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.
- 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
- 170 grams crab meat
- 227 grams halved cherry tomatoes
- ½ kilogram linguine
- sea salt
Spicy Scallop Linguine is a community recipe submitted by starch&dairy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.