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!
- scallops, the bigger the better!
- sliced garlic (aglio)
- dried red chili
- virgin olive oil (olio)
- black pepper
- angel hair spaghetti
- 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!