Black spaghetti recipe with scallops and crunchy Parmesan cheese, a luxurious platazo with very few ingredients

Black spaghetti recipe with scallops and crunchy Parmesan cheese, a luxurious platazo with very few ingredients

It seems incredible that, with only a few and basic ingredients, we can prepare dishes as tasty and lucid as these black spaghetti with scallops and crispy parmesan. Dressing our table with something different is simple and requires little effort, this is the sample of it. A different pasta dish with which to surprise your loved ones and look like a king or queen.

The sauce that accompanies these spaghetti is made with evaporated milk, but it can also be prepared with liquid cream or a vegetable variant. I like to subtract extra calories and fat whenever I can, which is why I opted for evaporated milk, because its flavor in this dish is not different from the one that liquid cream would give us.

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Ingredients

For 6 people
  • Black spaghetti
    600 g
  • Grated Parmesan cheese
    60 g
  • Purple or white onion
    1
  • Fresh or thawed large scallops
    6
  • Evaporated milk
    600 ml
  • Ground white pepper
  • Salt
  • Extra virgin olive oil

How to Make Black Spaghetti with Scallops and Parmesan Crisp

Difficulty: Easy
  • Total time
    30 m
  • Elaboration
    10 m
  • Cooking
    twenty m

We started with the crispy parmesan, we can do it as far in advance as we want and reserve until serving time. To make it we need parchment paper, from which we cut twelve squares of about 8×8 cm. We distribute the grated Parmesan over six of them and spread it in a circular shape. Cover with the other six squares of paper and bake in the microwave, on medium power (I did it at 350), for 45 seconds. We withdraw and reserve.

Next we make the sauce. Chop the red onion into fine brunoise, heat a little olive oil in a frying pan and fry it over very low heat, until it becomes transparent. Meanwhile, we remove the corals from the scallops, carefully separating them with our fingers, and finely chop them.

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When the onion has reached its point, add the chopped corals, stir and cook over medium heat for a couple of minutes. To finish with the sauce, add the evaporated milk to the pan, add salt and pepper to taste and cook for 10 minutes over low heat so that, slowly, all flavors and ingredients are integrated.

While the sauce is finishing, we boil the spaghetti following the manufacturer’s instructions for amount of water and cooking time. Too we put the scallops on the grill, after having oiled and seasoned, over medium-high heat for about 2 minutes on each side. It is important not to touch them once on the iron as they are very delicate.

Spaghetti2

We drain the spaghetti, the we mix well with the sauce and we plating them. Garnish with a scallop (or two, if they are small) and a crunchy Parmesan when serving. We can sprinkle the spaghetti with chopped parsley, to taste.

With what to accompany the black spaghetti with scallops and crunchy Parmesan

These black spaghetti are a great way to serve mollusks to those who are not especially lovers of this type of food. The scallop flavor is so subtle and elegant that you will be delighted to eat it. They are perfect as a single dish, if we increase the amount of scallops, or in more moderate portions as the first course of a more complete menu, for example with beef carpaccio.

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Black spaghetti recipe with scallops and crunchy Parmesan cheese, a luxurious platazo with very few ingredients

was originally published in

Direct to the Palate

by Carmen Tía Alia.

Black spaghetti recipe with scallops and crunchy Parmesan cheese, a luxurious platazo with very few ingredients