When we had scallops a couple of weeks ago and we said nothing about them being special meatballs, Mira looked at them through the corner of her eye very unpleasantly and would not come near them. This time, she ate her portion with relish.
What? Didn’t you know that scallops are the “meatballs of the sea”? Ok, maybe we just made that up last night to entice our daughter to eat her dinner, but it is worth repeating. For most children something that they can call a meatball is synonymous with a tasty little morsel, something that they can handle and even enjoy.
Oven Roasted Tomato Pasta with Scallops
For the pasta:
*1 pint cherry tomatoes (we used a beautiful orange variety here)
*1 pint grape tomatoes
*4 cloves garlic, unpeeled
*1 medium red onion, chopped about the same size as the tomatoes you are working with
*salt and pepper, to taste
*a couple of glugs of olive oil
*1/4 c. fresh basil, chopped
*1 T-1/4 c. Parmesan cheese (optional***)
*1 lb. fresh angel hair pasta or spaghetti
Preheat the oven to 375 degrees F. Start to heat your pasta water. The water should be salty, like sea water.
With your mini-chef, line a rimmed baking sheet with parchment. Place the tomatoes, garlic, and onion down on the baking sheet. Give them a good glug or two of the olive oil. Sprinkle them with salt and pepper, and toss them using your hands.
Big Person: Roast in the oven for about 25-35 minutes, depending on the size of the tomatoes. Shake the pan a couple of times so that everything cooks evenly. The tomatoes should be bursting and the onion tender when they are ready.
Transfer the tomato mixture into a serving bowl or into a large pot. Smoosh the tomatoes and garlic with the back of your spoon so that the skins burst. Discard the garlic skins and mush them very well, to a paste. Sprinkle with the chopped basil and the parmesan. Cook your pasta. For fresh angel hair, 30 seconds works for us. Drain the pasta, and put it right over your tomato mixture in the bowl or pot. Toss immediately, adding a little extra olive oil if you feel it needs a bit more coating.
***Most people find cheese a very strange ingredients when you are also eating seafood, but I have included it here since it lends a richness to the pasta and because children generally love pasta with parmesan. Feel free to opt out if it is not your thing.
For the scallops:
*1 lb. sea scallops
*2 pieces of uncured bacon
*black pepper
*a couple of glugs of olive oil
Cross-hatch the tops of the scallops-that is, make a tic-tac-toe board on the top of each scallop that goes a third of the way down into the scallop. Sprinkle them with black pepper.
Heat a couple of glugs of olive oil in a large pan or skillet over medium-high heat. Cook the bacon in the olive oil till it browns on both sides. Remove the bacon from the pan and reserve it for another dish. Now, place the scallops, cross-hatch side down in the pan and cook till golden brown, about 2-3 minutes flip with tongs, and cook the other side the same way. Remove to a warm serving platter.
Serve everything together on one big platter. Enjoy!
27/07/2009 at 1:14 pm Permalink
I don't even like scallops–but this recipe looks delicious! I think I'm going to have to give scallops another chance . . .
27/07/2009 at 2:43 pm Permalink
Sounds delicious! We're big fans of scallops here and my daughter actually likes them but she always have stomach problems after eating them so we're not giving them to her for a while.
27/07/2009 at 6:35 pm Permalink
this sounds so delicious!! i´m just going to drool over your kitchen some more… besos! p.s. did you catch bill cunningham´s fashion shots from the green market?
27/07/2009 at 10:19 pm Permalink
I love that picture of your daughter enjoying the meatball of the sea hahaha. That's so cute! That's how my parents tricked me into eating tuna once. They gave me a tuna fillet and told me it was "chicken of the sea" but I didn't know that was tuna's nickname at the time. I was suspicious the whole time.
I'm hoping to make that hot chocolate recipe soon too! It sounds soooo delicious
Take care!
27/07/2009 at 10:36 pm Permalink
this recipe looks absolutely yummy! i love scallops, pasta and well, most things tomato, so perfection
love the meatball thing. i have called food the weirdest things around here. white beans were "these amazing eatable white pearls" (which they loved, but beans they wouldn't touch), an omelet with veggies mixed in was an "egg-veggie-pancake". and they couldn't wait to eat.
as long as they eat, no?
28/07/2009 at 12:05 am Permalink
Scallops have just been added to my grocery list this week!
28/07/2009 at 1:07 pm Permalink
Brilliant! I wonder if that would work with turnips? I could tell him they were the meatballs of the earth??!!
28/07/2009 at 3:15 pm Permalink
great idea, vanessa. let me know how that goes….
29/07/2009 at 5:48 pm Permalink
If we send you a plane ticket will you come cook dinner for us!?!
30/07/2009 at 6:36 am Permalink
Mmmmm, I LOVE scallops, but they are SO expensive in Japan. I do indulge very occasionally, though the packages of them are eensy-weensy (like about 5 smallish-medium scallops for about US$9 – probably only weighs about 100 g). This sounds so tasty!
BTW, love the red kettle!
03/08/2009 at 4:21 am Permalink
This looks delicious – we love scallops and will definitely try it!