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.

Spaghetti alla Carbonara with Bacon Bits - Video Recipe

My shortcut cheap$kate spin on this Italian pasta classic will have you digging into a steaming plateful in no time. And my outre entree will never be taught in culinary colleges -- you can only learn it in The 99 Cent Chef's kitchen of hard knocks!

Watch my new Spaghetti alla Carbonara with Bacon Bits cooking video for simple step-by-step directions. It doesn't come cheaper than this, and my new pièce de résistance is outrageous enough to fit into my blog of outré entrée recipes perfectly!

Typical Carbonara's main ingredients are eggs, pasta, black pepper, grated Parmigiano-Reggiano cheese, and Italian bacon (pancetta or guanciale).

I use cheap Parmesan from a plastic container that I get from my local Dollar Tree. It says it's real Parmesan. Of course, use real Parmigiano-Reggiano if you can afford it.

I prefer fresh ground Black Pepper, but any type is fine. A lot of Black Pepper is used in this recipe.

I normally use a couple slices of browned and crumbled bacon because it's convenient, and bacon fat enriches any pasta dish. However, those are a lot of calories, and real Bacon Bits are already cooked so most of the fat is rendered out, thus making my Carbonara lighter.

I can get one serving out of a .8-ounce package of Bacon Bits. I used to get Bacon Bits and eggs from my local Dollar Tree and 99c only Store but this year they are a no-show.

I've been eying Imitation Bacon Bits but have not had the guts to use them yet - The 99 Cent Chef has standards, too!

Real Bacon Bits are a bit dry and slightly powdery. The Bits are quite small so I do miss the larger crunchy pieces from broken crispy cooked bacon slices. While mostly bacon meat and a little bacon fat, Bacon Bits are a light version for all your calorie counters. As with a lot of diets spin on fatty meals you do lose that luscious taste.

This is a rich-tasting dish when you add a raw egg blended with parmesan and black pepper to hot pasta. The trick is to assemble it all in one pan and bring it right to the table before the egg scrambles.

The egg mixture thickens into a decadent sauce, coating the spaghetti, studded with crunchy bacon pieces. *If you are worried about using raw eggs, I have an alternative method at the end of this post.

If you have an Italian deli nearby or a well-stocked meat market, you should try Italian pancetta at least once; you only need a couple of slices for this dish. It cooks like bacon, but it's dryer, leaner, and with flavorful curing spices.

So, check out my latest recipe video and get cooking! It is a simple and delicious dish.

Spaghetti alla Carbonara with Bacon Bits - VIDEO            Play it here. The video runs 2 minutes, 59 seconds.

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

Ingredients (one serving)  

• Spaghetti - 1/4 package. I used a quarter of a one-pound package of dried spaghetti for one serving. Cook per package directions. I usually shave off a couple of minutes of cooking time for pasta al dente.
• Bacon Bits - 8-ounce package of real bacon, not imitation. Bacon Bits come in different package sizes, totaling about 3-4 tablespoons. Okay to use a couple slices of crumbled cooked bacon. Authentic Pasta alla Carbonara calls for Pancetta.
• Black Pepper - 1/2 teaspoon fresh ground if you have it. 
• 1 Egg - I used a cheap medium-sized egg.
• Parmesan - 2 tablespoons of grated or shaved. I used grated parmesan from a container. Keep it real with a block of Parmigiano-Reggiano to shave from. Add more parmesan to suit your taste.
• Water for boiling pasta - about 4 cups. Double the amount for 2 servings or half a one-pound package of pasta.

Directions

Bring one pot of water to boil for pasta. Add pasta when the water boils. Some cooks add a lot of salt to the water, I don't but go ahead if you like.

Cook pasta to package directions -- but stop a couple of minutes early for al dente pasta, or pasta with a little chew to the texture.

You should stir the pasta a few times as it cooks so the spaghetti does not clump and stick together.

While the pasta cooks, mix one raw egg with 2 tablespoons of grated parmesan and half a teaspoon of black pepper in a small bowl. Whisk together until well blended. Set aside for final assembly.

(If you like really big pieces of bacon, then saute up a couple slices instead of Bacon Bits. Crumble bacon when done. You can drain off the grease, or leave a tablespoon or two for flavor.) The same goes for Pancetta, although you usually cube Pancetta first then saute it until browned.

Over low heat carefully add cooked pasta right from the pasta pot Into a large pan. I don't drain the pasta, just fish it out of hot water and go right into the frying pan.

Now time to bring it all together.

Finally, pour in the egg, black pepper, and parmesan mixture. Mix well and allow to heat through for about 30 seconds - careful not to make scrambled eggs. The egg mixture will thicken to make a slightly thick sauce. 

Finally, sprinkle on the Bacon Bits. I usually add Bacon Bits last, as they become mushy if they soak too long.

It is ready to eat. You can add an extra tablespoon of grated parmesan per serving. (If you are using freshly shaved parmesan, then add it as a topping when ready to serve.)

For 2 servings, just double everything. 

* Since I add my raw egg mixture to hot pasta over a low-heating pan, the egg is heated through.  If you are wary of raw eggs, it's okay to drop a separated whole egg yoke into boiling water for about 1 minute (or a little longer.) When pasta is done and parmesan/black pepper is added, finish the dish by adding one lightly poached egg yoke on top.

 

Meatballs In Marinara Sauce

I have a way with meatballs. Mixing ground turkey with sauteed onion, spinach, mushrooms, toasted bread, and garlic makes a Meatball so light it almost floats off the plate. 

Maybe you like a more solid Meatball, then leave out the sauteed veggies and toast for a hefty Meatball. Make Meatballs your way - it's all good.

99c only Stores carry packaged fresh spinach, so it's a natural progression to blend the side dish into the entree -- combining sauteed spinach and Meatballs. If you have a favorite green then add that. You want to saute them until soft, so the Meatballs hold their shape better.

And mushrooms go with meat any day. I like sauteed musky mushrooms on my grilled steak and hamburger. Add any favorite sliced mushrooms.

Onions and garlic are cheap anytime. You can substitute with dried or powdered versions. 

I have a small patio garden with fresh herbs like basil, oregano, sage, and parsley. You can, again, use dried herbs or an Italian Herb Mix.

                        Click on any photo to see larger.

I finish the Meatballs with a canned tomato sauce. I made the sauce with crushed, whole, and plain tomato sauce. I simmer the Meatballs for at least an hour so the sauce breaks down while absorbing the Meatball flavorings. If you are using whole canned tomatoes, break them apart as the tomato sauce cooks.

The meat part is the expensive part. I can find little ground beef and turkey patties for a buck, not enough for a pot of meatballs. I find larger packages of ground pork for breakfast sausage for a dollar. One-pound packages of ground turkey and pork are usually cheaper than ground beef.  

For lighter Meatballs use ground turkey or chicken. Ground poultry is mushier so I sometimes add an egg to the mix to firm up the Meatballs, it's the same way I firm up my Homemade Meatloaf.

Add or subtract any of the above Meatball ingredients. I've made different versions and the Meatballs have all been tasty.  

Meatballs in Marinara Sauce - Video        Play it here, video runs 6 minutes, 19 seconds.

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

Ingredients (serves 4 - 6)

• Ground Meat - 1 pound. Okay to use any favorite ground meat including pork, beef, veal, chicken, turkey, or a ground meat mix.
• Spinach - one bunch with most of the stems removed. Okay to use a 6-ounce package of spinach, or frozen spinach. If you have other favorite greens then use them.
• Mushrooms - sliced or chopped. 1 package, about 4 ounces, of any favorite mushrooms.
• 1 Onion - chopped.
• Garlic - 1 tablespoon chopped fresh or from a jar. Okay to use dried garlic.
• Bread - 2 toasted slices. Break into small pieces to mix into ground meat and sauteed veggies.
• Italian Herbs - 1 teaspoon fresh or dried, including basil, oregano, sage, and parsley. For fresh herbs add 2 teaspoons.
• Milk - 1/4 cup, optional.
• Oil - 2 tablespoons vegetable oil. One tablespoon to saute onion, and one tablespoon to saute Meatballs.
• Salt & Pepper - to taste, or about half a teaspoon total.

Marinara Sauce

• Red Wine - 1 cup, optional. Okay to use white wine or a favorite broth.
• Tomato Sauce - 24 oz. can of crushed, diced, or tomato sauce. I often use 2 small 16-ounce cans of tomato. If I am feeding extra guests then I will add one more small can of tomato sauce, water, wine, or broth - you can never have too much tomato sauce with meatballs.

Directions

In a large pan or pot saute onion for about 5  minutes in a tablespoon of oil until soft.

Add sliced or chopped mushrooms and saute until soft about 5 minutes. Add chopped garlic and herbs then saute another minute.

Wash the spinach and remove most of the stems. Add spinach and cover the pot to steam spinach to softness for a few minutes. Give them a stir as spinach cooks down.

In a large bowl mix ground meat, toasted bread, milk, and sauteed veggies. Salt and pepper to taste.

Form the meat mixture into Meatballs of any size you like (I like large ones,) and add to the heated pan with oil. 

Brown the Meatballs for about 5 minutes on each side. You may need to do it in a couple of batches depending on the size of your pan or pot. Partially covering the pan helps firm up the Meatballs by steaming, thus making them easier to turn without breaking apart. 

Add red wine (optional) and tomato sauce. Rinse out the tomato sauce can and add the water to the sauce. Okay to add an extra 8-ounce can of tomato sauce for more servings.

Cover and low-simmer Meatballs in the sauce for 1-2 hours until sauce is reduced by half. This is the kind of sauce you can keep warm for a few hours. If too watery then cook the sauce uncovered to thicken.

Add water or broth if the liquid cooks out too much. I like a thick sauce, but make it your way.

Serve Meatballs in Marinara Sauce over your favorite pasta. And you can build a perfect Meatball Submarine Sandwich with my recipe.

Hindsight

I like a lot of veggies in my Meatballs. I've made meatballs without spinach or mushrooms so use what veggies you have on hand - chopped carrot, celery, and bell pepper are other veggies to add. I use this same ground meat and veggie combo for a Loaded Homemade Meatloaf.

 It's okay to make more traditional Meatballs without added veggies. Just season ground meat and mix in a teaspoon of Italian herbs. Form the ground meat into Meatballs and brown them. Finish cooking with tomato sauce and wine. 

An extra flavor to add to Meatballs is a teaspoon of Worcestershire Sauce.

Ground chicken and turkey can be mushy, so I will add a large egg into the mix so the Meatballs will firm up better.