Friday, July 11, 2008
Whole Grain Spaghetti Aglio e Olio
1 small box of whole grain spaghetti
8 sea scallops, half and seasoned with lemon pepper seasoning
Extra-virgin olive oil
Lots of chopped garlic (~5 cloves)
1/2 tsp. crushed red pepper flakes
1/2 cup grape tomatoes, half
Salt and black pepper to taste
Korean Sesame oil
How to make Whole Grain Spaghetti Aglio e Olio
1. Cooked spaghetti per package instruction. Drain and set aside.
2. Heat a saute pan with some EVOO and pan-fry the scallops until cooked. Dish out and set aside.
3. Heat EVOO and add in garlic. Fry until golden and add in the crushed red pepper and grape tomatoes. Mixed well and turned off the heat. Add in the spaghetti & scallops (along with the juice). Season to taste with salt, black pepper and a drizzle of sesame oil.