serves 8
Hint From Ken:
Pay attention to the scallops, the shrimp and the pasta… All of these ingredients are easy to overcook… Cook the angel hair and remove 1 min before “al dente” (see box for time)… It will continue to cook a bit after removed…
Try to find “dry packed” scallops because they need to be dry when they are cooked. Many places soak them in a liquid solution to preserve their color.
They are fine but will need to be patted dry with paper towels before preparing. They have a small muscle on the side of them called an abductor muscle or “foot”. This needs to be removed because it is chewy. If it’s still there you can’t miss it – just tear it off.
What you’ll need:
1 lb fresh medium shrimp…
16 Scallops (abductor muscle removed)
Extra Virgin Olive Oil
Salt
Pepper
2 fresh garlic cloves chopped
4 tomatoes quartered
1 pint canned crushed tomatoes
1/2 cup fresh basil divided
1 tsp sugar
First:
To make tomato gravy…
Preheat oven to 400
Toss fresh quartered tomatoes with 1/4 cup olive oil, salt and pepper and chopped garlic and half of basil…
Place in oven for 40 minutes…
Remove from oven and transfer to pot on med low heat… Add chopped tomatoes and sugar (to cut acidity) and stir. Let simmer.
Next…
Peel and devein shrimp with a small knife under cold running water… Make a small incision in top and bottom and remove vein from under cold gently running water.
Place prepared shrimp in a bowl and drizzle with olive oil… add salt, pepper and stir. Set aside…
Very lightly salt and pepper scallops and set aside…
Next:
Boil a BIG pot of salted water
Prepare grill… bring to medium heat…
Add scallops and shrimp on a wooden skewer or grate where they won’t fall through… close grill lid. Cook 2 min.
Add pasta to boiling water…
Flip scallops and shrimp and cook 2 more min then set aside with a loose piece of foil over top…
Drain pasta and add to tomato gravy and toss…
add fresh basil and parmesan reggiano cheese…
Place scallops and shrimp on top of pasta and serve.
Hillbilly Supper Club 