Angle Hair Paste in Red Wine Sauce With Sear Scallop

Monday, March 1, 2010

As you might guessed by now, I love anything food. I love making it and I love eating it. To me all kind of food is enjoyable and challenging. I like to experiment with new recipes, ingredients and technique. As I was watching the Food channel a couple of years ago I saw a segment on pasta and red wine. Of course, I didn’t have a chance to take down the exact recipe, but always wanted to try it.

So a couple of days ago I have no ideas of what to make for our regular Sunday dinner. Coming upon some giant scallop and pasta, I decided to put it into good use. Sunday is the only day that I actually have time to make a good dinner. And it the only day where the whole family can sit down to a good home cooked meal. Therefore we all enjoy and look forward to our weekly Sunday dinner.


4 Pieces of big scallop
¼ Package of angle hair pasta
1 Cup of red wine (I used cabernet sauvignon) you can also use pinot noir or shiraz
1 Tbsp of minced parsley
1 Tbsp of minced garlic
3 Tbsp of butter
1 Tsp of kosher salt
1 Tbsp of fish sauce (optional)
1 Tbsp of olive oil
1 Tbsp of black bean sauce


1. Put enough in nonstick pot for the pasta and bring it to semi boil and add the pasta, make sure stir it well so that it will not stick together.
2. Cook about 8 to 10 minutes until pasta el dante.
3. Removed pasta and drain, running cold water on it to stop the cooking process.
4. Add half of the olive oil and parsley and toss together, set aside.
5. Heat the skillet until hot and then add the butter.
6. Cook the scallops by adding the salt and black bean sauce and sear it until golden brown, then flip the other side. Set aside.
7. While the scallops are cooking, put the butter on the hot nonstick sauce pan.
8. Add the minced garlic and golden brown
9. Add the red wine and bring to boil, then add the black bean sauce.
10. Lower the stove to medium and add the pasta until the sauce is all absorb. About 5 to 7 minutes.
11. Remove and top with Scallop and serve.

This dish is very nice with a good glass of white wine.


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