Scallop Conchiglie

Instructions

1. Boil the conchiglie in salted water, draining it 2 minutes before the time on the package. Toss with 2 tbsp olive oil in a bowl.
2. Scrub the scallop shells with a dedicated brush or a toothbrush to remove any debris.
3. Mince or thinly slice the garlic, and chop the Italian parsley.
4. Heat 1 tbsp olive oil and the butter in a pan and cook the garlic.
5. Once the garlic turns golden, add the scallops, Italian parsley, and pepper.
6. Pour in the white wine and cook off the alcohol briefly over high heat, then cover and let it cook over medium-low heat until the scallops open.
7. Once all the scallops have opened, uncover and add the conchiglie.
8. Squeeze in the juice of half the lemon, then add 1 tbsp Parmesan and mix well.
9. Transfer to a plate and sprinkle with 1 tbsp Parmesan and Italian parsley. Grate the remaining lemon zest on top and finish with a drizzle of 1 tbsp olive oil.

Tips

• White wine, butter, herbs, and lemon are a combination that really shines in oil-based seafood pastas. Add scallop broth to the mix and you get a flavor that’s rich but never overpowering, with a smooth finish.
• Add 2-3 whole chili flakes (peperoncino) if you like a bit of heat.
• Add the lemon at the very end, or it can turn bitter.
• Save the leftover broth to mop up with plenty of bread — the perfect way to finish the dish.

Scallop Conchiglie
Equipment: pot, frying pan, knife, cutting board
Ingredients (1 serving)

- conchiglie 70g
- scallops 7
- garlic 2 cloves
- parsley 10g
- lemon ½
- white wine 100ml
- parmesan cheese 2 tbsp, grated
- unsalted butter 1 tbsp
- olive oil 4 tbsp
- salt 1 tbsp (for pasta water)
- salt a pinch
- black pepper a pinch

Instructions
1. Boil the conchiglie in salted water, draining it 2 minutes before the time on the package. Toss with 2 tbsp olive oil in a bowl.
2. Scrub the scallop shells with a dedicated brush or a toothbrush to remove any debris.
3. Mince or thinly slice the garlic, and chop the Italian parsley.
4. Heat 1 tbsp olive oil and the butter in a pan and cook the garlic.
5. Once the garlic turns golden, add the scallops, Italian parsley, and pepper.
6. Pour in the white wine and cook off the alcohol briefly over high heat, then cover and let it cook over medium-low heat until the scallops open.
7. Once all the scallops have opened, uncover and add the conchiglie.
8. Squeeze in the juice of half the lemon, then add 1 tbsp Parmesan and mix well.
9. Transfer to a plate and sprinkle with 1 tbsp Parmesan and Italian parsley. Grate the remaining lemon zest on top and finish with a drizzle of 1 tbsp olive oil.

https://hong-recipe.pages.dev/en/recipes/scallop-conchiglie/