6 T Olive Oil
4 T Garlic
1/2 C Diced Onions
1/2 C Diced Bell Peppers
1/2 C Mushrooms
2 C Canned Tomatoes
S & P
6 Sea Scallops
15 Asparagus Spears
1 LB Thin Spaghetti (not angel hair, but smaller than spaghetti)
To prepare Pasta Marinara:
Heat olive oil in pan until slightly smoky. The smoke provides an extra layer of flavor to the food.
Saute 2 tablespoons garlic, onions, bell peppers and mushrooms in the olive oil. Make sure that each ingredient is dry (drain properly if washed before cutting), this should be sautéed and not steamed in the pan. Season each ingredient with a little S & P each time you add it to the pan. If using dried basil, crush a teaspoon of dried basil with your hands and add it to the sauté. Pour the canned tomatoes including the juice. Let simmer for 10 minutes, the color of the sauce should deepen. Season to taste.
Cook spaghetti according to package directions. Use tons of salt in the pasta water so that the sauce will taste the same even when added to the spaghetti. If the pasta will be served immediately, do not add oil in the pasta water, else add 2 T oil.
Rinse pasta to remove some of the starch and add to the simmering sauce.
To prepare the scallops:
If the scallops were bought frozen, make sure it is thawed in room temperature. Do not soak in water.
Wash the scallops and dry using paper towels. This is an important step because a wet scallop will steam and not fry (frying makes for better flavor). After drying the scallop, season with Salt and Pepper on both sides. Heat 2 T olive oil until it smokes and gently add the scallops. Do not overcook or the scallop will get tough. It should be a little firm but not dry and hard. Sear both sides.
To prepare asparagus:
Remove bottoms of the asparagus and rinse well. Heat 2 T olive oil until slightly smoky. Add 2 T garlic for a quick sauté, then add asparagus. Salt and Pepper the asparagus well.
Clean plate edges before serving. Sheesh.