Not just any scallop, but a cappasanta, it’s a giant scallop with its erotic roe still attached. They/ve been in the fish market for the past few weeks and I just love them. My standard way to cook them is a tiny bit of butter, a splash of Cognac and a few sizzling minutes under the broiler.
But, they’re too expensive to have enough to make a meal out
of them so I figured a little pasta would fill in the gap.
Just in case you can’t get cappasanta at your local fish market, use a good sized diver scallop in a small ramekin dish. You want an oven proof container that will hold in the juices.
Prep the cappasanta as mentioned above. Little butter,
little Cognac. That’s it. Don’t be fooling around with lemon, garlic and that
other stuff. Trust me on this one .
Use a soft egg noodle pasta and cook the pasta.
In the meantime, puree fresh parsley, butter and a clove of
garlic. See, this is where the garlic comes in. Feel better?
When the pasta is just about cooked, put the scallops under the broiler.
When the pasta is done, toss with the parsley and garlic butter and set aside.
Working quickly, so everything will stay hot, remove the scallop from its container or shell, add a portion of the pasta, quickly swirl it with the scallop juices and place the scallop back on top.
Garnish with fresh thyme blossoms if you are lucky enough to have some in the garden. If not, don’t worry, you’ll still be very happy. This makes a beautiful pasta starter course, with a crisp white wine. (Whoever says drink with a floppy, saggy white wine? No one…so crisp white wine it is!)