I love this quick alternative to paella. You can substitute or add shrimp, clams, mussels and sliced sausage to this versatile one-dish meal. The wine possibilities are varied as well; with everything from Sauvignon Blanc to a young Pinot Noir completing the service. Serves four.
INGREDIENTS:
- 2 tablespoons olive oil
- 1 onion, sliced
- 1 garlic clove, finely diced
- 1 jalapeno, sliced
- 4 slices bacon, diced
- 1 inch fresh ginger, finely diced
- 1 tablespoon paprika
- 12 ounces angel hair pasta, broken into small pieces
- 1 pound bay scallops
- 2 cups hot chicken stock
- 1 pinch chili flakes
- Salt
- ¼ cup cilantro, chopped
- Juice from 1 lime
COOKING INSTRUCTIONS
- Preheat broiler. Preheat broiler.
- Add olive oil to a preheated large sauté pan over medium heat. Add onion, garlic and jalapeno pepper and cook for a couple minutes. Then add bacon, ginger and paprika and cook a couple more minutes. Add pasta and continue cooking for 3 – 4 minutes.
- Add scallops and hot stock, season with chili flakes and salt, and simmer for a couple minutes.
- Place in broiler until browned on top.
- Finish with cilantro and lime juice.