My mom used to make a bay scallop pasta dish that I LOVED as a kid. This inspired me to create a variation of her dish with a little Brittany Blazey twist. I like to add more vegetables to my version of the recipe. There are peas, onions, and mushrooms that contribute to a wonderful texture along with your pasta cooked al dente. I’ve probably made 15 variations of this recipe over the years with different veggies and heavy cream too. You can use this recipe simply as a baseline. I encourage you to try out different variations yourself, have fun, explore, and play with your food! 😘
Serves: 2
Ingredients:
12 sea scallops
½ package spaghetti
1 cup parmesan
3 tablespoons butter
1 cup frozen peas
1 whole lemon (juiced)
1 cup white wine (Chardonnay)
1 teaspoon dried basil
½ teaspoon dried oregano
3 cloves garlic (or 2 large cloves, minced)
10 mushrooms (diced)
1 large sweet white onion (minced)
3 tablespoons extra virgin olive oil
Onion powder (scallop seasoning to taste)
Garlic powder (scallop seasoning to taste)
Smoked paprika (scallop seasoning to taste)
½ teaspoon crushed red pepper flakes
Directions:
1. Boil your pasta and cook to package directions.
2. Put the frozen peas in a microwave-safe bowl, cover with water, and microwave for about 2 minutes.
3. On medium-high heat add 1 tablespoon of olive oil and onions to a stainless steel skillet. Season the onions with salt, pepper, and red pepper flakes. Cook until they are translucent which is about 10 minutes.
4. Add the garlic and mushrooms then cook for about 5 more minutes. Once the mushrooms have fully cooked through, turn off the heat, and move on to the next step.
5. On a plate lined with a paper towel place the scallops on top gently. Season the scallops to taste with pepper, smoked paprika, onion powder, and garlic powder. I do a few liberal shakes of each on top!
6. On medium-high, heat a non-stick skillet with 2 tablespoons of olive oil and wait for about a minute for the oil to get hot. Gently place your scallops in the pan and cook them for 2 minutes on one side and 2-3 minutes on the other side.
7. Once scallops have cooked through, add in the butter, white wine, dried basil, dried oregano, and a sprinkle more of red pepper flakes. Turn the heat up to high and let this cook down for about 3 to 5 minutes.
8. In your large pot that you cooked the pasta in combine all ingredients. Add the scallops with all of the liquids, the sauté, thawed peas, and parmesan (reserve some to sprinkle on top), or just grate more.
I hope that you enjoy this classic Blazey family recipe! Please let me know below what variations you make on this dish for your friends and family. I would love to hear from you! ♥️✨👇
