Today's Special: Scallops with Spaghetti and Breadcrumbs

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This is the recipe for the lunch that Diane Seed cooked for us yesterday. I know it is Monday and not a good day to buy fish but I thought I should record this whilst it was fresh in my mind.

In the poorer regions of Italy bread was often added to the pasta to bulk it out, or as an alternative to Parmesan or pecorino. The addition of some rustic breadcrumbs to this recipe really adds some delicious texture to this delicious recipe.

Scallops with Spaghetti and Breadcrumbs

You will need:
  • Spaghetti
  • Scallops
  • Some stale Bread
  • Olive oil
  • Garlic
Method:
  • Heat some water for the pasta, bring to the boil, add the pasta and simmer.
  • Heat some oil in a pan
  • Using a slice of stale whole wheat bread make some rough, rustic breadcrumbs and fry in the oil until crispy. Set aside.
  • Fry the garlic in olive oil for around 30 seconds then add the scallops and fry for a minute or so on both sides.
  • Drain the pasta, retaining one cup of the pasta water and pour into the scallops and olive oil.
  • Pour the pasta into the sauce mixture and stir.
  • Serve onto plates and top with the breadcrumbs.

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