I finally had time to go to Chinatown today. I have been craving for shrimp since I left Hong Kong three weeks ago. The shrimp at Whole Foods is insanely overpriced and I refuse to buy those frozen packaged ones. This morning, I was going to go to Whole Foods but I suddenly thought about visiting a fish market. I searched on Yelp and people said to go to The Lobster Place in Chelsea or Chinatown.
I went to Chinatown and spoke Chinese there to the staff. They don’t accept credit cards – Yelp got that wrong. It was only supposed to take me 20 minutes to get there but there are always shutdowns of certain express lines during the weekend so it took me double the time.
[100% organic, scallops from Canada]
- Thin spaghetti
- 1 TBS EVOO
- 1 TBS butter
- 3 garlic cloves, minced
- 1 large button mushroom, sliced
- ¼ cup cilantro leaves, roughly chopped
- ½ lime, zested & juiced
- 1 rosemary twig, leaves removed and finely chopped
- 5-7 scallops, soaked in cold water for 15 minutes
- Salt & pepper
Boil the spaghetti in salted water and add a few drops of oil to prevent sticking. Cook 1 minute short of al dente, remove from heat and drain (pasta should still be quite firm) and keep warm, save some pasta water.
Drain the scallops and pat-dry with paper towels. Season generously with salt and freshly ground pepper.
In a pan, melt the butter and heat up the EVOO on medium-heat. Add the garlic and cook for 30 seconds. Add the mushrooms, cilantro, lime zest, and lime juice and cook for 3 minutes or until mushrooms are tender. Season with salt and add cooked pasta to the pan and cook covered for one minute. Add some pasta water if too dry.
In a separate pan, sear the scallops. When scallops are almost ready, sprinkle rosemary over scallops. When done, remove from heat and place on top of pasta and serve!