Spaghetti rucola e capesante at Bellini Osteria Bar & Lounge in Westlake Village.Photographed Tuesday, February 16, 2010. (Michael Owen Baker/Staff
Spaghetti rucola e capesante at Bellini Osteria Bar & Lounge in Westlake Village. Photographed Tuesday, February 16, 2010. (Michael Owen Baker/Staff Photographer) (Michael Owen Baker)
8 ounces uncooked spaghetti
4 tablespoons extra virgin olive oil
6 fresh jumbo scallops, rinsed and patted dry
2 tablespoons shallots, finely diced
1 cup cherry tomatoes, halved
1/4 cup fresh basil, chopped
1/2 cup wild baby arugula
Sea salt
Freshly ground pepper
Cook spaghetti in boiling salted water, about 8 minutes or until al dente. Drain. Meanwhile, heat 2 tablespoons oil in a large saute pan. Add scallops and season with salt and pepper. Cook about 1 1/2 minutes on each side, or until golden brown and barely cooked through. Heat remaining oil in a separate saute pan or skillet, and cook shallots until lightly brown. Add tomatoes, basil and salt and pepper to taste. Cook 3-4 minutes. Add spaghetti, toss and cook 1 minute longer. Stir in arugula. Turn spaghetti mixture onto a serving plate and top with scallops. Serves 2.