Aglio Olio pasta with scallops is a delicious and easy weeknight dinner that is sure to impress your family and friends. This classic Italian dish is made with just a few simple ingredients that you probably already have in your pantry. The dish is named after the two main ingredients: garlic (aglio) and oil (olio).
To make the Aglio Olio pasta base, you will need spaghetti, garlic, olive oil, and red pepper flakes.
The spaghetti is cooked to al dente and then tossed with the garlic and oil mixture. The red pepper flakes add a little bit of heat and spice to the dish.
You can also add some grated Parmesan cheese to the pasta if you like.
The scallops and additions are what make this dish extra special. Seared scallops are a perfect addition to this dish, adding a delicate sweetness and a slightly chewy texture that complements the pasta perfectly.
You can also add some cherry tomatoes, lemon zest, and fresh parsley to the dish for some extra flavour and colour.
Key Takeaways
- Aglio Olio pasta with scallops is a delicious and easy weeknight dinner that is sure to impress.
- The dish is made with just a few simple ingredients, including spaghetti, garlic, olive oil, and red pepper flakes.
- Seared scallops are a perfect addition to this dish, adding a delicate sweetness and a slightly chewy texture that complements the pasta perfectly.
Aglio Olio Pasta Base
Aglio Olio pasta, also known as Pasta Aglio e Olio, is a traditional Italian dish that is easy to make and delicious. This simple dish consists of spaghetti, garlic, olive oil, and red pepper flakes. It can be served on its own or with a variety of toppings, such as seared scallops. Here's how to make the perfect Aglio Olio Pasta.
Selecting Ingredients
When selecting ingredients for Aglio Olio Pasta, it's important to choose high-quality ingredients.
Use extra-virgin olive oil, fresh garlic cloves, and high-quality spaghetti or linguine.
You can also add some grated parmesan cheese and fresh parsley for added flavour.
Cooking Pasta
To cook the pasta, bring a large pot of salted water to a boil.
Add the spaghetti or linguine and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water before draining the pasta.
Making the Sauce
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the garlic and red pepper flakes and sauté until fragrant, about 1-2 minutes.
Add a splash of pasta water to the skillet and continue to cook until the sauce has thickened slightly.
Finishing Touches
Add the cooked pasta to the skillet with the sauce and toss to coat.
If the sauce is too thick, add a splash of pasta water to thin it out.
Add the seared scallops and toss gently to combine. Garnish with fresh parsley and grated parmesan cheese, if desired. Squeeze a wedge of lemon over the pasta for added freshness.
Scallops and Additions
If you're looking to add some extra protein to your aglio olio pasta, seared scallops are a delicious and elegant option. Here are some tips for preparing scallops and some ideas for additional flavours and pairings to elevate your dish.
Preparing Scallops
To get the best sear on your scallops, make sure they are dry before cooking.
Pat them dry with a paper towel and season with salt and pepper.
Heat a skillet over high heat and add some olive oil.
Once the oil is hot, add the scallops and cook for about 2-3 minutes per side until they are golden brown. Be careful not to overcook them, as they can become tough and rubbery.
Additional Flavours and Pairings
While aglio olio pasta is delicious on its own, there are many flavours and ingredients that can complement the dish.
Garlic, parsley, and crushed red pepper are classic flavours that pair well with the pasta and scallops.
You can also add some cherry tomatoes or spinach for some extra colour and nutrition.
If you're looking for something heartier, you can add some meat like chicken or shrimp.
Serving Suggestions
To serve your aglio olio pasta with scallops, place a generous portion of pasta on a plate and top with the seared scallops.
Garnish with some fresh parsley and a sprinkle of red pepper flakes.
You can also serve the dish with a side salad or some garlic bread for a complete meal.
If you're feeling fancy, you can even pretend you're at an Italian restaurant and serve the pasta in a large bowl for sharing.
Frequently Asked Questions
What's the secret to perfectly seared scallops for pasta dishes?
The secret to perfectly seared scallops is to make sure they are dry before cooking.
Pat them dry with paper towels to remove any excess moisture.
Heat a non-stick pan over high heat and add a small amount of oil.
Once the oil is hot, add the scallops and sear for 2-3 minutes on each side until they are golden brown.
Do not overcrowd the pan as this will cause the scallops to steam instead of sear.
Can I use a different type of pasta instead of spaghetti for aglio olio with scallops?
Yes, you can use any type of pasta you like for aglio olio with scallops.
However, it is best to use a pasta shape that can hold the sauce well, such as linguine, fettuccine, or bucatini.
What white wine pairs well with scallop pasta?
A dry white wine, such as Pinot Grigio or Sauvignon Blanc, pairs well with scallop pasta. The acidity in the wine helps to cut through the richness of the dish.
How can I infuse more flavour into my aglio olio with scallops?
To infuse more flavour into your aglio olio with scallops, you can add additional ingredients such as chopped tomatoes, sliced mushrooms, or chopped olives.
You can also add a pinch of red pepper flakes for some heat.
What are some good side dishes to serve with scallop aglio olio pasta?
A simple green salad or roasted vegetables such as asparagus or broccoli make great side dishes to serve with scallop aglio olio pasta.
You can also serve garlic bread on the side to soak up the delicious sauce.
How do I prevent my garlic from burning when making aglio olio sauce?
To prevent your garlic from burning, make sure to cook it over low heat and keep a close eye on it.
Garlic burns quickly, so it's important to stir it constantly and remove it from the heat as soon as it starts to turn golden brown.