Scallops Penne Rigate

Scallops Penne Rigate Recipe From Italy | Ingredients: Penne, Tomato, Italian Seasoning, Olive Oil, Scallions, Mushrooms, Garlic, Scallops, Parmesan, Romano

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 2

Introduction

Scallops Penne Rigate is a delicious and flavorful pasta dish that combines tender bay scallops with zesty Italian flavors. This recipe is perfect for a special dinner or a romantic date night at home.

History

The origins of Scallops Penne Rigate are not well-documented, but it is believed to have originated in Italy, where pasta dishes are a staple of the cuisine. The combination of scallops and pasta is a classic pairing that has been enjoyed for generations.

Ingredients

8 oz (227 g) penne rigate pasta (ziti)
1 large tomato, diced
0.5 tsp italian seasoning
3 tbsp olive oil
1 medium onion, diced (approx 1 cup)
1 bunch scallions, chopped (1 cup)
1 cup sliced fresh mushrooms
2 tbsp minced garlic
0.5 lb (227 g) bay scallops
0.5 tsp garlic pepper seasoning
0.25 cup freshly grated parmesan and romano cheese

How to prepare

Garnish diced tomato with Italian seasoning and set aside at room temperature.
Prepare penne rigate according to the instructions on the box.
Meanwhile, heat oil in a medium skillet. Add onions and scallions and cook over medium heat for 3–4 minutes, stirring frequently to avoid browning.
Stir in mushrooms and lower the heat to medium-low.
Add minced garlic, garlic pepper seasoning, and scallops (including liquid).
Stir constantly to ensure even heating for approximately 5–6 minutes. Do not overcook.
Divide the pasta between 2 warmed plates.
Top with the scallop mixture, including all the liquid.
Top with diced tomatoes and garnish with grated Parmesan and Romano.
Serve immediately.

Variations

Substitute shrimp for scallops for a different flavor.
Add chopped fresh herbs, such as parsley or basil, for extra freshness.

Cooking Tips & Tricks

Be sure not to overcook the scallops, as they can become tough and rubbery.

- Use fresh ingredients whenever possible for the best flavor.

- Garnish with freshly grated cheese for a rich and creamy finish.

Serving Suggestions

Serve Scallops Penne Rigate with a side salad and a glass of white wine for a complete meal.

Cooking Techniques

Be sure to cook the scallops over medium heat to ensure they are cooked through but still tender.

- Stir the scallop mixture constantly to prevent sticking and ensure even cooking.

Ingredient Substitutions

Use any type of pasta in place of penne rigate.

- Substitute Parmesan cheese for Romano cheese if desired.

Make Ahead Tips

You can prepare the diced tomatoes and grated cheese ahead of time to save time when cooking.

Presentation Ideas

Garnish with fresh herbs or a drizzle of balsamic glaze for a beautiful presentation.

Pairing Recommendations

Serve Scallops Penne Rigate with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 380 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

This dish is a good source of Vitamin C, Vitamin A, and Iron.

Alergens

This recipe contains shellfish (scallops) and dairy (cheese).

Summary

Scallops Penne Rigate is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for dinner.

Summary

Scallops Penne Rigate is a delicious and satisfying pasta dish that is perfect for a special occasion or a cozy night in. With its tender scallops, zesty Italian flavors, and creamy cheese topping, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a sunny afternoon in the summer of 1975, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was an excellent cook, and every visit with her was a culinary adventure. On this particular day, she had prepared a delicious dish of Scallops Penne Rigate, and I was instantly captivated by the flavors and textures of the dish.

As Maria and I sat at her kitchen table enjoying our meal, I couldn't help but ask her for the recipe. She smiled and began to recount the story of how she had learned to make the dish many years ago from her own grandmother, who had passed down the recipe through the generations. Maria explained that the key to the dish was the combination of fresh scallops, perfectly cooked pasta, and a rich tomato cream sauce that brought it all together.

I listened intently as Maria shared the details of the recipe, taking mental notes of each step and ingredient. I could tell that this dish would become a favorite in my own kitchen, and I was eager to try my hand at making it myself.

The following week, I gathered all the necessary ingredients and set to work in my own kitchen. As I sautéed the scallops in butter and garlic, the aroma filled the room, reminding me of my time spent with Maria. I cooked the pasta to al dente perfection and prepared the creamy tomato sauce, following Maria's instructions to the letter.

When the dish was finally assembled and plated, I couldn't wait to take my first bite. The flavors were exquisite, each bite a perfect balance of seafood, pasta, and sauce. I knew that I had found a new favorite recipe, one that would become a staple in my own repertoire.

Over the years, I have made Scallops Penne Rigate countless times, tweaking the recipe here and there to suit my own tastes. I have shared it with friends and family, who have all fallen in love with the dish just as I did that fateful day in Maria's kitchen.

As I sit here now, reminiscing about that special afternoon so many years ago, I am grateful for the gift of this recipe and the memories it holds. It is a reminder of the power of food to bring people together, to create lasting connections and to nourish both body and soul.

And so, whenever I make Scallops Penne Rigate, I think of Maria and her grandmother, and I am reminded of the joy that comes from sharing a delicious meal with loved ones. It is a recipe that will always hold a special place in my heart, a reminder of the simple pleasures that can be found in a good meal and good company.