Spaghetti with Clam Sauce & Seared Scallops

scallop-clamsauce

Ingredients: spaghetti, scallops, clams, green peas, butter, olive oil, flour, garlic, parsley, oregano, lemon, Parmigiano-Reggiano, chili flakes, black pepper, salt.

One item I always bring back with me to Sweden is canned clams. Canned mussels are sold here, but they have no texture at all, and pretty weak flavor. Canned clams kick so much ass in comparison. I love their seashore aroma and just-chewiness.

The best part, however, is the broth they are packed in. It’s liquid gold! If I didn’t have to smuggle the stuff, I would add it to just about everything I make. Clam broth has such a bright, warm, mineral-rich taste. It’s also a natural way to get more umami in your mouthful.

What I decided to make with my very last can of clams (until next visit home) is a simple classic from childhood: Mom’s spaghetti with clam sauce. She used to make huge batches of this, with plenty of plump tiger shrimp on top. If this wasn’t my favorite of her specialties, it was certainly near the top.

Here, as you can see, I chose to swap the tiger shrimp for seared scallops. They tasted just as good as they look! First I defrosted them slowly in cold water overnight (to preserve texture), then dried them thoroughly by wrapping them in paper towels for an hour. Scallops need to be as dry as possible before searing, or else they stay jellylike and don’t pick up any color in the pan. It’s also important not to move them once they start cooking; this is another way to ensure a nice crust.

I seared the scallops in ghee, which is the Indian name for clarified butter (which is when butter is simmered and skimmed of all water and milk solids). I like using ghee for jobs like this, because unlike whole butter, it doesn’t burn on high heat. Analogously, this is why “regular” olive oil should be used for frying, as opposed to Extra Virgin.

The sauce for the spaghetti was easy. I melted whole butter (not ghee) in a pan on low heat with some olive oil, then lightly sauteed 2 diced cloves of garlic in it for a minute. To this I added parsley, oregano, chili flakes, salt, pepper, and a big pinch of white flour, making sure not to burn anything. Then I poured in the clam broth, plus the juice from half a lemon, and let the sauce simmer and thicken. This is a good time for frozen peas to be added, because they help to quickly lower the temperature. I dropped the chopped clams in last, because they are pre-cooked and easily overdone.

I tossed the sauce with hot spaghetti, sprinkled a generous amount of grated Parmigiano-Reggiano on top, and served it with the seared scallops. I’m sure Mom would be proud of this one.

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3 Responses to “Spaghetti with Clam Sauce & Seared Scallops”

  1. KK Says:

    I hate you.

  2. Scallops, Water Spinach, Spaetzle « ghweiss' food blog Says:

    […] to seared scallops. [I've written about how to properly sear scallops before, here and here, so that's all I'll say about them now. Well, okay, I'll also admit that they were […]

  3. Hollie Says:

    I can’t wait to try this. Surfing the web to find out how to put this all together…and this sounds perfect. Plus I learned a few things abt butter, ghee, and olive oil. NICE! Thanks. 🙂

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