Wednesday, 24 November 2010

Linguine with Scallops and Lemon Oil

“Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. There's, um, shrimp kebabs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried. There's pineapple shrimp and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich... That's, that's about it.”
Bubba Blue, Forrest Gump

And anything you can do with shrimp, you can do with scallops. (Just don't overcook them.)

We happened across a little goldmine of scallops the other day and made this delicious pasta dish from Giada De Laurentiis. She's a bit cautious with the garlic and hot pepper. I say spice that baby up! You can whip this dish up in less than half an hour and be raised to the heights of culinary bliss post haste. This is some sexy food here, open up a nice crisp white wine and share with the one you love.

Linguine with Shrimp and Lemon Oil
Recipe adapted from Giada De Laurentiis, FoodNetwork.com
for I Heart Cooking Clubs, November Potluck

Serves:
    4 to 6 servings

Ingredients
For the lemon oil:

    * 1/2 cup extra-virgin olive oil
    * 1 lemon, zested

For the pasta:

    * 1 pound linguine or fettuccine pasta, whatever long pasta you have is fine
    * 2 tablespoons olive oil
    * 2 shallots, diced
    * 2 garlic cloves, minced Ha! Make it 6
    * 16 ounces frozen shrimp I used scallops   
    * 1/4 cup lemon juice (about 2 lemons)
    * 1 lemon, zested
    * 1 teaspoon salt
    * 1/2 teaspoon freshly ground black pepper I also added chili flakes
    * 3 ounces arugula (about 3 packed cups) I used 1 pkg frozen spinach
    * 1/4 cup chopped fresh flat-leaf parsley

Directions

For the lemon oil:


Combine the olive oil and the lemon zest in a small bowl and reserve.

For the pasta:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
(We also garnished ours with some good Parmesan. People are divided over the whole cheese with fish thing. I say Parm goes with everything.)

IHCC