Spicy Scallop Tagliatelle

This scallop tagliatelle is a fun and spicy take on your classic seafood pasta!

In this dish, our pink and spiny swimming scallops are the star of the show. Caught by fabulous female fisher Melissa Collier and her husband Joel, the scallops are cooked in a light tomato sauce and gently spiced with Calabrian chilli peppers. Trust us when we say this spicy scallop tagliatelle looks and tastes beautiful.

Share this pasta with the leading women in your life this International Women’s Day!

Ingredients

Serves: 4 people

• 1 punnet cherry tomatoes
• 4 cloves minced garlic
• 3 tbsp olive oil
• 2 tsp salt, to taste
• 1/4 tsp black pepper
• 1 - 1½ tbsp Calabrian chilli paste (depending on spice level)
• 3 tbsp tomato paste 
• 1 1/2 cup vegetable stock
• 2 lb flash-frozen pink and spiny scallops, ½ shelled ½ whole
• Tagliatelle pasta, 4 bundles
• Fresh parsley
• 1 lemon, zest and juice

Directions

1. Bring a large pot of salted water to a boil.
2. In another large pot over medium heat, add the olive oil and cherry tomatoes. Allow to cook for 3 - 4 minutes until the tomatoes begin to blister. 
3. Add the Calabrian chilli paste, garlic and tomato paste and stir for about one minute, until fragrant.
4. Add vegetable stock and allow the sauce to return to a gentle simmer. Leave for another 3-4 minutes to let reduce slightly.
5. In the pot of boiling water, cook the pasta for 2 minutes less than the suggested time on the instructions to allow for additional cooking time in the sauce.
6. Meanwhile, add the frozen scallops to the sauce and cover the saucepan. Cook for about 5 minutes or until the scallops begin to open, then lower the heat. 
7. Gently scoop out half of the opened scallops and carefully remove the cooked flesh. Add the flesh of these scallops to the sauce and discard the shells. Note: To ensure the pasta is hearty and plates well, we like to discard the shells from approximately half the scallops and keep the rest whole for decoration. If you’d prefer to keep all in their shell, simply skip this step!
8. With the sauce on a low heat, add the lemon juice and zest. Taste the sauce and add any additional seasonings or spices.
9. Throw in your cooked tagliatelle pasta and stir until well combined. Allow the pasta to finish cooking for another minute or two in the sauce (this will help the liquid in the sauce to reduce).

Notes

• This recipe also works beautifully with our fresh live mussels from the Wharf!

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