Most of us have had/heard of the classic shrimp scampi. This scampi dish has all the traditional flavors of garlic, butter, and lemon, but with a twist – scallops. The nature of the scallops adds another buttery texture that pairs well with the pasta, and has lots of flavor infused with Pepitos Chilitos and Mendocino Spices. If you decide to take the extra step with your garlic and turn it into garlic confit, which I highly recommend, there will be a spicy undertone from the De Arbol and a saltiness from the All-Purpose Seasoning. This is an elevated technique to season your pasta even further, otherwise you can just mince and sauté the same amount of garlic after you sear your scallops. If you’re trying to impress a significant other or family visiting, this is the dish to make them.
1 lb Large Sea Scallops
1 lb angel hair or linguine pasta
EVOO
10-8 garlic cloves
2 tsp Mendocino Spices Lemon Pepper Seasoning
1 tsp Mendocino Spices Crushed Red Pepper
2 tsp Mendocino Spices Onion Salt
Mendocino Spices All-Purpose Seasoning, to taste
1 lemon, juiced
1/2 cup white wine
Basil, for garnish
Parmesan, for garnish
1. In a very small Dutch oven add garlic, Mendocino Spices All-Purpose Seasoning to taste, and olive oil until garlic is covered. Roast with the lid on for up to two hours or 45 minutes.
2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve ½ cup of the cooking water, then drain the pasta.
3. Meanwhile, heat a large skillet over medium high heat. Combine Mendocino Spices and sprinkle mixture on scallops. Add scallops and sear until golden brown and just firm. Two minutes on one side, one minute on flip side. Transfer to plate and set aside.
4. Add smashed garlic confit to the skillet stir until garlic becomes fragrant. Add the lemon juice and white wine. Simmer and sauté until reduced. Take off heat and add pasta (add pasta water + knob of butter as needed) and add scallops back in.
5. Garnish with fresh basil.