Pasta Aglio E Olio + Seared Scallops

July 10, 2015

While watching the movie Chef, I was well, hungry … but inspired to replicate the exact meal he casually whipped up for Scarlet Johansson’s character in the scene below. This is why I love the internet so much. You want, you type, you get. There were a number of websites pertaining to the exact recipe I was looking for while referencing the movie, Chef. The cooks of the world were able to identify the meal as Pasta Aglio E Olio. We had a sudden craving for Scallops, so we decided to splurge (they are at an expensive price of $18 for 6 right now) and add them to the entree. The rest of the meal is pretty cheap, right? This is my justifying the purchase.

For the pasta: I followed the recipe here.

1 lb dried spaghetti
1 cup extra virgin olive oil
12 large garlic cloves, cut into thin slivers
1 T crushed red pepper flakes (I would recommend a teaspoon over tablespoon)
1 cup fresh parsley, minced
1/2 cup Parmesan cheese, freshly grated
Sea salt
Ground black pepper
2 lemons (I forgot to add the lemons!!)

Bring a large pot of salted water to boil and add the spaghetti, cooking until al dente, 8-10 minutes. Drain.
Heat olive oil in a large pan over medium heat. Add garlic and stir frequently until the garlic is golden brown. Add red pepper flakes, salt and pepper.
Add the drained spaghetti directly to the pan. Toss until spaghetti is thoroughly coated with the garlic oil.
Remove pan from heat, add the parsley and Parmesan and toss well. Check for flavor and adjust the salt if necessary. Squeeze lemons to taste. Garnish with more Parmesan.


Take 6 Scallops and blot them dry with a paper towel. Heat a skillet over medium  and add olive oil and a little butter (optional). Once the oil and pan is hot, place the scallops in. Cook until the bottom gets nice and seared (about 5 minutes) and then flip and do the same on the other side.

Be Kind,