Ingredients (serves two)
½ lb Vermicelli or Capellini (cooked al dente and rinsed in cold water to stop cooking)
1-14oz can stewed tomato (slightly chopped)
1 cup chopped scallion
2 Tablespoons minced garlic
1 cup sauteed mushrooms
1 cup chopped mixed greens (or straight arugala)
12oz large sea scallops
3 oz extra virgin olive oil
salt to taste
Copyright 2012 - Chimayo Chile Brothers
The key to this recipe is to have everything ready because the actual sautee is quite fast.
- Begin by drying your scallops. Take a clean, dry, kitchen towel (non-terrycloth) and lay your scallops in a line on one edge. Then roll the scallops up like a burrito and let sit for 10 min. This makes sure your scallops don’t weep and ruin your searing.You can use this time to sautee your mushrooms. Then take scallops and salt them to desired flavor and then roll them in the Chimayo Chile Brothers' Red Chile Powder and let sit until saute time.
At this point you are ready to start the sautes. Warning - good ventilation is highly suggested for this preparation!!
- Heat 2 saute pans to smoking hot.
- Put 1oz oil into 1 pan, and 2oz's into the other.
- Carefully put the scallops into the 1oz pan.
- Put the scallions into the 2oz pan; cook them until they start to brown; add the garlic and stir for 5 seconds; finally, add the tomatoes and mushrooms and stir. This step should take about 1 minute.
- Turn the scallops and remove from heat (this will give you just enough time to finish the pasta and get it on the plate before the scallops are a perfect medium rare)
- Now season your tomato sauce with salt and about ½ the remaining Chimayo Chile Brothers' Red Chile Powder from the scallops (less if you don’t want it to be super spicy). Add mixed greens and pasta to the sauce and mix well while on heat; the idea is not to cook it anymore, but just to bring it to the proper eating temperature.
- Plate the pasta, add the parmesian cheese, and top with the scallops (seared side up).
- Garnish with lime or lemon wedges and a sprig of your favorite herb.
In the picture here, I added a pea-shoot salad tossed in olive oil and lemon juice for a side-dish.
Chef Jason Blum