https://equinlab.com/2024/01/18/rcxlpkze1 I just wanted something easy and light for dinner tonight.
https://www.ngoc.org.uk/uncategorized/future-events/zqo9344 I love making anything with pasta and seafood and we do get beautiful seafood here in Texas any time of the year. Scallops and pasta are a perfect combination for a light dinner and this recipe fits all my criteria for quick and easy. Today while shopping the seafood section of my favorite store, the scallops were screaming “buy me”. Originally I was going to do this recipe with shrimp but decided to give these little bay scallops a try since they were on sale.
https://masterfacilitator.com/j03rxx59jij The firely pasta recipe is one of Giada’s. I made 1/4 the amount of chili oil need and that was probably enough for 2 recipes.
https://sieterevueltas.net/1plagpoz4h2 
Buy Valium Tablets Uk The chili oil is really easy to make. Simply heat the oil with the chili peppers. Be careful not to fry your pepper flakes.
https://www.justoffbase.co.uk/uncategorized/ths8ualv8x
https://manabernardes.com/2024/3zm3tv8t 
Simple ingredients for an incredibly easy recipe.
Order Xanax Cod Sprinkle the scallops with seasoning of your choice and saute. I used a chili lime seasoning that I picked up at the store.
Serve with some crusty bread and a simple green salad for a delicious light meal.
Firey Pasta with Bay Scallops
Ingredients
- 1 pound angel hair pasta
- 1/2 cup Chili Oil recipe follows
- 1/2 cup chopped fresh Italian parsley leaves
- 1 lemon juiced
- 2 tablespoons lemon zest
- Coarse sea salt
- Dried crushed red pepper flakes
- 1/2 teaspoon grated lemon peel optional
- 2/3 cup freshly grated Parmesan
- 1 lb. bay scallops or shrimp
- Chili Oil:
- 2 cups olive oil
- 4 teaspoons dried crushed red pepper flakes
Instructions
-
Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
-
Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve. Serves 4 to 6.
-
For Chili Oil: Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
-
Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
https://therepairstore.ca/rljae4fnquz
No Comments