Scallops and Parsley Pasta

Not just any scallop, but a cappasanta, it’s a giant scallop with its erotic roe still attached. They/ve been in the fish market for the past few weeks and I just love them. My standard way to cook them is a tiny bit of butter, a splash of Cognac and a few sizzling minutes under the broiler.

But, they’re too expensive to have enough to make a meal out of them so I figured a little pasta would fill in the gap.

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