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Before you jump to Spaghetti with Spicy Scallop Marinara Sauce recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs In The Kitchen.
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A massive amount of electricity is consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. If you're in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. Keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to operate as often.
From the above it ought to be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Eco-friendly living is not that tough. A lot of it really is simply utilizing common sense.
We hope you got benefit from reading it, now let's go back to spaghetti with spicy scallop marinara sauce recipe. To cook spaghetti with spicy scallop marinara sauce you only need 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Spaghetti with Spicy Scallop Marinara Sauce:
- You need of kosher salt.
- Get of spaghetti.
- You need of extra-virgin olive oil, plus more for drizzling.
- Prepare of red pepper flakes.
- Prepare of garlic, thinly sliced.
- Use of can whole Roma tomatoes.
- Get of piece parmesan cheese rind.
- Get of minced fresh or Freeze Dried Basil.
- Provide of bay scallops or sea, cut into quarters.
Steps to make Spaghetti with Spicy Scallop Marinara Sauce:
- Heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute.
- Add the tomatoes, Parmesan rind, 1/4 cup water, and half of the basil.
- Bring the sauce to a boil, mash the tomatoes while stirring. Reduce the heat to medium-low; simmer 15 minutes until most of the juice is evaporated. Season with salt.
- Bring a large pot of salted water to a boil. Add the pasta and cook until desired.
- Increase the heat to medium-high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes.
- Remove the Parmesan rind, add the remaining basil, and season with salt and more red pepper flakes, if desired.
- Drain the pasta and add to the skillet with the sauce; toss. Divide the pasta among bowls, drizzle with olive oil and top with more basil. Serve with some Italian bread.
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