Hollywood Bites: Fabio’s Top Scallop

We were thrilled to announce that Top Chef’s breakout star Fabio Viviani is getting his own show earlier this week.

Special for him, we’ve made Top Scallops with pasta, from Fabio’s homeland, tossed in garlic, lemon, parsley and crowned, of course, with scallops.

We would’ve made monkey ass but they were out at the grocery store.

Fabio’s Top Scallop
Serves 2
½ lb Spaghettini
8-12 Scallops, depending on size
4 cloves garlic
3 tablespoons Italian Parsley
Zest and juice of 1 lemon
3 tablespoons Olive Oil
Salt to taste
Parmesan cheese

Fill a large pot with water.

Add 1 tablespoon olive oil and season generously with salt.

Bring to a boil and cook pasta according to manufacturer’s instructions.

Drain pasta.

In the same pot, heat two tablespoons olive oil.

Add scallops and cook until lightly caramelized, about 2 minutes per side, adding chopped garlic to pan halfway through cooking. Remember, scallops cook very quickly so don’t overdo them. They should be barely translucent.

Add lemon zest, juice and parsley to pot.

Season with salt.

Toss in pasta and stir until well coated.

Test for seasoning and garnish with grated parmesan.

Enjoy!

–Sasha Perl-Raver