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Scallop Aglio e Olio | Recipeish | Gustus Vitae

Yield: Serves 4.
Time Estimate: 45 Minutes.
Storage Notes: Best if enjoyed immediately.
Difficulty: Easy.

Italians know a thing or two about pasta, so it says something when aglio e olio is the most popular dish in Italy. Elevate this weeknight classic with blackened diver scallops, and make it extra garlicky with our bold Sicilian Garlic Seasoning - this deceptively easy to make dish is also one of our all time favorites.


  • 16 Diver scallops
  • 1 Lb dried fettuccini
  • 4 Tbs Sicilian Garlic Seasoning
  • 3 Tb Great Lakes Fish Fry & BBQ Rub
  • 1 Shallot
  • 4 Cloves garlic
  • 1 1/2 Cup cherry tomatoes
  • 3 Tbs unsalted butter
  • 6 Tbs extra virgin olive oil
  • 1 Cup minced parsley
  • A few sprays of duck fat or neutral high heat oil for searing the scallops
  • Rinse scallops and pat dry. In a ziplock bag, add scallops, Great Lakes Fish Fry, and 3 tbs of extra virgin olive oil.
  • Pop in the fridge to marinate while you're prepping everything else, or up to overnight.
  • Finely peel and mince shallot and garlic, and reserve. 
  • Rinse and pat dry parsley, and reserve.
  • Bring a large pot of salted water to a rolling boil.
  • In a medium sauce pot, render butter on medium.
  • Add remaining olive oil, garlic, shallot, and Sicilian Garlic Seasoning, and half of the minced parsley, stirring to combine.
  • Add whole cherry tomatoes.
  • Add pasta to boiling salted water.
  • When garlic begins to brown, reduce heat to low, and add a ladle-sized amount of the pasta water (about 1/4th Cup). Stir vigorously to combine - this stirring and the low heat will emulsify the liquid, giving you a rich, creamy sauce.
  • When the pasta is just slightly under al dente, strain over a bowl to catch the pasta water.
  • Toss pasta with a bit of olive oil to keep it from clumping, and reserve.
  • Add a little under 3/4th Cup of the pasta water to the sauce, increasing heat back up to medium, again stirring vigorously to combine. 
  • At this point, the cherry tomatoes should be approaching a jammy consistency, with a few bursting.
  • Bring a wide cast iron pan up to ripping high heat, and spritz with duck fat or neutral oil.
  • Shake off excess oil from marinating scallops, and add to the cast iron, cooking for one minute.
  • Add pasta to pasta sauce, adding a bit more pasta water as needed, and use chopsticks to swirl the fettuccini, fully bonding it with the sauce.
  • Flip scallops, cooking for another minute on the other side.
  • Remove pasta and scallops from heat.
  • Swirl fettucini on a large spoon and meat fork, and plate immediately, garnishing with reserved parsley.
  • Plate blackened scallops alongside, sprinkling everything with Sicilian Garlic Seasoning and a final drizzle of olive oil.
  • Serve with some generous pours of Nero d'Avola and ice cold sparkling water - Buon Appetito!