My kind of pasta dish: spicy and loaded with seafood and vegetables.
Last summer, I wrote about an eggplant/peppers/tomato dish that I learned from a good friend of mine. I really liked the dish and this time I decided to mix it up with some egg noodles and sea scallops. Definitely another favorite pasta dish: light, infused with great fresh produce flavors, and boy…would you just look at the colors! Such a treat for the palate AND the eyes.
Here’s how I do the eggplant/peppers/tomato sauce:
- Get 2-3 smaller and skinnier eggplants (or 1 big eggplant)
- Halve the eggplants and cut into 4 long pieces
- Chop them up into shorter cuts
- Dice 4 medium size tomatoes
- Mince 4-5 garlic
- Chop 1 red bell pepper
- Chop 5-7 hot finger peppers (Serrano or jalapeno would work too. Warning: spicy! Please adjust to your spicy-tolerance level)
- Heat up a medium pot with a tablespoon of olive oil
- Let the garlic sizzled for 2 minutes, add all of the above, sprinkle a little salt and pepper into the pot
- Close with a lid and cook until the eggplants turned soft and translucent (15-20 minutes over medium heat)
Prepare the egg noodles:
- Bring water to a boil in a medium pot, add a little bit of olive oil and salt, and cook 2-3 cups of egg noodles for about 6-8 minutes (or as directed on the bag)
- Drain and set aside
Prepare the sea scallops:
- Drizzle extra-virgin olive oil and lemon juice from 1-2 lemons on the (thawed) 8-10 scallops
- Sprinkle a little bit of salt and black pepper
- Let them sit for about 10-15 minutes to marinate
- Heat up a non-stick pan (medium heat) and sear the scallops for 2-3 minutes on each side (until both sides get that beautiful golden crust).
- Set aside
Mix the egg noodles with the eggplant/pepper/tomato sauce, top it with some scallops, and eat up! :).
We’re inching closer to spring time in this part of the world. Still cold. But at least the sun is out today! Wishing you all for some good weather wherever you are.
Thanks for stopping by!