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SPICY SCALLOP LINGUINE

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Serves: 6.

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What does this mean?

spicy, lightly sweet, briny, and sensual: this one was inspired by Nigella's watercress and crabmeat linguine, but influenced by the "scallops caliente" of end and Fred's desert moon, a now-defunct but once much beloved bistro in Lexington, Kentucky. if cooking for one, underdo the pasta a bit the first time, as this reheats rather magically. be sure to have a very large skillet or wok on hand, as this is a high volume dish to be sure.

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Ingredients

  • 12 fresh scallops (cut into halves or thirds)
  • mustard (or sesame seeds)
  • 3 fresh, chopped jalapeno peppers (or other hot chillies)
  • extra virgin olive oil
  • 2 handfuls baby arugula
  • 6 oz crab meat
  • honey
  • 8 oz halved cherry tomatoes
  • 0.99 lb linguine
  • sea salt

Method

  1. Put the water on to boil the pasta.
  2. In a large mixing bowl, combine the arugula, tomatoes, jalapenos and crabmeat. mix with a little olive oil and a tiny squirt of honey. set aside.
  3. Cut up the scallops and drizzle with honey, then rub it into them. Dredge scallop pieces in seeds of your choice (black sesame if you want the nouvelle-cuisine 1989 factor).
  4. Heat some oil to very high heat in a wok or skillet. Place scallops in hot pan, using tongs to turn as the pieces fry and become crusty. if you're lazy, you can just toss them around, but you won't get the delectable crunchy outside that way.
  5. Once scallops are crispy on the outside and cooked through, add the rest of the ingredients to the wok or skillet and toss, stirring frequently until the tomatoes start to melt and the arugula wilts.
  6. Add the drained pasta, toss, and serve with a sprinkling of the sea salt.

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