GINGER & SCALLION SCALLOPS WITH PASTA

GINGER & SCALLION SCALLOPS WITH PASTA image

Yield Makes 4 very generous or 6 reasonable servings

Number Of Ingredients 12

2 lb Dry Sea Scallops, cut in quarters vertically (not sliced horizontally)
1/4 cup First Cold Pressed Extra Virgin Olive Oil
5 large Garlic cloves, coarsely chopped
3 oz fresh Ginger, peeled and cut into 1-inch julienne strips
2 bunches (approx 10 stalks) Scallions, rinsed, trimmed and cut into 1-inch lengths
1/2 tsp cayenne pepper
1 pinch fresh-ground Nutmeg
Juice of 1 fresh Lime
Fresh-ground Black Pepper to taste
Sea Salt to taste
1 lb imported Italian Pasta, any variety
Freshly-grated imported Romano cheese (optional)

Steps:

Heat half the olive oil over moderate heat in a 12-14 inch heavy skillet until aromatic, then add garlic and ginger and saute until garlic is light golden and ginger is fragrant, stirring all the time, about 1-2 minutes. Add cayenne and nutmeg, stirring for about 15 seconds, then add scallops and saute (stirring, duh)until no longer translucent, maybe five minutes or so. Add black pepper. Add scallions and stir for about one minute. Add half the lime juice and stir about one minute. Add salt, if desired. Remove from heat. While preparing scallops, cook pasta in six quarts of salted boiling water until al dente - about seven to ten minutes. Drain thoroughly in colander, return to pot and coat pasta with remaining olive oil and the rest of the lime juice. The pasta and the scallops should be ready for each other at about the same time. Plate the Pasta, dividing appropriately among the 4-6 plates and top with the Scallops and company. Serve, allowing the consumers to top off their plates with the Romano cheese, if they want. Please note that nothing in this preparation is critical. Don't get wacky about timing. You can over-cook or under-cook and it will still work, as long as you don't seriously burn the garlic and ginger. You can leave out the nutmeg and/or the lime juice. It's all up to you. Just don't start a fire! And don't share this treat with any children. If you do, I will hunt you down and confiscate all your condiments. Enjoy the process and enjoy the meal.