Egg Noodles and Sea Scallops in Eggplant, Pepper, and Tomato Sauce

Noodles, Pasta, Seafood Recipes, Vegetable Recipes

Egg Noodle with Scallops in Eggplant/Tomato Sauce by Harini

My kind of pasta dish: spicy and loaded with seafood and vegetables.

Egg Noodles with Sea Scallops in Eggplant/Tomato Sauce by Harini

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! :).

(Serve 2)

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!


Seared Scallop over Basil Pesto Pasta and Roasted Artichoke

Basil Pesto, Seafood Recipes

I have always loved sea scallops. But for whatever reason I would always forget to make them a regular menu in our kitchen. I am not sure why. Maybe I was still searching for the right pairing for this seafood in a dish.

Earlier this month, we “fell back” an hour to daylight savings time and were in adjustment to the early nighttime. So that Monday night I decided to distract myself from dreading about the coming of winter by making a special dinner. Somehow the thought of pan-seared scallops with basil pesto penne pasta and roasted artichoke came to mind. I enjoy all three, individually, very much and thought that the combination would make a great dish. The result did not disappoint at all. The sweet and succulent seafood is a perfect canvas for me to make a savory dish.

So here’s what I got in mind:

  • Preheat oven to 375 F
  • Create a marinate oil in a small bowl for both artichoke and scallops. Mix olive oil, minced garlic, a little salt, pepper, and cayenne powder.  Do the artichoke first.
  • Dip the canned quartered artichoke hearts (One can should be enough. I usually get rid of the water from the can and give the artichoke a quick wash. Or you can also substitute with the frozen ones), place them on an oven tray, and bake for 15-20 minutes on each side.
  • Dip 8-10 sea scallops into the marinate oil and let them sit on a plate for 15 minutes
  • Heat up a non-stick pan (medium heat)
  • Sear the scallops for about 2 minutes on each side or until both sides get those beautiful golden crust
  • Boil three handful of penne pasta. Add a pinch of salt. Let it cook for about 12 minutes, drain, and set aside.
  • Mix a handful of basil leaves, a teaspoon of pine nuts, one clove of garlic, and ½ cup of grated parmesan cheese in a food processor. Add olive oil and transfer to a serving bowl to be mixed with the penne pasta.
  • Serve (immediately) the scallops over the basil-pesto covered penne pasta and roasted artichoke

Serve 2

I think a special dinner doesn’t have to be tied to a particular occasion all the time. It also doesn’t have to be super fancy. To me, “special” means, of course, out of the ordinary but it should also be original and creative. So once in a while, try to combine food that you like (or that you’ve wanted to make for a while) and then pick a very ordinary night to have them. See if this pick-me-up trick works for you too. Have a great Monday!