:: Connecticut (CT) Farm Fresh Recipes
Spaghetti with Scallops, Maitakis, and Arugula
By Laura and Chris Hodge
- 1 lb. spaghetti
- Olive oil (La Bonta di Fiesole)
- 1 lb. maitaki mushrooms (Franklin Organic Mushrooms)
- 2 teaspoons dried basil
- salt & pepper
- 4 cloves garlic, peeled
- 1 lb. scallops (Seawell Seafood)
- 1/3 lb. arugula (Holbrook Farm)
- Put a pot of salted water on to boil for the spaghetti. Add pasta when boiling and cook to al dente.
- While the water is heating and pasta is cooking, put arugula in the bottom of a large bowl. If the leaves are large, they can be chopped roughly. Set aside. Pull apart the maitaki into small pieces. Put a large saute pan over medium high heat and add just enough olive oil to coat the bottom of the pan. When the oil is hot, add the mushrooms, basil, and salt and pepper to taste. Saute until the mushrooms are cooked through and browned on the edges, 5 to 6 minutes. Put the mushrooms and any pan juices in a small bowl and set aside.
- Turn the heat to medium and add 1/4 cup olive oil to the same saute pan. When the oil is hot, add the four cloves of garlic. When browned, discard them. Rinse and pat dry the scallops. If they are large, they can be cut into smaller, bite-sized pieces. Add them to the pan. Season to taste with salt and pepper. Cook on one side till browned and then flip them. Cook on the second side until browned. The scallops should be opaque but not tough, about 6 minutes. Add the mushrooms and any juices back to the pan and heat through.
- Add the scallops, mushrooms, and all the pan juices to the bowl with the arugula. Add the drained, cooked pasta. Toss everything together until the arugula is somewhat wilted and the pasta is well coated. Serve immediately.
:: We Are Different
- Sea Well Seafood - Fresh Sea Scallops (dry chemical free) are caught off the Stonington shores. Never frozen, fresh off the boat.