Angel Hair De La Mer
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil2 tbsps
Butter1 small
Sweet Onion (diced)2 cloves
Garlic (minced)1 tbsp
Sea Salt1 tsp
Ground Black Pepper450 g
Bay Scallops1 tbsp
Dried ParsleyDirections:
1
Bring a large pot of lightly salted water to a boil over high heat
2
Add the angel hair pasta, and cook until al dente, 3 to 4 minutes; drain and keep warm
3
Heat the olive oil in a large skillet over medium-high heat
4
Add the sausage slices, and cook until lightly browned on both sides, about 2 minutes per side
5
Reduce the heat to medium, and stir in 2 tablespoons of butter along with the onion, garlic, bell pepper, stir-fry vegetables, salt, and pepper
6
Cook and stir until the sausage is no longer pink in the center, and the vegetables have softened, 10-12 minutes
7
Meanwhile, place the clams, mussels, and shrimp in a steamer over 1 inch of boiling water, and cover
8
Remove the shrimp once they turn pink, after about 3 minutes
9
Remove the clams and mussels as soon as they open, after 3 to 5 minutes all together
10
Discard any clams and mussels that do not open
11
Set the seafood aside and keep warm
12
Place the scallops into the skillet with the vegetable mixture, and gently cook until the scallops are no longer opaque in the center, about 3 minutes
13
Gently stir in the steamed seafood, parsley, and remaining 2 tablespoons of butter
14
Serve the seafood and vegetable mixture over a bed of angel hair pasta