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.

Under the Pier - Seafood Restaurant for Cheap$kates

When I accompany my wife to her childhood home in Levittown, Pennsylvania (26 miles from Philadelphia), I like to patronize local eateries. Under the Pier is a local restaurant landmark, opened in 1971 and still serving tasty seafood. Read on and take a culinary deep dive with Linda and me.

In these days of $50 (2 mixed drinks and 2 appetizers) Happy Hours, it's nice to just sit down at a local old school restaurant and find cheap drinks and seafood...any time of day.

Check out my tastful photo story below for a deliciously edible dinner tour of Under the Pier. And, continue reading to get all the details with yummy photo illustrations.

We started with a large platter of Steamed Mussels with a small container of melted butter. They were just enough for two. The Mussels were tender, plump, and briny. I find them milder and easier to eat than Fried Oysters and Steamed Clams. However, I do love raw Oysters and chewy Fried Clams.

We both ordered a platter of broiled and baked seafood. Being on the East Coast, I got a cool Long Island Iced Tea. Both servings were loaded with seafood, served simply with tartar and cocktail sauces. Nothing fancy here.

My wife's Broiled Flounder with Coleslaw and Fried Potatoes (Sea Chips) cost $13.95, while my Broiled Combo of Flounder, Cod, Scallops, Shrimp, Stuffed Shrimp, and Green Beans was an incredible $26.95. Plus, a Long Island Iced Tea for only $8.95 --- good value for tasty seafood and drinks.

Broiled Flounder

Broiled Seafood Combo

I especially liked the Scallops, which were large and tender. Same with the fillets of Cod and Flounder. Cod is firmer than Flounder. Shrimp two ways, broiled and stuffed, were done well.

The Green Beans were firm, of the frozen type, which means not mushy from the can.

I vowed to return for another meal. A week later, I had an appetizer of raw Littleneck Clams, followed by an Olde English Fish 'N Chips for $14.95. 

The Littleneck Clams have little chewy nubs, unlike softer raw oysters. I'm not used to raw clams, but I'm learning to like them. 

Made with Cod, the 3 crunchy batter fish fillets were flaky and moist. The fried potato rounds, or Sea Chips, were fine, crunchy on the outside and fluffy on the inside. 

My meal was served with a side of Coleslaw that is light on the mayonnaise. I got a $2 mug of Yuengling draft beer to wash it down with. (Try finding a mug of beer anywhere else at this price, especially a local Pennsylvania beer like Yuengling, made by America's oldest brewery.)

Under the Pier has received "Best of" accolades from local publications and websites for its cuisine.

The decor has nautical tchotchkes and cute placemat art decorations on the walls. The service is fast and friendly. 

They have an extensive menu - can't guarantee they will have everything listed, but you will find plenty to your liking. It is cash only, so leave your credit cards behind.

Daily Lunch Specials are very cheap, and draft beer is $2 a mug! I don't know how long these prices will hold, but I'll be back for more! It's like an all-day Happy Hour.

99 thanks to my wife, Linda, for turning me on to Under the Pier. If you are in the area, I highly recommend a visit -- tell them a cheap$kate called The 99 Cent Chef sent you.

Keep checking back, I have more East Coast good eats and restaurant/deli reviews on the way!

Under the Pier

7600 Bristol Pike

Levittown, Pennsylvania 19057

Phone: 215) 945-9967 or 215) 945-3997

Website: www.underthepier.net

Hours

Sunday: 11:00 am - 10:00 pm

Monday - CLOSED

Tuesday thru Thursday: 11:00 am - 10:00 pm

Friday and Saturday: 11:00 am - 11:00 pm

Scallop Roll

This is a West Coast twist on an East Coast roadside stand classic, the Lobster Roll. I predict it will soon sweep though miserly sculleries everywhere -- for few can resist a culinary creation like this: the 99 Cent Chef's cool, creamy, and deliciously decadent Scallop Roll.

I've never had the pleasure of trying a Lobster Roll, but if I ever find myself driving through New England, it is on the top of my culinary to-do list. The Lobster Roll started out as chopped cooked lobster meat mixed with butter on bread, but since the 1970's, the lobster chunks have been mixed with mayo and served cold on a top-spit hot dog bun lightly toasted in butter. Some modern versions still mix steamed chopped lobster with butter, but with mayo on the side.

 I always find  4 ounce frozen packages of scallops at the local Alberstons grocery chain, ten for ten dollars (you are allowed to buy one package at a time), and sometimes at my local 99c Only Stores. It's a small amount of seafood but enough for a couple of Scallop Rolls.

You can add crunch to the Scallop Salad by adding fine chopped celery,  seeded cucumber, green scallions or regular onion -- this also helps stretch it out for an extra serving. In my Scallop Roll photos I used peeled and chopped seeded cucumber, which works well because it won't overwhelm the mild, sweet scallops.

Since the original Lobster Roll was made with butter, I am keeping my recipe old school by sauteing the bay scallops in butter; and riffing on the now typical way by mixing the cooked scallops with mayo. It's a rich and complex combination. This recipe tastes best with real butter and real mayonaise -- save the light mayo and butter substitute for when you are feeding a horde of inebriated, palate challenged party guests, or for dieting days.

And since "top-loader" buns (split along the top of the bun) are not to be found on the West Coast, I used regular hot dog buns. You can use fresh bakery buns or small dinner rolls, as well.

Balmy summer days are right around the corner, so now is the time to stock up on 4 oz. frozen packages of scallops, and perfect The 99 Cent Chef's Scallop Roll for your first summer patio party!

 Ingredients (makes 2 Scallop Rolls)

• 1 defrosted 4 ounce package of small scallops*
• 2 tablespoons of real mayonnaise - let's get decadent. But if you must, you can use your favorite light mayo.
• 2 pats of butter - or favorite low-cal substitute. One pat for sauteing scallops, and one for toasting the hot dog buns.
• Salt and pepper to taste
• Optional additions: a couple of tablespoons of fine chopped celery, green scallions or regular onion. A sprinkle of a favorite herb, seafood spice, or a pinch of cayenne pepper for heat. I just used peeled and seeded cucumber for this version.
• You can also add some roughly chopped or hand-shredded lettuce.

Directions
Drain scallops of liquid and saute in a pat of butter (or favorite butter substitute) over a medium heating skillet. Saute for a couple of minutes, stirring as you go. Small scallops cook quickly, and will finish cooking as they cool down. Remove scallops to cool.

Poor out the liquid from cooked and cooling scallops. This sweet buttery broth can be saved and reheated later to coat the inside of the roll for a "dipped" Scallop Roll.

In a medium sized bowl add mayo* and about 2 tablespoons of peeled, seeded and chopped cucumber. Add drained scallops and mix well - season to taste. Cover and chill in the refrigerator for a couple of hours. I've also had it right away, the mayo is cold enough for me.

*Some prefer less mayo, so you can start with a tablespoon, then add a little at a time to the mixed Scallop Salad for desired creaminess.

When Scallop Salad is cold enough it's time to toast the hot dog buns. Add pat of butter to skillet over medium heat. Melt butter and coat both sides of buns. They need a slight toasting for a couple of minutes on each side. Done when lightly browned.

To serve, open the pre-split bun and scoop in the chilled Scallop Salad.

*Another delicious spin is to use a small package of bay shrimp (which I often find for the same prices and locations), for a Shrimp Roll. Since bay shrimp are usually cooked, just defrost, drain and add to mayo mixture. If they are raw then follow the sauteing directions from above.

The 99 Cent Chef's Scallop Salad is a tasty high-class canape, too, just put a dollop on your favorite crackers or toast, and serve at your next party -- even your little finger waving high class guest will be impressed.

Snow Peas & Scallops Stir Fry

Delicate fresh snow peas on sale make a healthy stir fry. Cook them shell and all with your protein of choice. I found small 4 oz. packs of frozen scallops at the Hollywood 99c only Store. I've also seen them at regular chain groceries in one dollar packs. The price of 4 oz. for one dollar equals out to four dollars per pound, not a bad deal -- plus, small portions of protein force you to eat all of your veggies! If snow peas are not available, scallops combine with any seasonal vegetable, including asparagus, string beans or leeks.

Sweet snow peas pair perfectly with delectable tender scallops. It makes for one of the quickest stir frys -- snow peas are tasty enough to eat raw and only need to be heated through; while scallops are done in just a minute (you can also substitute scallops with shrimp).

Make your own Oriental sauce by combining oyster and soy sauces with a little honey. If you have some sweet/sour sauce, use that instead.

Including seafood in your entree does not need to break the bank when you stretch it by combining with your favorite seasonal vegetables.

Ingredients (2 servings)

• 1 pint of snow peas - about 4 cups loosely packed.
• O.K. to substitute and/or combine any seasonal veggies including asparagus, stringbeans, zucchini, leeks, etc.
• 4 oz. package of 99.99c bay scallops
• 1 tbsp. cornstarch or flour
• 2 tbsp. of oil for stir frying
• 1 tbsp. chopped garlic - fresh or jar
• Salt and pepper to taste

Oriental Stir Fry Sauce

• 2 tbsp. oyster sauce
• 2 tbsp. soy sauce
• 1 tsp. honey or sugar
• 1 tsp. fresh chopped or powered ginger - optional
• 1/4 cup of water or broth
• O.K. to substitute sweet and sour sauce for oyster sauce (leave out honey/sugar)

Directions

Tear off stems from snow peas if necessary; a tough string will sometimes come off with them as well. Rinse and drain scallops and add 1 tbsp. of cornstarch, or flour, to scallops - mix well in a bowl. Mix all ingredients of Oriental Stir Fry Sauce in separate bowl and set aside.

 
Heat 1 tbsp. oil in medium/hot wok, or large pan. Stir fry snow peas quickly for a minute. They do not need to cook through yet. Clear middle area of wok and add 1 tbsp. of oil, then saute scallops. Stir fry for a minute until they go from semi-transparent to opaque white. Pour in Oriental Sauce and mix well. Allow to cook for a couple minutes until sauce thickens, this will finish cooking scallops and snow peas. Ready to eat; accompany rice or noodles.

*Substituting asparagus or other seasonal veggies make take a longer cooking time, usually 5 minutes or so -- shrimp may take an extra minute or two; it still makes for one quick stir fry.