Orecchiette with Smoked Bay Scallops
When you've got a dish this good, it's hard to be humble and this well may be one of the single best pasta dishes we've had in a long while. These smoked scallops can do anything that bacon can do and possibly even more and with the addition of a good amount of fresh cracked black pepper, you're in for something truly special and elegent, yet still simple enough for any weeknight dinner.
Be warned, these little smoked scallops from Fox Smoked Fish are addictive and you're going to want to polish them off well before they ever hit your pasta. If you can be patient, however, your tastebuds will be rewarded with this silky, smokey, savory pasta.
Orrichette with Smoked Bay Scallops
- 8oz dry orrichette
- 1/2-3/4lb Fox brand smoked bay scallops
- 2oz dry vermouth (or any kind of white wine)
- 1/2 medium yellow onion, chopped
- 1 cup of shaved or grated brocoli florettes
- 6 tablespoons of butter
- Fresh cracked black pepper
- Place a pot with heavily salted water over medium-high heat and bring to a boil. Add pasta and cook as per the package directions.
- Add two tablespoons of butter to a saute pan over medium-high heat. Once melted, add in your onions and cook until softened and translucent. 3-4 minutes
- Add the broccoli and cook for 1-2 minutes.
- Add the vermouth or wine and cook until almost completely evaporated, 2-3 minutes.
- Reduce heat to low and add the remaining butter and the smoked scallops.
- Once the pasta is finished, add to the pan with your sauce and scallops along with 1/2 cup of the pasta water. Toss to coat and season with salt and pepper to taste.