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Scallops Aglio e Olio
Filed Under: 30-Minute Recipes Fish & Seafood Noodles One-Dish Meals Pasta Recipes Popular Recipes Recipes Western Recipes
I may be a noob cook, but I’m proud to say that I’ve learnt to whip up a mean dish of scallops Aglio Olio. Aglio e Olio which means garlic and oil is a traditional Italian pasta and one of the first few dishes I learnt to make when I started cooking.
See Also:
- Cherry Tomato & Scallop Pasta Recipe
- One-Pan Scallops and Cherry Tomatoes Recipe
- More Easy & Delicious Scallop Recipes
Nowadays, I’m quite reluctant to order this dish outside, because it’s usually quite expensive on the menu, yet so cheap & easy to make at home – I’d rather spend the money on finer ingredients or buy white wine to complete the meal.
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Hi.. thanks for the receipe!
I tried it out today and the result is delicious!
So happy!
Happy to hear that! thank you!
Hi Wiffy, I Thot I was the only one eating aglio olio pasta with chili Padi! I have got 3 questions :-
A) once pasta is cooked, do u run it under the tap to cool it n prevent sticking? If u don’t, how do u prevent the pasta fm sticking together?
B) what is that instrument in the picture with the minced garlic? Do u use it to mince garlic instead of chopping with knife? Is there any instrument that can peel a garlic? My nails would peel into layers after I use them to peel off garlic skin.
C) unrelated question but can u recommend a good blender or food processor? To blend garlic, onions, chilling…or mushroom to make soup! Thanks!
Michelle
Hi! A) if you cook the pasta just before mixing them together, then they won’t stick coz they are still moist & hot. if not, you can either run the cooked pasta in water just before using, some people also coat the cooked noodles in olive oil.
B) that’s a garlic press! I’ll be featuring the tool on NC Reviews one of these days … yes I use that to mince garlic. I know a way to peel garlic easily – first cut the top and bottom ends with a knife, then gently crush the garlic with the side of the knife (some people smack it), the skin will come loose easily this way. this is also a good way for recipes that call for whole garlic cloves in stews and braises, because the garlic scent is released this way.
C) no special brand to mention, I have a Phillips and a u-like blender, they are quite normal to me.
just made this, its sooooo yummy thanks for sharing. gonna make it again for my frens this weekend.
I stumbled onto your recipe and I decided to make it last night…… It was amazing!!!! I’m a noob when it comes to cooking, love scallops too and this is definately a keeper!!! Thanks!!!
Hi Wiffy,
I tried yr recipe. My spaghetti tastes great but scallop turns out to be overlooked and chewy. Is there any way to know that the scallop is cooked & ready to dish out? Tks.
Hi! What scallop do u recommend? I try to use frozen ones and I just not sure how to clean them up before cooking.
I recommend those really large Japanese scallops. I got those which are frozen and thaw them before cooking. You can check out my XO Scallops Recipe for a photo of it. https://noobcook.com/xo-sauce-scallops/2/
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I’m so impressed, something I never thought of whipping up! Shared it with my readers!
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