I absolutely love pasta and cheese individually; but when they come together, they make my heart dance. Now add jerk seasoning for a little heat, perfectly seared scallops, and a side salad (so I can pretend that this isn’t really overindulgence) and it becomes a seafood and pasta lover’s dream. The only thing that could make this creamy, spicy pasta dish better is if I were enjoying it sitting seaside, watching the tide gently roll in. Serves 6
Jerk Alfredo pasta
2 teaspoons extra virgin olive oil, divided
1 teaspoon salt, plus more for seasoning
8 ounces linguine
8 tablespoons (1 stick) unsalted butter
1 cup heavy cream
2 cups (5 ounces) grated Parmesan cheese
Ground black pepper to taste
2 garlic cloves, minced
½–1 teaspoon jerk seasoning (mild or hot)
1 small red onion, julienned
6 baby sweet peppers or 1 small red bell pepper, seeded and julienned
2 cups baby spinach
Pan-seared scallops
12 large scallops
Coarse sea salt and ground black pepper
2 tablespoons extra virgin olive oil
2 teaspoons herbed butter
2 garlic cloves, minced
3 thyme sprigs
½ cup Pinot Grigio or other dry white wine
Sliced scallions, for garnish
Chopped fresh cilantro or parsley, for garnish
1.Bring a large pot of water to a boil over high heat. Add 1 teaspoon of the olive oil, the salt, and pasta. Cook until the pasta is al dente, 8–9 minutes. Reserve ½ cup of the cooking water, then drain the pasta and immediately run it under cool water. Drain again and set aside.
2.While the pasta cooks, make the Alfredo sauce. In a small saucepan, melt the butter over medium-high heat. Add the cream. Once the cream is heated, reduce the heat. Add the cheese and stir until melted. If the sauce is a little too thick, add a little pasta water to thin it out to the desired consistency. Season with salt and pepper as desired.
3.In a large skillet, heat the remaining 1 teaspoon olive oil over medium heat. Add the garlic and cook until lightly browned, 1–2 minutes. Stir in the Alfredo sauce and jerk seasoning. Using a pair of tongs, mix in the linguine, coating it thoroughly in the sauce. Stir for about 2 minutes, then turn the heat to medium-low. Add the onion and peppers and mix them into the pasta with the tongs. Add the spinach and stir to combine. Allow the pasta mixture to simmer for 2–3 minutes, then turn off the heat.
4.Using a paper towel, pat the scallops dry on both sides. (You will not get a good sear if the scallops are soaking wet.) Liberally season both sides of the scallops with salt and pepper.
5.In a cast iron skillet, heat the olive oil over medium-high heat. Carefully place the scallops in the skillet. Sear on one side for 2–2½ minutes, then flip and sear on the other side for 2 minutes. Transfer the scallops to serving plates.
6.Turn the heat down to medium. Add the herbed butter and garlic and stir until browned. Add the thyme sprigs and stir, then add the wine, using a wooden spoon to scrape the crust from the bottom of the pan.
7.Plate the pasta with the scallops. Spoon the butter-wine sauce over the scallops. Garnish with scallions and cilantro and serve immediately, with a side salad (recipe on the next page).
Side Salad
1–2 garlic cloves, minced
¾ cup extra virgin olive oil
¼ cup balsamic vinegar
1 teaspoon Italian seasoning
Iodized salt and ground black pepper to taste
1 large carrot, peeled
1 (5-ounce) bag spring mix
1 large English cucumber, thinly sliced
1 red onion, thinly sliced
1.In a small bowl, whisk together the garlic, olive oil, balsamic vinegar, and Italian seasoning until fully incorporated. Season with salt and pepper.
2.Using a vegetable peeler, peel the carrot into ribbons. Combine the spring mix, carrot ribbons, cucumber, and red onion in a large bowl. Pour the desired amount of dressing over the salad, using tongs to help evenly distribute the dressing; be careful not to overdress the salad. Serve immediately.