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!

KY cooks – Aglio Olio Angel Hair with Scallops
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55 thoughts on “KY cooks – Aglio Olio Angel Hair with Scallops

  • August 20, 2008 at 12:12 pm
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    Lets go Kuala Selangor next time. can buy cheaper.

    Reply
  • August 20, 2008 at 1:34 pm
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    Dr. Tan,
    Spend extra RM30 on petrol & toll? 😛

    JunJun-Riko,
    *slurps*

    Reply
  • August 20, 2008 at 2:13 pm
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    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.

    Reply
  • August 20, 2008 at 3:03 pm
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    It turns up really well it seems:) Very well for a guy:)

    Reply
  • August 20, 2008 at 3:32 pm
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    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

    Reply
  • August 20, 2008 at 3:56 pm
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    Maggi Mee cheaper leh..

    Reply
  • August 20, 2008 at 4:08 pm
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    i very hungry now..didn’t eat my nasi lemak on air asia just now….

    Reply
  • August 20, 2008 at 4:21 pm
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    Huge scallops~~ must b very juicy~~

    Reply
  • August 20, 2008 at 4:49 pm
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    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! : )

    Reply
  • August 20, 2008 at 5:17 pm
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    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

    Reply
  • August 20, 2008 at 6:19 pm
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    woahh scallops!! i sooOOOoo miss them! cook for me too 😛
    suggestion: use peperoncino flakes instead (looks better) and top with basil. yummy! 😀

    Reply
  • August 20, 2008 at 7:48 pm
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    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. 🙂

    Reply
  • August 20, 2008 at 9:19 pm
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    Hmm..I saw a sisha smoking thingy at the back. A gift from Tock Tock?

    Reply
  • August 20, 2008 at 9:40 pm
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    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.

    Reply
  • August 21, 2008 at 12:19 am
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    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! 😛

    Reply
  • August 21, 2008 at 8:48 am
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    definitely something easy to make for a date for 2 rite?

    Reply
  • August 21, 2008 at 9:32 am
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    only sprinkle black pepper without salt? then your pasta got no taste wor?

    Reply
  • August 21, 2008 at 11:32 am
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    OMG the scallop… So fat… YUMMY!!!!!!!!!!!!

    Reply
  • August 21, 2008 at 11:54 am
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    ky….u r a great cook….i love pasta ler…with scallop sumore…both oso my fav…hehehe

    Reply
  • August 21, 2008 at 2:56 pm
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    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

    Reply
  • August 21, 2008 at 4:19 pm
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    Wow… Can I have the scallops only instead of the spaghetti? I love fresh scallops a lot 😛

    Reply
  • August 21, 2008 at 4:56 pm
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    wah, looks yummy-licious!!!

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

    Reply
  • August 22, 2008 at 12:30 am
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    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 🙂

    Reply
  • August 22, 2008 at 3:53 am
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    The scallops look yummilicious! I wanna eat them now… ah it’s 4am ler…

    Reply
  • August 22, 2008 at 6:04 am
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    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?

    Reply
  • August 22, 2008 at 8:53 am
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    this is what i call food . . . .u tha pwn bro

    Reply
  • August 22, 2008 at 11:48 am
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    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! 😀

    Reply
  • August 22, 2008 at 2:27 pm
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    sedapnya! next time pls cook at home so i get to share the nice food ma! =(

    Reply
  • August 24, 2008 at 5:26 pm
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    ky + ringo – our next session, please provide food!wa haaaaaa.

    Reply
  • August 24, 2008 at 8:16 pm
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    Rachel,
    now that you know the recipe, you can cook also maa 😛

    potatoe,
    Ok i tapao mamak downstairs. 😛

    Reply
  • August 25, 2008 at 7:04 pm
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    ky only – cannot. you have to cook. nekkid.

    Reply
  • August 25, 2008 at 10:08 pm
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    potatoe,
    Nooooooo 😛

    Reply
  • August 27, 2008 at 3:33 pm
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    i saw this and thts why went for the scallop spag in porto romano :p

    Reply
  • August 27, 2008 at 5:19 pm
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    xin,
    Hahah that’s cheating, you should have cooked it yourself! :p

    Reply
  • Pingback:kyspeaks.com » KY cooks - Fried mee hun with stewed pork and prawn

  • September 3, 2008 at 3:49 pm
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    btw, the frozen food shop opens everyday? me wanna go buy some giant scallops and cook a secret meal, with your recipe 😀

    Reply
  • Pingback:Sloppy Chic » DIY: Tuna Bacon Aglio Olio

  • January 4, 2009 at 12:39 pm
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    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

    Reply
  • January 26, 2009 at 12:12 pm
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    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.

    Reply
  • January 26, 2009 at 8:43 pm
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    chumpman,
    Yess… I’m drooling again!

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

    Reply
  • February 24, 2009 at 7:48 pm
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    I recalled this… and It looks so differ with the d’italiane kitchen one…

    Reply
  • February 25, 2009 at 9:21 am
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    DSvT,
    There are many ways to skin a cat 😉

    Reply
  • October 8, 2009 at 5:50 pm
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    just cooked aglio too just a few days back . . .urs better . . .scallops . .

    Reply
  • October 8, 2009 at 9:37 pm
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    foodcrazee,
    oOo, not necessarily better, just more expensive. lol

    Reply
  • November 25, 2010 at 2:13 pm
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    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.

    Reply
    • November 25, 2010 at 2:43 pm
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      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.

      Reply
  • April 8, 2011 at 12:22 pm
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    hey KY i was wondering if angel hair pasta is a type of pasta or is it the name of the dish itself?

    Reply
    • April 8, 2011 at 1:28 pm
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      BY: angel hair is just a t ype of pasta, very thin one.

      Reply

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