Recipes

Spicy Scallops with Capellini

Name: Spicy Scallops with Capellini
Total time: 30 min
Ingredients: 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

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These simple and delicious scallops are based on the Chilean Pil-Pil sauce. Dried hot red chiles are mandatory, as are garlic and olive oil; the sauce invariably accompanies seafood. In Chile the recipe is served in individual earthenware dishes and eaten with bread to scoop up the sauce.

By Ruth Van Waerebeek-Gonzalez

Updated on May 9, 2017

Spicy Scallops with Capellini — Photo: © Antonis Achilleos

Total Time:

30 mins

Yield:

4 servings

Ingredients

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

Directions

Preheat the oven to 400°F. 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.

Suggested Pairing

Tame the hot chile peppers and garlic in this dish with a refreshingly fruity off-dry Riesling. Look for one from Washington State or California.