Makaron z przegrzebkami, or pasta with scallops, is a luxurious and delicious dish that's surprisingly easy to make. The sweet, tender scallops pair beautifully with a light and flavorful sauce. Here’s a recipe for a simple yet elegant dish:
Ingredients:
- Pasta: 250g (e.g., linguine, fettuccine, or spaghetti)
- Scallops: 300-400g, fresh or thawed if frozen (about 10-12 large scallops)
- Olive Oil: 2 tablespoons
- Butter: 2 tablespoons
- Garlic: 3 cloves, minced
- Shallots: 1, finely chopped
- White Wine: 1/4 cup (optional)
- Lemon Juice: Juice of 1 lemon
- Heavy Cream: 1/2 cup (optional, for a creamy sauce)
- Fresh Parsley: A handful, chopped
- Salt and Pepper: To taste
- Red Pepper Flakes: A pinch (optional, for heat)
- Grated Parmesan: For serving (optional)
Instructions:
1. Cook the Pasta:
- Boil Water: Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside, reserving a bit of pasta water.
2. Prepare the Scallops:
- Dry the Scallops: Pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.
- Sear the Scallops: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the oil is hot, add the scallops in a single layer, making sure not to crowd the pan. Cook for about 2-3 minutes on each side, or until they develop a golden crust and are just cooked through. Remove the scallops from the skillet and set aside.
3. Make the Sauce:
- Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the minced garlic and chopped shallots, and sauté until fragrant and softened, about 2-3 minutes.
- Deglaze the Pan: Pour in the white wine (if using) and lemon juice, and cook for another 2-3 minutes, allowing the liquid to reduce slightly. This step helps to lift any flavorful bits from the bottom of the pan.
- Add Cream (Optional): If you prefer a creamy sauce, stir in the heavy cream and let it simmer for a few minutes until the sauce thickens slightly.
- Season: Season the sauce with salt, pepper, and a pinch of red pepper flakes if you like a bit of heat.
4. Combine Pasta and Scallops:
- Toss Pasta in Sauce: Add the cooked pasta to the skillet and toss to coat it in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Add Scallops: Gently fold the seared scallops into the pasta, making sure they are evenly distributed.
5. Serve:
- Garnish: Sprinkle the dish with freshly chopped parsley and, if desired, grated Parmesan cheese.
- Plate: Serve immediately with extra lemon wedges on the side for an additional citrusy kick.
Tips:
- Scallop Varieties: Large sea scallops work best for this dish. If you use smaller bay scallops, adjust the cooking time as they cook faster.
- Wine Substitute: If you prefer not to use wine, you can substitute it with chicken or vegetable broth.
Enjoy your pasta with scallops! This dish is perfect for a special occasion or when you want to treat yourself to something extraordinary.
