What To Do With So Many Scallops?

June 2009

Alex's Pan-fried Scallops with Capelli d'Angelo

Create a light dredge by combining:
1 1/2 tablespoons of flour
salt + pepper to taste
Mit-Mit'a - an Ethiopian spice melange
or the following:
cumin
allspice
nutmeg

Sautee together until soft:
olive oil and butter
finely sliced garlic (three cloves)
finely sliced shallots (two of them)

Set the garlic / shallots aside, leaving the oil in the skillet.

Dredge the scallops in the flour mixture and place on the skillet. Fry until golden, then fry the other side until golden. Toss in the garlic and shallot, then drape freshly cooked angelhair pasta in the skillet, and toss together. Wilt fresh arugula during the tossing phase (optional). Serve, and cram as much into your mouth as you can possibly fit.  Immediately.