The last time I did this, I sat down to a light but piquant plate of briny scallops tossed together with angel hair pasta and a chipotle-and-garlic-inflected Chilean pil-pil sauce.
To keep the dinner from being price-prohibitive, I subbed bay scallops instead of sea scallops, but the latter would be a nice splurge. The whole dish is extremely quick-cooking; prepare to sit down within the half hour! For the recipe, read ahead.
1 pound sea scallops, quartered if large
6 tablespoons extra-virgin olive oil
1/4 cup dry white wine
2 tablespoons coarsely chopped flat-leaf parsley
1 tablespoon minced garlic
1 small dried chipotle chile with seeds, stemmed and chopped
Fine sea salt
1/2 pound capellini
- Preheat the oven to 400°. In a large shallow glass or ceramic baking dish, toss the scallops with the oil, wine, parsley, garlic, and chipotle. Season with salt and bake for about 15 minutes, or until the oil is sizzling and the scallops are firm.
- Meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes. Drain; transfer to a serving bowl. Add the scallops and their juices, toss well and serve immediately.