PRINT THIS RECIPE
Cavatelli allo Scoglio
INGREDIENTS:
- 1/2 pound (225 g) sea scallops, quartered, on smaller hay scallops, such as Peconic Bay or Nantucket scallops, left whole
- 8 oz of Maine crab or jumbo lump crab.
- 1 tablespoon Fish Cure (page 272)
- Kosher salt
- 5 garlic claves, sliced
- 1 tablespoon olive oil
- 1 pound (450 g) cherry tomatoes, halved, plus a few more for garnish
- 2 tablespoons crushed Calabrian chili peppers
- 2 tablespoons dry vermouth or white wine
- 1 cup (240 ml) seafood or lobster stock.
- 1 pound (454 gl fresh cavatelli store-bought
- 4 tablespoons (50 g) cold unsalted butter, cubed
- ½ cup (40 g) finely chopped fresh parsley leaves
- 1 lemon, zested and halved Store-bought garlic chips. for garnish
- Calabrian chili oil, for garnish
- 2 fresh oregano sprigs, leaves picked
INSTRUCTIONS:
- Arrange the scallops on large plate.
- Sprinkle both sides with the fish cure. Allow to cure for 15 minutes.
- Once cured, quickly rinse the scallops under cold water to remove excess sale and par dey, Set aside.
- Bring a large pot of water to a boil.
- Once boiling generously salt the water.
- In a small saucepan, bring 1 cup (240 mi water to a boil and set it aside.
- Warm a large sauté pan over medium heat.
- Add the garlic and olive oil and cook, stirring often, until the garlic softens, about 1 minute.
- Add the tomatoes and scallops, increase the heat to medium-high, and cook until the tomatoes soften, 5 minutes.
- Stir in the Calabrian chiles, then immediately deglaze the pan with the vermouth. Add the seafood stock. increase the heat to high, and bring to a boil. Once boiling, remove from the heat and set aside.
- Add the cavatelli to the pot of boiling water and cook until al dente.
- Using a spider strainer, lift the pasta out of the water and transfer it to the pan, bringing along any pasta water that clings and drips from the pasta.
- Return the pan to medium-high heat and cook, stirring now and then, until the pasta turns pinkish from the tomatoes a sign that it is absorbing the sauce), about 3 minutes.
- Add the butter, a few splashes of the reserved hat water, and continue cooking, tossing vigorously over high heat until the butter melts and the sauce reduces slightly, about 1 minute more. Remove the pan from the heat.
- Add the parsley, another splash of the reserved hot water, and gently toss to combine. Return the pan to medium-high heat and continue conking just until the sauce reduces slightly but still allows the cavatelli to “swim” in the pan, about 1 minute.
- Remove from the heat and squeeze the lemon over the top.
- To serve, divide the pasta among bowls. Garnish with a few fresh tomatoes, the lemon zest, garlic chips, chili oil
