopped |
| 1/3 |
c |
Chopped fresh flat-leaf parsley |
| 1/2 |
ts |
Cracked black pepper |
| 1 |
c |
Freshly grated Parmesan cheese |
INSTRUCTIONS
In a 6-quart saucepan or stockpot, bring about 10 cups of salted water to a
rolling boil. Add the spaghettini and cook for 7 to 8 minutes, or until al
dente.
Meanwhile, heat the vegetable oil in a saute pan over high heat until
smoking hot. Season the scallops with salt and pepper add them to the pan,
and sear for 1 to 2 minutes per side or until just barely cooked through.
Place the seared scallops in a large bowl. Add the extra virgin olive oil,
arugula, garlic, parsley, pepper, and about half of the Parmesan cheese and
toss to combine.
Drain the pasta in a colander and add it to the scallop mixture. Quickly
toss well and transfer to a serving platter or on individual plates. Top
with the remaining cheese and serve hot.
Converted by MC_Buster.
Per serving: 287 Calories (kcal); 21g Total Fat; (66% calories from fat);
20g Protein; 4g Carbohydrate; 37mg Cholesterol; 189mg Sodium Food
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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