The Offical Scallop Recipe

Here you are, for all those people who don't like to wing it...

Spicy Scallops with Capellini

1 lb. sea scallops (halved or quartered if large)
6 T. olive oil
1/4 cup dry white wine
2 T. coarsely chopped flat leaf parsley
sea salt
1 T. minced garlic
1 small chipotle with seeds, stemmed and chopped
1/2 lb. capellini (I always use a pound but then we're pigs...and it's good left-over)

Preheat oven to 400 degrees. In large, shallow baking dish, toss scallops, oil, wine and chipotle. Season with salt and bake about 15 minutes or until oil is sizzling and scallops are firm. (Scallops may be done without the oil sizzling.) Meanwhile, cook capellini, drain and transfer to serving bowl. Add scallops and juices. Toss well and serve immediately. Serves three or so.