It’s been a while since I did a recipe and cooking post. In fact, it’s been a while since I did any cooking at all. Not counting the insect meal we had back in May, I haven’t done any cooking since Chinese New Year (I usually cook the reunion dinner.)
angel hair pasta with scallops, slurps
While helping Cheesie out with grocery shopping, we somehow ended up at this seafood specialty shop at SS2 (the same row as restaurant Hoppy). They sell anything from frozen prawns to lobsters to live crab, and when I saw the huge frozen scallop in the fridge, it was love at first sight.
The 20 huge scallops in a bag costs a cool RM 37.50, so this wasn’t going to be a cheap meal, but temptation won at the end, and the rest is history. Anyway, lets get on to this whole recipe thing already.
just half a dozen ingredients and 4 steps, real easy!
Ingredients:
- scallops, the bigger the better!
- sliced garlic (aglio)
- dried red chili
- virgin olive oil (olio)
- black pepper
- angel hair spaghetti
The steps:
- boil spaghetti
- at the same time (if you have more than one stove), heat up some olive oil and start frying garlic, dried chili, and scallop till the scallop just about to start getting brown skin
- add in spaghetti, stir a while to get the scallop taste mixed into the pasta
- sprinkle some black pepper, and it’s good to eat!
tastes even better than it looks ok!
The pasta actually turned out very good. I always like angel hair as the finer strands of pasta tends to be able to soak up more sauce, plus it’s easier to chew as well. Scallop has always been one of my favorite seafood choices, I used to have fried rice with scallop back in States, and this is just a western style of the same thing.
This is something really simple to cook (as opposed to kung pao chicken or fried pomphret), and you can always replace scallops with prawns or even sausages (on a budget). So don’t always just rely on Maggie Mee, get busy already!
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By Dr. Tan on Aug 20, 2008 | Reply
Lets go Kuala Selangor next time. can buy cheaper.
By JunJun-Riko on Aug 20, 2008 | Reply
yummy……. *drooling*
By KY on Aug 20, 2008 | Reply
Dr. Tan,
Spend extra RM30 on petrol & toll?
JunJun-Riko,
*slurps*
By Robb on Aug 20, 2008 | Reply
belanja me~~ jhahaha
By ck lam on Aug 20, 2008 | Reply
wow…didn’t know that our Penang boy also have a upper hand on masak-masak. The plate of pasta if top up with some extra granishing will definitely be a sellable item.
By suanie on Aug 20, 2008 | Reply
well done you
By wishingwell on Aug 20, 2008 | Reply
It turns up really well it seems:) Very well for a guy:)
By KY on Aug 20, 2008 | Reply
Robb,
Hahhaa, you learn then cook for Zach laa
ck lam,
Heehee, for some visual ya, true true.
suanie,
I don’t use Prego ok!
wishingwell,
Don’t be sexist now. hehehe
By Kenneth on Aug 20, 2008 | Reply
Maggi Mee cheaper leh..
By eiling on Aug 20, 2008 | Reply
i very hungry now..didn’t eat my nasi lemak on air asia just now….
By mimid3vils on Aug 20, 2008 | Reply
Huge scallops~~ must b very juicy~~
By foongpc on Aug 20, 2008 | Reply
Oh great! Now I can also cook this simple dish! No need to always rely on Prego sauce for the pasta I cook. Thanks, though the photos does not look very appetizing. But who cares about the look as long as the taste is good! : )
By KY on Aug 20, 2008 | Reply
Kenneth,
You can have that daily ok
eiling,
Hahhaa, nasi lemak air asia doesn’t sound very great.
midmid3vils,
Ooo they were!
foongpc,
Photos.. well, handphone photography. Heehee
By twosuperheroes on Aug 20, 2008 | Reply
oh..the scallops are huge! Makes me wanna try cooking this myself.. :p
By Sheryl on Aug 20, 2008 | Reply
woahh scallops!! i sooOOOoo miss them! cook for me too
suggestion: use peperoncino flakes instead (looks better) and top with basil. yummy!
By MisSmall on Aug 20, 2008 | Reply
I love Aglio Olio! But personally I find angel hair pasta a lil hard to toss. Somehow they always end up in a bee-hoon-like state (okay fine, my skill has a lot to do with it), so it’s normal spaghetti for me anyday.
By Simon Seow on Aug 20, 2008 | Reply
Hmm..I saw a sisha smoking thingy at the back. A gift from Tock Tock?
By Huai Bin on Aug 20, 2008 | Reply
Nice, nice. I’ve been wanting to cook for a long time too, have been getting the urge to do so, but no kitchen kaki over here.
By KY on Aug 21, 2008 | Reply
twosuperheroes,
Do it!
Sheryl,
Oooo good idea, remember we always made scallop fried rice?
MisSmall,
Hahha I think you overcooked them to end up the bee-hoon-like state!
Simon Seow,
Fireworks!
Huai Bin,
Come lets do it!
By lotsofcravings on Aug 21, 2008 | Reply
definitely something easy to make for a date for 2 rite?
By purple monkey on Aug 21, 2008 | Reply
only sprinkle black pepper without salt? then your pasta got no taste wor?
By Penny on Aug 21, 2008 | Reply
OMG the scallop… So fat… YUMMY!!!!!!!!!!!!
By vialentino on Aug 21, 2008 | Reply
ky….u r a great cook….i love pasta ler…with scallop sumore…both oso my fav…hehehe
By dy on Aug 21, 2008 | Reply
made me hungry jor.
By cheesie on Aug 21, 2008 | Reply
i left 2 scallops for u u never finish.
By KY on Aug 21, 2008 | Reply
lotsofcravigs,
Oh sure, sure.
purple monkey,
I think I did put a little bit of salt.
Penny,
*SLURPS*
vialentino,
Hahah thanks thanks.
dy,
Eat!
cheesie,
Why you never finish to begin withhhhh
By Criz Lai on Aug 21, 2008 | Reply
Wow… Can I have the scallops only instead of the spaghetti? I love fresh scallops a lot
By racoon on Aug 21, 2008 | Reply
wah, looks yummy-licious!!!
Can order from you ah and then deliver it to me?? :p
By Samantha on Aug 22, 2008 | Reply
Hmmmm…using our local dried chilli was a good idea heh…never tot of it…stuck to the good ol’ paprika and chilli flakes all the time…but a good aglio olio to me can never do without some extra cili padi from my mom’s garden
By Irene on Aug 22, 2008 | Reply
The scallops look yummilicious! I wanna eat them now… ah it’s 4am ler…
By Steve on Aug 22, 2008 | Reply
very nice - but I notice that the scallops do not have roes attached to them. Is that how they came, or is that your preference?
By foodcrazee on Aug 22, 2008 | Reply
this is what i call food . . . .u tha pwn bro
By KY on Aug 22, 2008 | Reply
Criz Lai,
Hahha, you can always try.
racoon,
Ok delivery charge RM500 within Malaysia.
Samantha,
Ooo mom’s garden’s chili padi. *slurps*
Irene,
What’s wrong with 4am? hehe
Steve,
They came that way.
foodcrazee,
Thanks!
By Rachel on Aug 22, 2008 | Reply
sedapnya! next time pls cook at home so i get to share the nice food ma! =(
By potatoe on Aug 24, 2008 | Reply
ky + ringo - our next session, please provide food!wa haaaaaa.
By KY on Aug 24, 2008 | Reply
Rachel,
now that you know the recipe, you can cook also maa
potatoe,
Ok i tapao mamak downstairs.
By potatoe on Aug 25, 2008 | Reply
ky only - cannot. you have to cook. nekkid.
By KY on Aug 25, 2008 | Reply
potatoe,
Nooooooo
By xin on Aug 27, 2008 | Reply
i saw this and thts why went for the scallop spag in porto romano :p
By KY on Aug 27, 2008 | Reply
xin,
Hahah that’s cheating, you should have cooked it yourself! :p
By xin on Sep 3, 2008 | Reply
btw, the frozen food shop opens everyday? me wanna go buy some giant scallops and cook a secret meal, with your recipe
By KY on Sep 3, 2008 | Reply
xin,
I believe so!