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Cilantro Spaghetti Aglio E Olio with Scallops

Cilantro Spaghetti Aglio E Olio with Scallops


  • Author: Madison
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: ~3-4 servings
  • Category: Dinner
  • Method: Stove
  • Cuisine: Italian

Description

This Cilantro Spaghetti Aglio E Olio with Scallops is simple but insanely flavorful. It’s garlicky and spicy and topped with tons of fresh cilantro and parmesan. Also, the scallops on top are seared to perfection!


Ingredients

For the pasta:

  • 1 box Banza Spaghetti
  • 1/2 cup olive oil
  • 3 diced garlic cloves
  • 1 tbsp crushed red pepper (1 tsp if you don’t like super spicy)
  • 1/2 cup tightly packed fresh cilantro
  • 1/2 cup freshly grated parmesan
  • salt and pepper

For the scallops:

  • 9 scallops
  • 1/4 cup avocado oil (or olive oil)
  • 2 diced garlic cloves

Instructions

For the pasta:

  1. Bring at least 8 cups of water to a boil. Add noodles and stir. Cook to desired firmness, about 6-8 minutes. Strain and rinse the pasta when done.
  2. Meanwhile, heat olive oil in large skillet over medium heat. Add the garlic and cook until golden brown. Add crushed red pepper, salt, and pepper. Add the noodles and toss until coated.
  3. Top with fresh cilantro and parmesan.

For the scallops:

  1. Soak scallops in unsweetened almond milk for at least 10 minutes (this helps make them less fishy).
  2. Heat avocado oil in a large skillet over medium to high heat.
  3. Add the diced garlic cloves and stir until golden. Add the scallops and cook until seared and browned (about 2-3 minutes on each side).

Notes

  1. I used Banza chickpea pasta but any noodles are good in this recipe (just aim for around 8 oz).

Keywords: Spaghetti Aglio E Olio, seafood pasta, Aglio E Olio, olive oil spaghetti