Capellini with Florida bay scallops

Robert Cameron, owner of Ward's Seafood Market & Galley, showed Good Day how to cook up locally-harvested scallops.


1 tablespoon extra virgin olive oil

1-2 garlic cloves, peeled and thinly sliced

1/2 cup dry white wine or white vermouth

1/2 pound Florida bay scallops (or sea scallops halved)

1/4 cup chopped flat-leaf parsley, plus more for garnish

3/4 pound capellini pasta

1/4 cup freshly squeezed lemon juice

2 tablespoons lemon zest

2 tablespoons fine dry breadcrumbs

Salt and red child flakes to taste



1. Get a large pot of salted water boiling for the pasta.

2. Add the capellini to the boiling pasta water and cook about 3 minutes, just until al dente. Remove the pasta from the water and place into a warmed serving bowl, adding a ladle or two of the starchy water to keep it moist.

3. While the pasta cooks, warm the olive oil in a wide skillet and add the garlic cloves and a pinch of salt. Cook over medium heat until the garlic is fragrant and beginning to turn golden.

4. Add the wine and chile flakes and let cook for a moment before adding the scallops. Season the scallops with a bit more salt and cook for 3-4 minutes, until they are just cooked through.

5. Stir the parsley and lemon juice into the scallops and remove from heat. Pour the scallops and sauce over the cooked pasta and toss gently.

6. Divide between warmed plates and top each serving with additional parsley, lemon zest and a sprinkling of breadcrumbs.