Scallops with Spaghetti Recipe

Seafood and pasta belong together, and my Scallops and Spaghetti is a tasty combo. It's a simple recipe made with sauteed Scallops in butter over tender Spaghetti with the addition of a little shaved Parmesan.

This recipe comes together in the length of time it takes to boil Spaghetti. 

Spaghetti is still cheap. I even find Parmesan at Dollar Tree. Of course, $1.50 containers of Parmesan don't quite compare to fresh, shaved Parmesan, but I always keep some cheap Parmesan when I run out of the good stuff, or my bank account is low.

I was lucky to see nice, big, plump Scallops for half price at my local chain grocer, Ralphs, in the seafood refrigerated case. 

As usual, when I buy any seafood or other protein on sale, close to the expiration date, it will go right into the freezer, or I will cook with it within a day or two, at the most. 

With seafood, I always give it the sniff test for a foul odor. You can always cook a small piece for a final taste test. 

The trick to this recipe is to sauté one side of the scallops for about 3 to 5 minutes until charred and caramelized, then quickly sauté the other side for just a minute, or until desired doneness. 

If you caramelize both sides, the Scallop may dry out. There is nothing tasty about a rubbery Sacllop! I also cook my burgers and steaks this way, too.

You will know when the sautéing Scallops are done by watching the moisture from the Scallops turn brown. That is the time to turn the Scallops for a quick sauté on the uncooked side.

Try not to overcook seafood. I turn the Scallops while the topside is still raw. Small Bay Scallops will cook faster.

I cooked the Scallops over a medium-low heat. 

I leave out salt and pepper because I like the sweetness of a Scallop to come through as the main flavor. Of course, add salt and pepper if you like.  

If you are using a pan without a non-stick surface, the Scallop may stick to the pan, so a spatula or knife is needed to free the Scallop. Try not to scrape off the caramelized surface of the Scallop, it holds a lot of flavor, plus it looks cooler that way

Dried Spaghetti boils tender in about 8 minutes, on average. Read the package directions since different pasta brands' cooking times may vary slightly.

For al dente, or pasta with a slight chew, shorten the time by a minute or so. I always pull out a strand and give it a taste test.

Make sure to stir boiling pasta to keep it from sticking together. I don't add salt to the water, but you can. Reserve a cup of pasta water to add when finishing up the recipe. Pasta tends to dry quickly. Pasta water will make a creamy sauce when mixed into the Spaghetti and shaved Parmesan cheese.

I made a sauce with Parmesan Cheese, but you can leave it out - keeping it simple.

Sometimes I like a recipe simply done, like Scallops & Spaghetti.

Scallops & Spaghetti Recipe - Video             Play it here, video runs 3 minutes, 47 seconds

Ingredients

• Scallops - I sautéed large scallops. Small Bay Scallops will cook faster.
• Cooking Oil - 1 tablespoon of any favorite oil. I like Olive Oil.
• Spaghetti - I used a 1/2 package of dried spaghetti. You could add more spaghetti.
• Parmesan Cheese - optional. I shaved a 1/4 cup of Parmesan. Okay to add more. You can leave it out as well.
• Water - Enough to cover the spaghetti. Usually, 6 cups of water to start. Add more water if you add more Spaghetti.

Directions

Add 6 cups of water to a pot and bring it to a boil over high heat.

In a frying pan over medium/low heat, add a tablespoon of oil. Add raw Scallops.

I leave out salt and pepper for this recipe because I want to have the Scallops at their maximum sweetness, and any more seasoning gets in the way.

It's fine if you like salt and pepper, plus any favorite Italian herbs.

Allow the Scallops to cook without moving them. This will give the surface of cooking the Scallops a caramelized surface. 

I like to cook one side for about 3 to 5 minutes until the butter browns, which means the Scallop surface is browned, too. 

For a pan without a non-stick surface, you may need to loosen the Scallops with a spatula or a knife. Try not to scrape away the caramelized surface of the Scallop - that's a lot of flavor in the browned bits, and it looks cooler on the finished plating.

Loosen the Scallop and turn over to cook for another minute, or until the Scallop reaches the desired doneness. Remove the caramelized Scallops when done. Hopefully, the Scallops and Spaghetti are ready about the same time. It's easy enough to reheat either.

While cooking the Scallops, bring a pot of water to a boil and add the dried Spaghetti.

As the Spaghetti softens, stir it so it does not clump and stick together. Follow the Spaghetti cooking directions. Usually, dried pasta takes 8 minutes or so.

For al dente, reduce cooking time by a minute or more. I take a strand of spaghetti out of the pot after 6 minutes and give it a chew test. Slightly soft, with a little chew, is fine. The spaghetti will continue to soften when added to the warm sauté pan with the Scallops and some pasta water.

Finally, reduce the heat to the lowest setting.

When the Spaghetti and Scallops are done, add half a cup of hot pasta water to the sauté pan and scrape loose the caramelized scallop bits stuck to the pan. There is a lot of flavor in the Scallop bits. 

Turn off the heat.

Add the cooked Spaghetti to the pan, and sprinkle on the shaved Parmesan cheese. Mix well so the Parmesan creates a creamy sauce. Okay to add more pasta water if the Spaghetti soaks up too much.

It's okay to leave out the Parmesan Cheese completely - it's a delicious dish with or without cheese. 

The trick of a creamy Parmesan sauce is all in the pasta temperature. The pasta and cheese should not be boiling, just warm, or the cheese will turn into stringy cheese. So stir vigorously as the Parmesan melts and creates a cream. Again, add more pasta water if the sauce dries out too much. 

You can mix in the cooked Scallops, or serve them charred side up, on top of the Spaghetti.

Buttery Brussels Sprouts & Pasta

Butter's back! Sure why not. Used judiciously, it's a good fat (click here to read about benefits and here, too.) At least you know where it comes from, unlike margarine.

When Brussels sprouts are cooked they take on a slight nutty flavor and they do taste like cabbage. I was not a fan of them as a kid, but I love them now. I'm sure my recipe of Buttery Brussels Sprouts & Pasta will please anyone in your family.

And any veggie tastes even better sauteed in butter. When fresh cooked pasta is mixed in you have a hearty meal that comes together very quickly.

Just get a pot of water going for the pasta, and by the time it's done, the buttery sauteing Brussels sprouts should be ready. The whole meal only takes about 10 minutes to do.

 I slice each Brussels sprout in halve to cook quicker, plus that's more surface for butter to coat. Packaged Brussels sprouts contain various sizes, so if you get some extra small ones go ahead and saute them whole. Most are in the 2 inch tall range.

They take almost no prep, just slice of the brown stem end and remove any yellow leaves.

And 10 ounce bags of Brussels sprouts are still showing up at my local 99c only Store, so I'll keep coming up with recipes for this tasty mini-cabbage - make sure to come back for more.

Butter is not as cheap as it used to be. I get mine from the 99c only Store. It's over my price point, but you get 2 sticks per package, and I seldom use more than a tablespoon at a time. So, it's still a good value purchase.

Dried pasta is always cheap. I used spaghetti, but you can use any type you have on hand.

If you are butter averse, or vegan, then it's okay to substitute with a favorite flavorful cooking oil (like coconut) or extra virgin olive oil. It all about lusciousness. And if you don't care for Brussels sprouts (or they are too hard to find and expensive) then try florets of broccoli or cauliflower. Just about any veggie will do, like: carrot, squash, spinach and green beans.

I'm bringing butter back into my life, but not too much, just enough to make tasty dishes like Buttery Brussels Sprouts & Pasta

Ingredients (2 servings)

• Brussels sprouts - I used a 10 ounce package.
• Pasta - I used about 1/2 package of spaghetti. It's okay to use any favorite pasta. If you like a lot of pasta then add  more (add another tablespoon or two of butter, though.)
• 3 to 4 tablespoons of butter - I used salted butter. Okay to use sweet butter. You can substitute any favorite cooking oil or olive oil, to keep recipe vegan.
• 1 teaspoon chopped garlic - optional. I use chopped garlic from the jar.
• Black pepper to taste - no salt necessary if salted butter is used. For sweet butter, then salt to taste.
• Water - to boil pasta. Reserve a 1/4 cup to add when all the ingredients are finally mixed together.
• Parmesan cheese - optional. Fresh shaved or dried from a container (it's cheaper.)

Directions
Start a pot of water to boil for pasta. Prepare pasta according to package directions (I usually shave off a minute of cooking time for al dente.) While water heats up you can start prepping and cooking the Brussels sprouts.

Rinse off Brussels sprouts, if necessary. Next, slice off the tough stem ends of each Brussels sprout. Make a very thin slice, no need to take off too much. Remove any yellow leaves. If some green leaves detach, just add them to the pan too.

Slice Brussels sprouts in half, lengthwise. If the sprouts are small then you can leave them whole. The package I bought each sprout was about 2 inches tall.

Add butter to a medium heated pan. Once it melts add the Brussels sprouts and any loose green leaves. Each side needs about 2-3 minutes of cooking time. They will tenderize and get softer.

Once they are done then add a teaspoon of chopped garlic (optional.) Stir and saute one minute.

If pasta is not done yet, then turn the sauteing Brussels sprouts pan heat to low, until the pasta is ready.

Now time to bring it all together. I take out the cooked pasta right from the boiling water. (Of course, try a spaghetti strand to make sure it's done to you liking.) Next, add a 1/4 cup of pasta water. Pasta tends to dry out as it cools down, so a little pasta water keeps the pasta moist, and stretches out the butter sauce.

Mix the pasta and Brussels sprouts together. Serve hot and with parmesan cheese (optional.)

Chicken Parmesan - Video Recipe

You'll want to put on a Dean Martin ditty while cooking my take on an Italian classic: Chicken Parmesan. You're dinner guest will applaud wildly when you serve a plate of pasta in Marinara Sauce that's topped with a cutlet of crispy coated chicken and melted mozzarella cheese. Why don't you go all the way and croon a tune when you serve it, like an old-school Italian waiter. And don't forget to put out a straw-wrapped jug of Chianti!

When I cook a classic entree, you know I'm bound to stray and give you some tasty cheap$kate shortcuts and recipe improvements? My Chicken Parmesan recipe video below does all that.

Italian-style Chicken Parmesan is a sauteed, breaded chicken fillet that's covered in Marinara Sauce and topped with parmesan and mozzarella cheese, then baked. It's decadent and delicious.

This is a two part recipe. First you make a Marinara Sauce with tomato, onion, garlic and herbs. Of course, you can take a shortcut and use any favorite jars or cans of store-bought pasta sauce.

Secondly, you coat a boneless and skinless chicken fillet in flour, egg, and breadcrumbs, and saute it until golden brown. Then you move the cooked chicken into a baking pan and add the Marinara Sauce and cheeses, and bake until piping hot. There's a small amount of assembly to do, but it's well worth it.

This is where I veer off course. For cheapness sake I use dark meat. Normally the recipe calls for white breast meat. But, the main difference in preparation is I don't pound thin the chicken fillet. I find that if you want a crispy brown coating and moist chicken, then a thin slice of breast meat will dry out too easily.

It's a problem I find when ordering Tonkatsu (breaded chicken or pork cutlets) at a Japanese restaurant, or Mexican Torta Milanese sandwiches (flour-coated thin sliced beef or chicken) - dry and chewy overcooked meat. I mean it's okay, but not something I order often. I guess it's a cheap way to make a small cut of meat look larger?

Now, I'm all for tradition, but this one doesn't fly with me. Why not just leave the chicken fillet alone - it will stay moist when thick, and especially so, when dark meat is used. Of course you can use white meat, as it's easier to remove from the bone. (And, if you want to pound the chicken fillet between sheets of plastic, then go for it.)

I guess if you flash-fry a pounded-thin breaded piece of meat then it may remain moist, but it becomes easier to burn the coating over a very high heat, and you have to watch it too closely. So I like to keep things easy and simple. 

The one thing you may not have on hand is breadcrumbs. You only need a cup and you can cover 3 pieces with this recipe. I always find a container of breadcrumbs at my local 99c only Stores. They even sometimes carry expensive Panko. You can use any you find cheaply, or make your own. Just scroll down to Hindsight, at the end of this post, for my Homemade Breadcrumbs recipe.

Chicken is cheap out here is Los Angeles, especially in Latin grocery stores. Boneless and skinless dark meat is often on sale there, and even white meat with the skin and bone is around a dollar per pound on sale.

I also include an easy to make Marinara Sauce recipe in my video using canned tomato as the base. Of course, canned tomatoes are cheap almost anywhere. You can use any you find on sale. If they are whole tomatoes, then break them up when cooking - you'll have a "rustic" Marinara Sauce.

I also use fresh garden herbs, but you can substitute dried Italian herbs. You can even buy your favorite premade sauce and just use that. (My Easy Marinara Sauce recipe is a stand-alone video blog post you can checkout here - use it with any favorite pasta recipe.)

And this recipe is wife approved. I turned my back for a minute and one of my finished Chicken Parmesan went missing! Oh well, that's why I made three breaded cutlets for this recipe.

Do give my recipe a try. It's luscious with melted cheese and a rich tomato sauce. Go ahead and serve it with your favorite pasta and extra leftover Marinara Sauce, it's one filling Italian entree, that's cheap to do, if you do it my way.

Chicken Parmesan  - VIDEO

Play it here, video runs 6 minutes, 7 seconds.

My YouTube video link for viewing or embedding, just click here.

Breaded Chicken Ingredients -3 servings
3 pieces chicken - skinless and boneless. I used leg and thigh meat. Okay to use white meat. Usually recipe calls for chicken breast that is pounded flat. I find it dries out too easily, so I skip the "flattening" part.
3/4 cup flour
3/4 cup bread crumbs - my homemade breadcrumb recipe is down below under "Hindsight."
1 egg - mixed with a fork or whisk.
3 tablespoons Parmesan Cheese - dried or fresh shaved. You can use as much as you like.
3 ounces of Mozzarella Cheese - add more to your liking. I used a small package of shredded.
1/2 teaspoon black pepper - to season breadcrumbs. Okay to add any favorite seasonings or dried herbs. I don't use salt in this recipes, as I find the cheeses have enough for me.
Oil for sauteing breaded chicken pieces - I add a couple of tablespoons per chicken piece. Add more as needed.

Marinara Sauce Ingredients
1 15 ounce can of tomato sauce - any favorite brand, even from a jar.
1/2 onion - chopped. White or yellow is okay.
1 teaspoon garlic - chopped fresh or from a jar.
1 cup water - to clean out the tomato can, and add it to sauce. Okay to use red or white wine, or a favorite broth.
Italian herbs - about 1 teaspoon dried, or 1 tablespoon of fresh chopped. I used basil, oregano and parsley. Okay to use a dried herb Italian premix, or any combination of dried herbs you have on hand.
1 tablespoon oil - for frying onion and garlic.
Pepper to taste - Canned tomato sauce has a lot of salt, so I don't add any, but you can add some if you want.

Directions for Marinara Sauce
I start this recipe with a Marinara Sauce. I used a plain can of tomato sauce and added some sauteed onion, garlic and herbs. Here's how I did it.(You can use any store bought type you like as a short cut -- if you do, go right to my Breading Chicken directions further below.)

First saute 1/2 chopped onion in a tablespoon of oil over a medium heat. Cook until soft, about 3-5 minutes. Add chopped garlic and saute another minute.

Pour in a 15 ounce can of tomato sauce. Slosh around half a can of water (broth or wine) and add it to the pan with sauce and sauteed veggies. Mix well and finally add the herbs, fresh or dried.

Cook tomato sauce on low, while you are frying up the breaded chicken pieces. You just need to cook the pasta sauce for another 10 minutes, so all the flavors combine. This basic Marinara Sauce can used for any pasta recipe, or pizza topping.

Directions for Breading Chicken (3 pieces)
This is where my recipe veers off from others. Typical Chicken Parmesan recipes take a chicken breast and pound it thin. While this is traditional, you often end up with a dried out piece of breaded chicken.

As I mentioned above, the main problem is browning the coated chicken thin pieces. To get a golden brown breaded chicken you have to overcook it.

For my recipe I just leave the boneless and skinless pieces alone. They may be thick, but at least they will end up moist on the serving plate. (Of course, you can place the chicken pieces between plastic wrap and pound them a little thinner.)

Let's move on to the breaded chicken part.

You want to have 2 plates, one for the flour and the other for breadcrumbs. Sprinkle on black pepper or any favorite seasonings into the breadcrumbs.

In a shallow bowl add one egg and beat it with a fork, or a whisk, to blend it.

First coat a chicken piece in flour, both sides. Add coated chicken to egg wash and coat it again. Finally press chicken into breadcrumbs. Turn over and press on more breadcrumbs. Set aside.

Add cooking oil in a frying pan over medium/high heat. Depending on your frying pan size you can saute each coated chicken piece separately or bunch up a few pieces.

You need at least 2 tablespoons of oil per chicken piece - add more oil as needed, during frying process. Make sure the pan is hot when you add the chicken, or the breading may stick to the pan.

Add coated chicken to a medium hot pan. Let it set there for a minute so cooked shell forms underneath chicken. After a minute or so you can start checking to see how browning is going. It takes about 3-5 minutes on each side, for chicken to brown nicely and the meat to cook through.

When done set aside each  fillet. (Make a small slice into thickest part of cooked chicken to make sure there is no pink meat or pink juices.) I put cooked pieces on a wire rack; I find napkins get too damp and make the cooked crust soggy. After the chicken pieces are done, it's time to bring it all together.

(If you want some pasta with the Chicken Parmesan, then get it going when you start frying the last coated chicken piece. Follow package directions. Set aside pasta when done. You can serve it with some leftover Marinara Sauce.)

The Marinara Sauce should be room temperature or hot when assembling Chicken Parmesan.

First, move fried chicken to a baking dish. Top each piece with some Marinara Sauce. You can add as little, or as much, as you like. I add just enough to cover each chicken piece. (Any extra sauce can be added to the plate later or used as pasta topping.)

Now add the parmesan and mozzarella cheese to each chicken piece. Add as much cheese, as you like -- you can also add extra Marinara Sauce.

Add baking dish of Chicken Parmesan to a 375 degree oven. You just need to bake the chicken until the cheese melts. I baked mine for about 10-15 minutes.

It's ready when Chicken Parmesan cheese topping is melted. You can serve Chicken Parmesan with your favorite pasta and leftover Marinara Sauce.

Hindsight
To make your own dried breadcrumbs, bake a few slices of white or wheat bread in a 350 degree oven for about 15 - 20 minutes until dried out. Check during the last five minutes to make sure the bread does not burn. Turn the bread slice over, half way through baking.

Remove from oven and allow to cool for a couple of minutes; then add to a blender or food processor. (Or place in a plastic bag and crumble with a rolling pin, wine bottle or large glass). Pulse slices until fine like sea salt. Leftover bread crumbs store in the refrigerator for a long time. May need to microwave for a minute when reusing, or give them a quick saute in a warm pan.

For extra flavor season the bread slices with salt, pepper, dried parmesan, and any favorite fresh or dried herbs.

And, here's a Dean Martin a crooning "That's Amore"