Pasta with garlic, scallops and arugula
4 servings
30 minutes
Pasta with garlic, scallops, and arugula is a refined dish of Italian cuisine that combines the tenderness of seafood with the freshness of greens. Grilled scallops acquire a light nutty flavor complemented by the aroma of garlic and white wine. Arugula adds spiciness and a slight bitterness, while cilantro brings freshness and exoticism. Lemon juice provides a subtle acidity that enhances the seafood's taste. This dish is perfect for a romantic dinner or special occasion, offering harmony of textures and flavors. Angel hair pasta envelops the sauce, creating a delicate creamy consistency. Traditionally served with a glass of dry white wine that complements its exquisite taste. An elegant choice for those who appreciate culinary art.
1
Clean the scallops and dry them with a paper towel. Bring water to a boil in a pot, add the pasta, and cook. Drain the pasta and mix with 1 tablespoon of oil.
- Scallops with roe (coral): 20 pieces
- Capellini (angel hair pasta): 250 g
- Olive oil: 150 ml
2
Meanwhile, heat 1 tablespoon of oil in a pan, add garlic and sauté for a few seconds, but not until brown. Add wine and lemon juice, then remove from heat.
- Olive oil: 150 ml
- Garlic: 2 cloves
- Dry white wine: 3 tablespoons
- Lemon juice: 1 tablespoon
3
Preheat the grill and brush with oil. Sprinkle the scallops with salt and cook for 1 minute on each side. Slightly heat the garlic mixture and add arugula, simmering on medium heat for 1-2 minutes.
- Olive oil: 150 ml
- Rocket (arugula): 100 g
4
Place the pasta on plates, add the remaining oil and half of the chopped coriander. Mix well. Divide the pasta among 4 plates, top with scallops, and sprinkle with coriander.
- Olive oil: 150 ml
- Cilantro (coriander leaves): 25 g
