Tuesday, June 12, 2007

C’s Scallop Arrabiata with Bacon

title
Although I spend many of my waking (and non-waking) hours thinking of food, even if I love creating menus in my mind, though it is I who subscribes to food magazines and spends hours poring over cookbooks…I am not the only one in this house that dictates the dishes.

Albeit I am the one who is usually hogging our stove, or muttering things like “What if we use white wine instead of vinegar in the adobo?” while he desperately tries to watch Entourage, C definitely has his niches in the kitchen. He makes all the sinigang (Filipino tamarind-based soup) dishes (and really good ones at that) and does all the steaks, and if there is a grill around I don’t even try to meddle, I just enjoy the results. He also contributes his fair share of ideas when it comes to putting together new dishes (if something is going to be his dinner, he will want a say for sure…dessert, he is just not that into).

This is one dish for which credit goes to C. We were lying in bed and I was pondering (out loud) over what to do with the small local scallops I had bought in the market. He mulls this over a bit and declares, “We should use it in pasta…that spicy tomato sauce…Arrabiata...with scallops!” Mmmm! Not bad...sounds good actually! I started going over what I would need, when suddenly he turns to me again with a sly look and adds, “With bacon!” This man sure knows the way to my heart.

C’s Scallop Arrabiata with Bacon
  • 200 grams pasta (we used fettucini)
  • 1-2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 50 grams bacon, diced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried chili flakes
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped parsley
  • 1 400-gram can chopped tomatoes
  • 150 grams scallops
  • Sea salt and freshly cracked black pepper

    (you can substitute fresh herbs for the dried, just increase the quantity and add later)

- Cook pasta as per package directions in a saucepan of generously salted water. Drain and set aside.
- In another saucepan, heat olive oil, then sauté onion and garlic until onion is soft.
- Add bacon, chili flakes, and all the dried herbs. Sauté until bacon is cooked.
- Add tomato and thyme (if your oregano is fresh, add it in at this point), stir, and let simmer, covered, for about 10 minutes to get the flavors blended.
- Check on your sauce, and add salt and pepper to taste. Toss in the scallops, cover, and cook for about 3 minutes or until just cooked. Do not overcook (they will turn to rubber)!
- Add parsley (if you are using fresh basil, add it in at this point), cooked noodles, and toss to combine.
- Serves 2.

This is another dish that is a happy mix of all the elements we like: seafood (C), bacon (me), and heat (both of us). I used small local scallops, not the big imported ones that you see in fancy restaurants. The big ones are much more expensive, and are better off being seared and served with a treatment where the spotlight is totally on them. No need to break the bank for this dish.

C’s quite proud of this meal, and rightfully so. I can say with all certainty that this was one of his better ideas (along with insisting we buy those water bottles in Barcelona)…one that will be repeated for many meals to come :)

This is my entry to Presto Pasta Nights, a food blogging event created by Ruth of Once Upon a Feast. She does a weekly roundup every Friday so we can all have delicious new pasta dishes in time for the weekend.

To all Filipinos out there: Happy Independence Day!!!

28 comments:

Gourmet Traveller said...

Sounds yummy! Rosanne told me all about your site. Check mine out too. http://travelswithagourmet.blogspot.com/

katrina said...

Oh, I love seafood with bacon (or sausage)!!! Have you tried shrimp with chorizo in pasta? I actually prefer it without the tomato sauce, though, so I can really taste the seafood. But C's pasta would certainly NOT be turned down by me.

MyKitchenInHalfCups said...

Well, I say that C is just a cutting edge genius Joey. Bacon makes everything better!!
Excellent.

Marketman said...

For some reason the pairing of seafood with pork works really well...clams with bacon or sausage, shrimp with prosciutto, etc... your pasta sounds fantastic!

Ruth Daniels said...

Joey, what a super dish. I'm drooling over my keyboard and I've already eaten! A big thanks to C for thinking of it!

Obviously you're a great pair! Thanks for sharing with Presto Pasta Nights.

ChichaJo said...

Hi Gourmet Traveller! Nice to see you here :) I'll get over there right now! (Sigh...wish I could have been with you guys for Natalie's birth!)

Hi Katrina! Shrimp and chorizo sounds fab...I think I have tried it in a restaurant here, but now that you mention it I'll try to make it at home! I am more an oil-based pasta girl myself...but C is a solid tomato-based guy, so any pasta sauce he makes is likely to be red! :)

Hi Tanna! You said it! Bacon does wonders with anything it touches :)

Hi Marketman! So true! Hence Surf & Turf popularity :) Will pass on the compliment to C! :)

Hi Ruth! Thanks...I'll let C know :) Pasta dishes are always a lot of fun to make...and then doubly fun to eat! Can't wait to see what's in the round up :)

Gourmet Traveller said...

Hi joey,

Going to Vegas in August - can't wait to meet Natalie!! Forgot to tell you about this, it's my "off the shelf" spaghetti recipe:
Fry some small pieces of bacon, remove from the pan; in the bacon fat add a bit of olive oil and fry some roughly grated day-old bread. When this starts to get crispy, take it off the heat. Add the bacon, some chopped parsley and lemon zest and toss in your spaghetti. It's really easy to do!

Deborah said...

I am SO making this! I have some scallops in the freezer that are calling out to be put in this dish!

Anh said...

Joey, I love any pasta with tomato sauce. Then, add on other thing. Thic combination is a winner for sure! :)

Midge said...

Joey, that looks amazing! You're so lucky to have a better half who knows his way with pasta.

Oh, and I certainly agree with everyone that bacon does make everything better. :3

Manggy said...

That looks lovely, Joey. One extra thing you could do is deglaze the pan with white wine then add the tomatoes etc. My grandmother doesn't know I do that but she raves about the extra oomph the sauce has, whatever it was.

LOVE scallops.
--
No Special Effects -- http://manggy.blogspot.com

Ellie said...

You lucky thing - what a stunning dish to come home to!

ChichaJo said...

Hi Gourmet Traveller! Lucky you :) Maybe I'll visit next year, we'll see...Thanks for the pasta recipe, sounds quick and tasty! :)

Hi Deborah! Hope you like it! :)

Hi Anh! Just like my husband :) Though I like it too! Yes, very easy to play around with :)

Hi Midge! He likes to eat so that helps! Hehe :) Ditto on the bacon ;)

Hi Manggy! Thanks for the tip! I love using wine in cooking :)

Thanks Ellie! I agree...except he thought of it and I cooked it :) Team effort ;)

Kelly-Jane said...

Hi I came to your blog from Amanda at Little Foodie. Lovely blog. Your pasta sounds so full of flavour and good, I love scallops!

veron said...

My compliments for C, for being the brains behind this dish. My hubby loves scallops more than anything else in pasta and I am sure he would love this. Thanks Joey, for yet another pasta inspiration!

Little Foodie said...

Scallops and Bacon and Arrabiata Sauce.... perfect. Nice one C.
Amanda

Peabody said...

This has pretty much everything I love...YUM.

M.Tan said...

He sure knows the way to your heart. And the scallop/bacon/chilli is a lovely idea.

ChichaJo said...

Hi Kelly-jane! Thanks for stopping by and leaving a nice comment :)

Hi Veron! Glad you liked C's pasta-idea! Hope you hubby likes it too :)

Hi Amanda! Thanks :) I'll pass on your compliments :)

Hi Peabody! It's a great mix huh? :)

Hi Mila! They work perfectly together...and yes, he does! :) Bacon wins me every time! Gosh...I know I shouldn't be this easy...

MikeMina said...

when i saw the title, i thought it was a dish from that great italian resto in angeles city. what a yummy way with scallops and bacon! am definitely adding this one to my must-cook dishes! great work, C!

ChichaJo said...

Hi Mike! Thanks from me and C! :) He'll be happy to find out you thought it was a dish from a great Italian restaurant!

Brilynn said...

That looks phenomenal!

Mae said...

Scallops and bacon is such a perfect match. Just like you and C!

Looks great, Joey! I love Arrabiata sauce! Yummy.

ChichaJo said...

Thanks Brilynn! :)

Aw! You're too sweet Mae! Thanks :) I love Arrabiata too...love spicy! :)

The Cooking Ninja said...

oooohh... I love your version of arrabiata :) I will definitely try it out.

ChichaJo said...

Thanks Cooking Ninja! Hope you like it :)

Dayna said...

What a fantastic shot!
This looks delicious.

ChichaJo said...

Thanks Dayna! :)