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 doesn'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 saute one side of the scallops for about 3 to 5 minutes until charred and carmelized, then quickly saute the other side for just a minute, or until desired doneness. 

If you carmelize 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 sauteeing Scallops are done by watching the moisture from the Scallops turn brown. That is the time to turn the Scallops for a quick saute 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 sauteed 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 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 saute pan with the Scallops and some pasta water.

Finally, reduce the heat to the lowest setting.

When Spaghetti and Scallops are done, add half a cup of hot pasta water to the saute 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.

World Vegetarian Day

I have too many World Vegetarian Day recipes to list right here, so it's best to enter the words "vegan" or "vegetarian" in the "Search" window on the right side of the top area of my food blog to see them all. If you have a favorite vegetable or fruit, you can enter that name in the same window, too.

Anyway you cut it, there is a lot to choose from, and I think you will like my delicious, inexpensive recipes listed below. Read on and click on any highlighted name to be directed to the original recipe on this food website.

Some of my vegetarian recipes include butter, milk, cheese, and yogurt. All those ingredients are cheaply substituted with vegetable oils, almond milk (also oat, soy, hemp, etc.), or soy and oat yogurts. New substitutions for meat and dairy are arriving in grocery stores every year,

Click on any photo to see larger.

I'll start with a recipe that requires some mashing and a toaster, Avocado Toast. A soft, ripe avocado served simply with toast is easy and quick to do. I get my bread from the discount bin at my local big-chain grocer and avocado from my local Latin market. Avocado Toast has moved beyond trendy to just plain normal.

Everyone likes Mashed Potatoes, and I do too. Nothing to this recipe, really, and it will taste just as good with a milk substitute. I like a lot of fresh ground black pepper in mine.

I like veggies prepared simply, like fresh Boiled Corn or Sauteed Yellow Squash with onion and garlic.

Sauteed Green Beans with Almonds are a colorful dish with crunch.

Grilling or roasting veggies is a favorite of mine. Roasted Brussels Sprouts become tender and almost nutty in flavor. I add a drizzle of olive oil and season with salt and pepper before roasting.

You can almost grill any veggie, including Eggplant, Bell Pepper, Zucchini, Beets, and Sweet Potatoes, and I've done them all. Just click on any veggie name above to see how I do it.

Grilled Zucchini

Beans are part of my next recipe list. I eat them every week. I slow-cook them, but you can speed things up if you have a pressure cooker. I do like having the long-simmering smell of legumes as they tenderize.

In Louisiana, Cajuns like their Red Beans with white rice. I have a dear friend who has a great veggie version. I got her to show me how she does it, and I'll share her recipe with you. Check out our fun time together in the kitchen making Ms. Patti's Red Beans and Rice recipe.

White Beans are also on the menu in Cajun Restaurants and local fast-food joints. I make mine with a lot of veggies, including carrots, onions, celery, garlic, and herbs. Check out my Vegetarian White Beans recipe video.

I was raised on Tex-Mex-style Pinto Beans. We had them with Mexican Rice and flour tortillas for breakfast, lunch, and dinner. usually with meat, seafood, or eggs. But lately, I've been having beans with brown or white rice and a big shake of hot sauce. Check out my Homemade Mexican Pinto Beans video to see how I make them.

My next favorite bean recipe is Cuban-style Black Beans. I've been making this recipe the most lately. It is a favorite of my wife, Linda. The main flavoring is a sweet and sour addition of a little sugar and vinegar. This yin and yang pull of flavors really makes this recipe especially delicious. I also add bell pepper, onion, and garlic. Again, it is an easy recipe that I think will make it to the top of your favorites list?

Fried Plantains and Yucca are a delicious duo to serve with my Black Beans recipe. 

Canned Beans now come organic and vegan. Drain them and make a no-fuss Warm 3 Bean Salad, adding some fresh herbs, chopped onion, tomato, and a little oil and vinegar. Mash Pinto Beans with some of the broth, and you have quickie Refried Beans.

By the way, I'm a big fan of Soy Chorizo as a pungent and spicy ground meat substitution that costs about $2 per package. Sauté and add it to Refried Beans and Mexican Rice for a Burrito.

I have a slew of Salsas to try, including Ancho Chili,  Mango, Tomatillo, and Red Chili. Click on any recipe name to see the original blog post text and photo illustrations. 

I've been making fruit-based Salsas recently, including Peach, Mango, Pineapple, and Kiwi Salsas. They are sweet, cool, and spicy. I brought my Mango Salsa to a few parties, and it is always a hit and goes very fast so make plenty!

Soups and veggies blend well together. French Onion Soup uses caramelized onions as the main ingredient. It is served with melted cheese on top that you can leave out; it's rich enough. Earthy and pungent Mushrooms make some of the best soups. You can use cream, but any fave milk substitute works fine.

A Mexican soup loaded with veggies is called Calabasitas. It is made with corn, squash or zucchini, tomato, and chiles. It is finished with cheese that you can leave out to keep it vegan. 

How I love the tomato. I try to grow them, unfortunately, with limited success. Whether store-bought or homegrown, tomatoes are the central ingredient in the next list of recipes.

Gazpacho is an Italian soup made with blended fresh veggies and herbs -- no cooking needed, just a blender to puree. It's comprised mainly of fresh tomato, cucumber, bell pepper, garlic, and herbs. It's so refreshing and quick to do.

Bruschetta is a crunchy appetizer served on toast. It's an Italian version of Mexican salsa and tortilla chips. Made with fresh chopped tomato, basil, garlic, balsamic vinegar, and olive oil, it's simply delicious.

You can buy veggie Marinara Sauce in a can or jar cheaply, and I have cooked with my share. But I prefer to start with canned tomato sauce and add my own garlic, onion, and fresh herbs. It doesn't take that much longer to do, just a bit of chopping and sauteing. Homemade Marinara Sauce seems lighter to me and less salty. 

Pasta and veggies are a great combination. Dried pasta is still a great, cheap$kate buy.

You can start with a simple warm Rustic Tomato Sauce over your favorite pasta, or chill out with Peas, Artichoke Hearts, Broccoli, and Wheat Pasta. 

How about Brussels Sprouts or Kale with Pasta? I use butter, but you can substitute it with olive oil or any favorite veggie oil. For a bit of crunch, heat up your favorite nut like Cashews, mix with a little garlic, and heat in olive oil, and you have a rich Cashew and Garlic Pasta.

Steam any favorite veggies and mix them with macaroni or any tube and short-cut pasta for a versatile Veggie Pasta Salad, and it keeps in the refrigerator to serve cold, too. 

My Cajun nephew Zak has some serious cooking chops and came up with a wild Cajun Tuscan Primavera Pasta. Again, butter is used that can be substituted with olive oil, but you cannot replace the Cajun Seasonings, or you have to call it something else!

I worked in the Biz so you know I have a Cinema-inspired dish called  John Cassavetes Red Pepper, Olive Oil, Garlic, and Pasta. Cassavetes, the director, has influenced me more, shall we say, rough and tumble videos that are loose and simply presented - no fancy stuff, just like my recipe mentioned above.

Fruit + salad is a refreshing combination. Try out my Pear and Spinach Salad with Creamy Herb Dressing. I use milk and yogurt, but you know they are easily swapped out, right? I actually like Almond Milk and yogurt made with oats.

My Watermelon, Mango & Spinach Salad needs no substitutions as the vinaigrette is simply veggie oil and lemon or lime juice. It is a perfect summer salad.

Warm Corn, Tomato & Cilantro Salad is made with frozen corn. You could use drained canned corn, too. It is a salad served at room temperature. Kick it up a notch and use fresh corn.

My Veggie Wrap with Homemade Hummus is a salad in a wheat tortilla or stuffed into pita bread.

Potato Salad is a summer staple, and my recipe is one you will like, no matter what part of the country you live in. I have Mom's Cajun Potato Salad version for your viewing pleasure below.

I make an Easy Coleslaw throughout the summer as it's so easy to buy a package of precut cabbage with carrots, but whole cabbage and carrots are the cheapest way to go.

Mix in a bit of veggie mayo and it's ready to serve. I have a tasty, sweet Pineapple Coleslaw, too!

I even dined in a Local Nursery one time...only in the service of showing their tasty selection of fresh fruit trees and tomato plants.

Vegan Sushi? Sure, why not? The trick is to prepare the veggies in a simmering broth of soy sauce and wine (mirin, or sake). My Carrot and Portabella Mushroom Sushi are perfect examples. I also have a Sushi Rice recipe here.

I often start my day with Yogurt and Fruit. Buy local and seasonal fruit when it is most flavorful and cheapest in price.

It couldn't be quicker and easier than slicing a banana or mixing in some Blueberries or Strawberries. 

I'm a big fan of Chinese Stir-fry, everything from Veggies to Fried Rice. The basic ingredients are soy sauce, oyster sauce, fish sauce, ginger, and garlic. I like to stir-fry Bok Choy, which tastes like cabbage, only milder. You can stir-fry Broccoli, Cauliflower, and any favorite veggie you like.

A basic rice Stir-fry is made with cooked rice that has been chilled for a few hours or overnight so it can hold up to frying; otherwise, freshly steamed rice will get too mushy. I quickly make my Stir-fry with a medley of frozen veggies, like a package of peas and carrots.

Eggs are often part of a rice-based Stir-fry, but you will not really miss them. Crumble in some tofu as a tasty substitution, or slice a block of tofu into larger chunks and make tofu the main ingredient. 

You can also use cheap dried ramen noodles. Just cook them according to the package directions. Drain and add them to a hot pan or wok and stir-fry them like you would with cooked rice. I made Tofu with Snow Peas Stir Fry this way.

I like how Korean restaurants have a medley of veggie small-bites or Banchan. A favorite is a sweet Cucumber Salad. 

 Keep checking back as I am always adding fresh vegetable and vegan recipes.