Aglio e Olio Onions & Baby Scallops Add the olive oil, garlic and the takanotsume into the pot and then turn on the heat. Aglio e Olio is a quintessential Italian pasta that's basic and simple and thoroughly delicious. It's no wonder that even toddlers in Italy are familiar with this dish.

Ingredients of Aglio e Olio Onions & Baby Scallops

  1. You need 20 of Baby Scallops (sashimi grade).
  2. You need 1 of Onion.
  3. It's 1 tbsp of Finely chopped garlic.
  4. Prepare 1 of Takanotsume.
  5. It's 4 tbsp of Olive oil.
  6. You need 1 tbsp of Soy sauce.
  7. You need 1 dash of Pepper.

Aglio e Olio Onions & Baby Scallops step by step

  1. Slice the onion in half and then thinly lengthwise about 1 cm wide. Finely chop the garlic and then remove the seeds from the takanotsume..
  2. Pat dry the baby scallops and then dredge with flour (not listed)..
  3. Add some olive oil to a frying pan and then add in the garlic and takanotsume. Gently agitate the frying pan to cook the ingredients until the oil becomes aromatic..
  4. Add in the baby scallops and cook. Once cooked, flip them over and push them to one side of the pan. Add in the onions and stir fry on the empty space..
  5. When the onion becomes translucent, drizzle in the soy sauce from the edge of the pot. Stir 3 times and it's done..

To really bring this Spaghetti Aglio E Olio to the next level I have also included spring onion and cherry tomatoes. Spring onions are not as intense as regular onions creating a sweeter more mellow flavour. The cherry tomatoes add great colour and adds a little burst of sweetness and freshness. Make sure to use thinly sliced. The recipe I share with you today, "Spaghetti aglio e olio with broccoli", is a nutritious whole-wheat pasta dish full of goodness and very tasty.

Get Latest Recipe : HOME