Spaghettini with Scallop Arrabbiata

By carabara14

By The Canadian Living Test Kitchen

Ingredients

• 12 oz spaghettini
• 16 sea scallopsea scallops, (about 14 oz/400 g)
• 1/2 tsp salt
• 2 tbsp extra-virgin olive oil
• 2 oz pancetta, coarsely chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp hot pepper flakes
• 1/4 tsp pepper
• 1 can(19 oz/540 mL) whole tomatoes
• 2 tbsp chopped fresh parsley

Details

Servings 6
Preparation time 5mins
Cooking time 28mins
Adapted from canadianliving.com

Preparation

Step 1

In large pot of boiling salted water, cook pasta according to package directions; drain and return to pot.

Meanwhile, remove tough muscle from each scallop; sprinkle with 1/4 tsp (1 mL) of the salt. In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook scallops, in batches, until golden, about 2 minutes. Remove and set aside.

In clean skillet, heat remaining oil over medium heat; cook pancetta until crisp, about 5 minutes.

Add onion, garlic, hot pepper flakes, pepper and remaining salt; cook, stirring occasionally, until onion is softened, about 5 minutes.

Mash tomatoes and add to pan; cook, stirring occasionally, until thickened, about 10 minutes.

Add parsley and scallops; cook until scallops are opaque, about 1 minute. Toss with pasta.

More scallop recipes:

Scallop Seviche

Jerk Scallop Skewers

Scallop and Avocado Bruschetta

Beef and Potato Scallop

Smoky Scallop Chowder with Bacon

Source : Canadian Living Magazine: January 2010