Scallop Sauce with Olive Oil, Garlic, and Hot Pepper, p185
After being otherwise occupied for the greater part of the last eight weeks, now I need to start getting caught up with the Cooking Italy curriculum. Only after making our xmas dinner did I realize that risotto with porcini was on the Cooking Italy schedule. I could have made that instead of the truffled risotto and ticked another off the list. Oh well. Instead I got started again with the scallop sauce since it's simple and the kind of thing we eat frequently, one of the few kinds of things I might make without even looking at a book.
Our new year's eve dinner as planned was simple, but turned out even simpler than planned. I scurried around making a fig flan without thinking that it would need hours in the fridge to cool properly. So that will be eaten later.
For a starter we again had slices of the foie gras wrapped with dried magret that we got at the cancelled marché de Noël, accompanied by a small salad with vinaigrette. Rich, but yum! No doubt we'll repeat this until we've used up what we bought.
(Ed set the table unsupervised, thus the mismatched and incomplete cutlery.:-)
For the main course, I served a half recipe of the scallop sauce over spaghettini. I had thought to make fresh pasta, but ran out of time. This sauce was probably better with dried pasta though. Since it's really fast cooking, I had the water at a boil and everything chopped and measured, then finished it up when I took the starter plates to the kitchen.
Preparation for the sauce begins by sautéing a pile of garlic until golden:
Then you add aromatics and sauté a bit more. I didn't have a fresh chili, so I added a shot of chili flakes instead. Here's an action shot, with a spurtle-ghost:
Finally, you add the scallops, sauté till they're done, toss with the spaghetti, and serve. I used small (frozen, defrosted) scallops that are about the size of mini-marshmallows:
The most interesting thing about this particular recipe is the topping of toasted bread crumbs. A little extra effort and a very nice effect. The crumbs soaked up some of the extra sauce and were quite delicious.
Without the fig flan, we skipped dessert, but had plenty of munchies to while away the time waiting for the new year to appear.