Spicy Scallops with 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.Plus: More Pasta Recipes and Tips

By Ruth Van Waerebeek-Gonzalez
October 2001

Gallery

Credit: © Antonis Achilleos

Recipe Summary

Yield:
4
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Ingredients

Directions

  • 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.

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  • 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.

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