domingo, 27 de enero de 2008



1/2 lb sea scallops, sliced 1/4-inch thick
1 medium or 2 small fresh tomatoes, minced
into 1/4" pieces
4 slices bacon or pancetta, diced fine
3 cloves garlic, minced
Fresh thyme, salt and pepper to taste
1 pound angel-hair pasta (also cappelini or


Boil water for pasta. When it begins to boil, add salt and oil, then turn down and start the sauce.In a large skillet over medium heat, cook the bacon or pancetta to render out some of the drippings. Add garlic and stir to brown. Add scallops, cooking quickly to avoid browning but to cook thoroughly (this is why they're cut into thin slices).When the scallops look nearly done, turn the water back up to a boil, then put the tomatoes into the skillet at the same time you put the pasta into the water. Cook for the requisite amount of time (2-3 minutes fresh, 6-7 minutes dried), then drain and
lightly oil the pasta with a good extra-virgin olive oil (this will help keep the pasta from clumping while you eat it). Toss the fresh thyme into the skillet
and stir through before removing it from the heat.Toss the pasta with the sauce and serve with freshly grated parmigiano reggiano cheese

la cocina de Dani Garcia. Marbella.