and cook according to the package directions. Drain well. Return the linguine to its cooking pot. Stir in about half of the tomato sauce and transfer to a large serving bowl.
4. Top the linguine with the remaining sauce and octopus. Serve hot.
Scallops Oreganata
MAKES 4 SERVINGS
I love to make these for my wife Lisa, who is obsessed with scallops. The crisp crumbs really sets off the sweet scallop beautifully. Use only the very best scallops here—your fish market should know if they are “dry” (see Note.) If you like a stronger oregano taste, add ½ teaspoon dried oregano to the crumbs.
2 pounds jumbo sea scallops (see Note)
½ cup bottled clam juice or water
6 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into small cubes
Sweet paprika, for sprinkling
½ cup Seasoned Bread Crumbs
Extra-virgin olive oil, for drizzling
2 tablespoons chopped fresh flat-leaf parsley
1. Preheat the oven to 450°F.
2. Arrange the scallops in a single layer in a large flameproof baking dish. Add the clam juice and lemon juice and dot with the butter. Sprinkle with the paprika.
3. Bake just until the scallops turn opaque but are still slightly translucent when pierced in the center with the tip of a knife, 16 to 18 minutes. Remove the baking dish with the scallops from the oven.
4. Position a broiler rack about 6 inches from the heat source and preheat on high. Sprinkle the scallops with the bread crumbs and drizzle with oil. Broil until the bread crumbs are browned, about 2 minutes. Sprinkle with the parsley and serve from the dish.
NOTE: Scallops are often soaked in sodium phosphate on the fishing boat as a preservative; this gives them an off-flavor and watery texture. “Dry” scallops, carried by the best fish markets, have not been soaked and have a much better flavor and texture. Other words to look for in choosing scallops are “diver,” meaning that the scallops were harvested by hand and not trawled, or “day boat,” which indicates they are collected on boats on one-day hauls to avoid the need for preservatives. These scallops are not cheap, but the “wet” scallops often taste so bad that they are a waste of money. Scallops come in sizes, like shrimp, but you usually only have a choice between large or jumbo sea scallops or small bay scallops. Ask a few questions at your fish market and to ensure that you get sweet, delicious scallops like the ones at Patsy’s.
Sea Scallops with Caramelized Fennel
MAKES 4 SERVINGS
My grandparents used to serve sticks of chilled fennel to nibble between courses as a palate cleanser—a tradition that deserves to be revived. If you like fennel as much as I do, give this dish a try. The mild licorice flavor is pumped up with a dash of pastis, a French anise-based spirit. Be sure to caramelize the scallops and fennel nicely to bring out their flavors.
¼ cup plus 2 tablespoons extra-virgin olive oil
½ cup all-purpose flour
20 large sea scallops, about 1½ pounds (see Note )
1 fennel bulb, quartered, cored, and cut into ¼-inch dice
1 cup bottled clam juice or water
3 tablespoons pastis (anise-flavored liqueur), such as Pernod or Ricard
¼ cup pine nuts
¼ cup golden raisins
2 tablespoons unsalted butter
2 scallions (white and green parts), finely chopped
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
1. Heat ¼ cup of the oil in a large skillet over high heat until the oil is shimmering but not smoking. Spread the flour on a plate. Working in batches, coat the scallops in the flour, shaking off the excess. Add the scallops to the skillet and cook, turning once, until golden brown on both sides but not fully cooked, about 3 minutes. Transfer to a clean plate.
2. Pour off any oil in the skillet. Add the remaining 2 tablespoons oil and heat. Stir in the fennel and reduce the heat to medium. Cook, stirring occasionally, until the fennel has softened and turned golden brown, 7 to 10 minutes.
3. Stir in the clam
4. Top the linguine with the remaining sauce and octopus. Serve hot.
Scallops Oreganata
MAKES 4 SERVINGS
I love to make these for my wife Lisa, who is obsessed with scallops. The crisp crumbs really sets off the sweet scallop beautifully. Use only the very best scallops here—your fish market should know if they are “dry” (see Note.) If you like a stronger oregano taste, add ½ teaspoon dried oregano to the crumbs.
2 pounds jumbo sea scallops (see Note)
½ cup bottled clam juice or water
6 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into small cubes
Sweet paprika, for sprinkling
½ cup Seasoned Bread Crumbs
Extra-virgin olive oil, for drizzling
2 tablespoons chopped fresh flat-leaf parsley
1. Preheat the oven to 450°F.
2. Arrange the scallops in a single layer in a large flameproof baking dish. Add the clam juice and lemon juice and dot with the butter. Sprinkle with the paprika.
3. Bake just until the scallops turn opaque but are still slightly translucent when pierced in the center with the tip of a knife, 16 to 18 minutes. Remove the baking dish with the scallops from the oven.
4. Position a broiler rack about 6 inches from the heat source and preheat on high. Sprinkle the scallops with the bread crumbs and drizzle with oil. Broil until the bread crumbs are browned, about 2 minutes. Sprinkle with the parsley and serve from the dish.
NOTE: Scallops are often soaked in sodium phosphate on the fishing boat as a preservative; this gives them an off-flavor and watery texture. “Dry” scallops, carried by the best fish markets, have not been soaked and have a much better flavor and texture. Other words to look for in choosing scallops are “diver,” meaning that the scallops were harvested by hand and not trawled, or “day boat,” which indicates they are collected on boats on one-day hauls to avoid the need for preservatives. These scallops are not cheap, but the “wet” scallops often taste so bad that they are a waste of money. Scallops come in sizes, like shrimp, but you usually only have a choice between large or jumbo sea scallops or small bay scallops. Ask a few questions at your fish market and to ensure that you get sweet, delicious scallops like the ones at Patsy’s.
Sea Scallops with Caramelized Fennel
MAKES 4 SERVINGS
My grandparents used to serve sticks of chilled fennel to nibble between courses as a palate cleanser—a tradition that deserves to be revived. If you like fennel as much as I do, give this dish a try. The mild licorice flavor is pumped up with a dash of pastis, a French anise-based spirit. Be sure to caramelize the scallops and fennel nicely to bring out their flavors.
¼ cup plus 2 tablespoons extra-virgin olive oil
½ cup all-purpose flour
20 large sea scallops, about 1½ pounds (see Note )
1 fennel bulb, quartered, cored, and cut into ¼-inch dice
1 cup bottled clam juice or water
3 tablespoons pastis (anise-flavored liqueur), such as Pernod or Ricard
¼ cup pine nuts
¼ cup golden raisins
2 tablespoons unsalted butter
2 scallions (white and green parts), finely chopped
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
1. Heat ¼ cup of the oil in a large skillet over high heat until the oil is shimmering but not smoking. Spread the flour on a plate. Working in batches, coat the scallops in the flour, shaking off the excess. Add the scallops to the skillet and cook, turning once, until golden brown on both sides but not fully cooked, about 3 minutes. Transfer to a clean plate.
2. Pour off any oil in the skillet. Add the remaining 2 tablespoons oil and heat. Stir in the fennel and reduce the heat to medium. Cook, stirring occasionally, until the fennel has softened and turned golden brown, 7 to 10 minutes.
3. Stir in the clam
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