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Spaghetti Scallop with tomato
 
Scallop is favorite food among people as it is sweet and delicious. Sometimes, spoiled scallops are mixed with good scallops, and this is why I introduce you a tip to select good scallops. Good scallops always open the shells when cooked. If the shells are not opened, they are presumably the bad scallops and should be discarded.
     
 

   
 
 Ingredient
             
 
100
g. spaghetti
750
g. scallops
4
medium size tomato (cut into four pieces and then cut horizontally)
½
onion (chopped)
2
tbsp chopped garlic
1
small bunch sweet basil leaves (sliced)
3-5
red chilies (remove the seeds and sliced)

cup of white wine
1
bunch sweet basil leaves (for boil scallops)
3
cloves of garlic (pound roughly for boil scallops)

cups of water
2
tsp sea salt
3
tbsp olive oil

tbsp parmesan cheese
½
tsp ground black pepper
Sweet basil leaves for garnishing
 
     
     Method  
       
 
  1. Clean scallops, soak in water for at least 30 minutes, then rub the shells cleanly and set aside in a bowl.
  2. To scald the scallops, put water into a saucepan on high flame until boiled, put white wine into the saucepan until boiled again and then put ½ tsp of salt followed by sweet basil and garlic. Put the scallops until the shells are opened and then stop. Take the scallops out and remove one shell for each scallop and leave the scallop to attach to another shell. You can leave some part of the scallop in the shell if it is too much for aesthetic reason. Set aside the scallops in a bowl and keep water for use in next step.
  3. Heat some water in a saucepan on high flame just enough to cover spaghetti, put ½ tsp of salt and wait until boiled. Put spaghetti and scald until cooked. Take the spaghetti out and set aside in a sieve.
  4. During the waiting time for scalding the spaghetti, heat olive oil on medium flame until hot, put chopped onion and fry until the onion is clear. Then put chopped garlic and fry until it releases aroma. Put tomato and fry for a while, put chilies and sweet basil leaves and fry together followed by the scallops prepared previously. Stir-fry until mixed well. On high flame, put 2/3 cup of water previously used for scalding the scallops (step 2) into the frying pan until hot. Then, on medium flame, continue to fry until the water begins to dry and put the remaining salt and ground black pepper fry until mixed well, put the spaghetti prepared previously (step 3), fry again until mixed together and then turn off the flame. Finally, put parmesan cheese and stir until mixed well.
  5. Put the spaghetti in a plate, decorate with a sweet basil shoot and serve.
 
       
    serves 2  
         
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