Monday, April 4, 2011

i dove right in

At the risk of sounding like a bad food writer, I will flat out say this dish turned out "light and sweet but yet very flavorful". 

Wait!  Don't quit reading.

There was a bag of petite scallops in the freezer, scallions in the bin, and surprisingly, jalapenos and cilantro both on hand.  Spoke ran out for a knob of ginger, I threw it together, and suddenly we had the most incredible, bursting-of-springtime dinner.  It was light and sweet but yet very flavorful. 

I could have eaten two bowlfuls. 

Spaghettini with Scallops

2 tablespoons olive oil, divided
2 thick slices or chunks of ginger root
8 ounces thin spaghetti
2 bunches of scallions, green and white parts, cut across the width
1 jalapeno, seeds and some of the membrane removed, chopped fine
2 tablespoons finely chopped ginger root
2 dozen petite scallops, patted dry
black pepper
chopped cilantro (leaves only)

Heat 1 tablespoon of olive oil in a saute pan large enough to later hold the pasta.  Add the two chunks of ginger root and allow them to permeate the oil as you move them around now and then. 

Heat a large pot of water for cooking the pasta.  When it comes to a boil, throw in a big tablespoon of salt and drop the spaghettini.  Stir to bring it quickly back to a boil. 

Discard the ginger root, add the scallions, salt them, and stir to coat with the oil.  Let them cook for a few minutes, then reduce the heat and keep warm.

A minute before the pasta is ready, add the other tablespoon of olive oil to the saute pan along with the jalapeno, the chopped ginger, and the scallops.  Give them a few grinds of black pepper and a quick toss.

Transfer the pasta to the saute pan.  Reserve some pasta water.  Sprinkle the spaghettini with salt, then toss to combine all of the ingredients.  Add a little of the reserved water if needed.

Serve in warm bowls with a topping of cilantro.

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