The Recipes

Bay Scallop Pasta

This dish was a result of my ongoing mission to clear out my freezer, as well as coming close to my market day.  It ended up being a nice pasta meal, though.

Bay Scallop Pasta


- 1/2 c. angel hair pasta, prepared one minute shy of package instructions
- 1/4 lb. bay scallops
- 1 T. capers
- one roma tomato, diced
- handful flat-leaf parsley, chopped
- 1/4 onion, diced
- 1 garlic clove, minced
- splash white wine
- splash heavy cream or whole milk
- pinch crushed red pepper
- salt
- pepper
- olive oil

Bring a large pot of water to a boil.  While you are waiting for it, heat 2 T. of olive oil in a medium skillet.  Add the onion, season with salt, and let it cook for 6-7 minutes or until soft.  Add in the red pepper and garlic, stir for an additional minute, then add in the wine.

You should drop your pasta at this point, which should only take about 5 minutes to cook.  The rest of the sauce will cook quickly.

Add in the tomato, capers, and scallops.  Season with salt and pepper.  Cook until the scallops are opaque; usually about 4 minutes.  Add in the cream.  Drain the angel hair pasta, then add it to the sautee pan.  Turn off the heat and toss the pasta to coat.  Transfer the pasta to a serving bowl, and garnish with parsley and cheese if you want.