"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Pasta with Scallops, Capers and 
Grilled Scallions

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This recipe for Pasta with Scallops, Capers and 
Grilled Scallions
, by , is from Sharon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sharon Moore


8 scallions
2 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt Pepper

12 ounces maccheroni alla chitarra or linguine pasta

1/2 pound sea scallops, cut into 1/2-inch-thick batons

1/2 cup drained capers, rinsed

1/4 cup Taggiasca olives, coarsely chopped

2 cups drained whole peeled Italian tomatoes, chopped

1/2 cup finely chopped parsley

Step 1
Light a grill or heat a cast-iron skillet. Drizzle the scallions with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until lightly charred, about 
2 minutes. Let cool, then chop the scallions coarsely. 

Step 2
In a pot of salted boiling water, cook the pasta until 
al dente. Reserve 1 cup of the cooking water, then drain 
the pasta. Drizzle with olive oil 
and toss to coat.

Step 3
Wipe out the pot and heat the 2 tablespoons of olive oil until shimmering. Season the scallops with salt and pepper. Add them to the pot and cook over high heat, stirring once or twice, until very lightly browned 
in spots and just firm, about 
30 seconds. Using a slotted spoon, transfer them to a plate.

Step 4
In the same pot, cook the charred scallions with the capers and olives over moderately high heat, stirring, until fragrant, about 30 seconds. Add the tomatoes and reserved water and cook, scraping up any browned bits from the bottom, until bubbling, about 
5 minutes. Add the pasta and cook, stirring, until the sauce 
is slightly reduced and the pasta is coated, 3 to 5 minutes.

Step 5
Fold the scallops and parsley into the pasta and season 
with salt and pepper. Transfer to shallow bowls or a platter. Drizzle with olive oil and serve.




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