Scallops pasta .
If you love scallops , you will love this dish .
Oh , yeah .
Let's take the scallops to the next level .
Mhm hm .
And welcome to plate the place where you get to learn how to cook delicious Italian recipes .
And today it's scallop pasta time .
I'm gonna show you our love to do it .
I love to enjoy my scallops pasta and I hope you will enjoy it too .
Let's make it together to make scallops pasta for two .
We need 300 g of pasta .
You can use lingua .
You can use spaghetti any long pasta that you like .
Then I'm using fresh chili but you can use dry chili .
I'm using 12 scallops .
So I'm counting six scallops per person .
Three are gonna be for decoration and the other three will be inside the sauce .
Then we need two garlic cloves .
We need nice cherry tomatoes from the market .
If you can one lemon to give the nice flavors right at the end , fresh parsley , of course , chopped extra virgin olive oil , salt and pepper .
This is what simplicity is like .
So first thing to do , let's squash the garlic just like this and let's cut the cherry tomatoes enough just like that .
These are beautiful juicy cherry tomatoes .
Use top quality , please .
And also let's finally , finally , finally chop the chili .
All right , let's put the pan on a medium high heat .
We wanna cook this on a medium high heat so we can see the scallops .
So extra virgin olive oil .
Be generous about 34 tablespoons .
And then what I'm going to do here is I'm going to put the garlic in there , OK ?
I'm just putting the garlic in there because I wanna give the flavor to the oil , OK ?
And then we're going to remove the garlic , OK ?
Just leave it in there .
And at the same time , I'm going to put the chili in there .
So we're gonna cook the chili and the garlic together .
Now the chili will stay and the garlic will go , let's infuse the oil with flavors and because we squashed the garlic , all the flavors of the garlic are coming out .
So it's a good trick if you wanna give garlic flavor , but you don't wanna eat the garlic .
So when you see that the chili saute , what you do is you take out the garlic and we are ready to add the scallops .
So now I'm gonna put the scallops in there and we basically want to cook one side .
I want to see one side and I'm putting the nice smooth side at the bottom .
The smooth one because I want to see that part where in there and just be careful with your hands .
Unfortunately , this happens .
So this is pretty normal that you know , this happens to your scallops .
Uh Just be careful with the oil .
After two minutes of cooking , we're gonna add the cherry tomatoes , OK ?
Just be careful .
Put the cherry tomatoes in there and we're going to turn the scallops around , turn them around .
Say that's my seed .
Basically want the brown color on the other side .
Say that's what you want .
That's what you want .
Look at this one , that's the color that you want , OK ?
This one is a bit too pale .
So let's keep cooking it , want them to be dark , we really want to cook one side properly .
See that's the color that we want to achieve .
Perfect like this one , OK ?
After about one minute and a half , you will see that the cherry tomatoes will get softer and that's where you want to press a little bit .
So the juice will come out OK ?
We want to get the juice out of this cherry tomatoes , OK ?
Very , very important .
The juice is the flavor that you want to give to this pasta .
So let's get it out .
In the meantime , we're still searing the scallops .
So keep pressing the cherry tomatoes .
The juice is what is going to give the flavor to your pasta .
So that's what you want you just use a large spoon and squash those tomatoes , just squash them .
Squash them .
Look at the juice coming out .
Look at that .
Look at that .
Now , what we do is we're gonna take out the scallops that are perfect for decoration , something like this .
So see the juice is coming out , you know , when the tomatoes stop releasing the juice , that's when it's ready .
Once you put the cherry tomatoes inside , you will keep cooking for a maximum of five minutes .
Otherwise we're gonna dry up our beautiful scallops .
So this is what we wanna do .
Just get the sauce out and get this beautiful cream here .
See this beautiful cream from the cherry tomatoes .
This is what you want .
The smell is delicious .
Can you smell it from the camera ?
Can you smell this from the camera ?
I'm not sure .
I am not sure if you can , but this is delicious .
This is when it's ready .
See the sauce is out .
This is drying up a little bit .
It's time to switch off the pan and let it rest .
See our scallops are ready and cooked and we are now ready to boil the pasta .
Now get a large pot of water .
And what we do is we are going to add one generous tablespoon of rock salt .
To the pasta water .
The water is gonna do and then you're ready to add the pasta .
Put the pasta in there .
And what we do is we press , we press in so we help the pasta to be cooked evenly .
Because if you don't do this , you're gonna have some pasta left out of the water and it's not gonna cook evenly .
So do that and follow the instruction on the pocket .
This one takes 10 minutes .
The pasta is ready .
It's been 10 minutes .
Let's get a mug of pasta water .
Because we do need this to combine the ingredients .
And let's get the pasta out pasta .
It's like but it's dry .
It's not made with eggs .
It's just selina and water .
Let's see if the pasta is cooked .
Mm beautiful .
And I now the pasta is ready .
We're gonna put some off mango pasta water in there .
We're gonna put the pasta in it and mix the reason why we do this is because we want to make this a little bit creamier and we combine the ingredients properly .
We mult the ingredients .
What I wanna do now I wanna put some nice lemon zest on top of a pasta .
The lemon zest is gonna take the beautiful flavors out .
Oh I do love lemon zest on my pasta .
I absolutely love it .
And believe it or not lemon and cherry tomato , they love each other .
You will be amazed at this .
Let's put the parsley , put the puzzle in there and now it's time to toss , toss , toss , toss .
Oh yeah .
Time to love it .
Look at that see the pasta is creamy like I said to you .
Look how creamy this pasta is .
Look how beautiful it is .
Look at that .
Look how sensational this scallops pasta is huh ?
Silky delicious and full of flavors , full of flavors .
Last but not least put some salt and pepper , salt a little bit of pepper and we're ready to toss right now .
It's time to serve this beautiful pasta .
So let's play it nicely .
Now let's play it nicely , please .
Ok , guys , you need to be gentle with this past .
Make sure you get all the scallops .
The scallops are gold and now we're going to place these three scallops right on top for decoration .
Let's put a little bit of parsley , a bit of parsley everywhere .
Let's put more lemon zest on top to finish this off .
Hey guys , this is time to eat .
Oh yeah .
Best time of the video recipe .
Let's get a scallop .
Let's get the pasta .
Long scallop .
The pasta is so creamy , so moist .
How do I explain this ?
Now , I can't explain it .
You need to make it yourself .
So you get to understand what kind of flavors I'm talking about .
This pasta is so good .
Look at that .
I've got the scallop .
I've got the pasta and now it's going into my mouth .
Can you tell me from the video how creamy it is ?
I think you can can you understand Mason ?
Can you feel it from the camera ?
Hm hm .
Mm mm .
Thank you so much guys for watching this episode .
I will see you in the next Vince .
Just play video recipe , the chainsaw plate .
Mm Yum .
Mm mm mm mm mhm hm .
Rather applause to me .
This is sensational .
It is make it , make it now .