Monday, August 15, 2011
LME™ Five S's
The key - as always - is not to overcook the shrimp and scallops. If you think they're undercooked then that means they're done. A good scallop is actually raw in the middle but warmed through. It can be a bit mentally tough to get there if you're not into raw fish, but you gotta grow up and get there.
Serve this for a group of people: you can plate it all in a large serving dish and bring to the table. It presents well and is very aromatic.
So much so, everyone asked for seconds...and Becky was snarfing up the left over sausage bits left in the pan. Food hoarder she is....
8 large shrimp peeled, deveined, and butterflied
About 20 baby scallops
2 big handful's of spinach, large stems removed, torn to pieces
2" link spicy chorizo sausage, sliced thin.
Three large cloves garlic, finely chopped
½ pound of spaghetti
Extra virgin olive oil
Bring a large pot of salted water to boil for the pasta. Meanwhile....
In a skillet add about ¼ cup of olive oil and heat to medium-high'ish. Add the chorizo and cook like it was bacon, getting it to near crispy. The oil should start to take on a red tinge. Add the garlic and cook for about a minute, being careful it's not browning.
Add your spaghetti to the boiling water. Set your timer for one minute less than what it takes to cook the pasta al dente. You now have that many minutes left....
Add the shrimp and cook each side for about 45 seconds. Remove the shrimp to a bowl; add in the scallops to the pan and cook for about 30 seconds. Remove the scallops but keep the pan on. Add an additional ¼ cup of olive oil to the sausage:garlic mixture and keep on.
The following is going to happen within one minute. Read up, prepare, and focus.
Pasta should be nearly done. When timer goes off add the spinach to the pot. Count down from one minute. While that's going....
Crank up the olive oil to medium high and add back in the shrimp and scallops. Get it sizzling.
Drain the pasta:spinach in a colander after one minute. Right after you pour it return it to the pot. You want it wet. Don't burn yourself.....
Add in about ½ of the olive oil from the pan to the pasta, toss to mix, and then plate into a large bowl. Top the pasta with the shrimp/scallops/oil/sausage.
Serve immediately and top with Parmesan.