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Malaysian Food Blog, Travel, Diving & More

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 Spaghetti with Scallops
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.

 Angel Hair Spaghetti with Scallops
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!

 Angel Hair Spaghetti with Scallops
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!

Discuss : KY cooks – Aglio Olio Angel Hair with Scallops

  1. Lets go Kuala Selangor next time. can buy cheaper.

  2. yummy……. *drooling*

  3. Dr. Tan,
    Spend extra RM30 on petrol & toll? 😛

    JunJun-Riko,
    *slurps*

  4. belanja me~~ jhahaha

  5. 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.

  6. It turns up really well it seems:) Very well for a guy:)

  7. 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

  8. Maggi Mee cheaper leh..

  9. i very hungry now..didn’t eat my nasi lemak on air asia just now….

  10. Huge scallops~~ must b very juicy~~

  11. 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! : )

  12. 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

  13. oh..the scallops are huge! Makes me wanna try cooking this myself.. :p

  14. woahh scallops!! i sooOOOoo miss them! cook for me too 😛
    suggestion: use peperoncino flakes instead (looks better) and top with basil. yummy! 😀

  15. 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. 🙂

  16. Hmm..I saw a sisha smoking thingy at the back. A gift from Tock Tock?

  17. 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.

  18. 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! 😛

  19. definitely something easy to make for a date for 2 rite?

  20. purple monkey

    only sprinkle black pepper without salt? then your pasta got no taste wor?

  21. OMG the scallop… So fat… YUMMY!!!!!!!!!!!!

  22. ky….u r a great cook….i love pasta ler…with scallop sumore…both oso my fav…hehehe

  23. made me hungry jor.

  24. i left 2 scallops for u u never finish.

  25. 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

  26. Wow… Can I have the scallops only instead of the spaghetti? I love fresh scallops a lot 😛

  27. wah, looks yummy-licious!!!

    Can order from you ah and then deliver it to me?? :p

  28. 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 🙂

  29. The scallops look yummilicious! I wanna eat them now… ah it’s 4am ler…

  30. 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?

  31. foodcrazee

    this is what i call food . . . .u tha pwn bro

  32. 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! 😀

  33. sedapnya! next time pls cook at home so i get to share the nice food ma! =(

  34. ky + ringo – our next session, please provide food!wa haaaaaa.

  35. Rachel,
    now that you know the recipe, you can cook also maa 😛

    potatoe,
    Ok i tapao mamak downstairs. 😛

  36. ky only – cannot. you have to cook. nekkid.

  37. potatoe,
    Nooooooo 😛

  38. i saw this and thts why went for the scallop spag in porto romano :p

  39. xin,
    Hahah that’s cheating, you should have cooked it yourself! :p

  40. […] this is slightly more complicated than the angel hair pasta with scallop that I made, but I’m sure with a little bit of practice and a few meals of mee hun to your […]

  41. btw, the frozen food shop opens everyday? me wanna go buy some giant scallops and cook a secret meal, with your recipe 😀

  42. xin,
    I believe so!

  43. […] And it happens like once in every 6 months or 4. Hehehe. I wanted to whack a scallop spaghetti like KY did, but I did not get any scallop. Next time it is! And this time, I was actually inspired by my […]

  44. Same as you, I like Angel hair for the same reason. The scallops looked really huge, drool. I love Angel hair with creamy gravy of cheddar cheese, mushroom and imitated crab meat

  45. wow, stop eating meat DO IT for the poor animals, become a PESCOTARIAN! 😀

    those scallops with spaguetti. wow I am going to make some tonight for sure.

  46. chumpman,
    Yess… I’m drooling again!

    Claudia,
    Hhaaha I can’t stop eating meat! 😛

  47. I recalled this… and It looks so differ with the d’italiane kitchen one…

  48. DSvT,
    There are many ways to skin a cat 😉

  49. foodcrazee

    just cooked aglio too just a few days back . . .urs better . . .scallops . .

  50. foodcrazee,
    oOo, not necessarily better, just more expensive. lol

  51. Hi KY,
    Thank you for sharing all these info.
    May I know what is the name of the seafood specialty shop in SS2 as mentioned in this post?
    Much thanks KY.

    • jean: arghh, can’t remember the name of the seafood place but u can’t miss it, it’s located on the same row as Sports Toto.

  52. hey KY i was wondering if angel hair pasta is a type of pasta or is it the name of the dish itself?

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