Castella Imports

Angelhair with Scallops


20 large scallops
9 oz Angelhair pasta, cooked al dente
5 oz Aegean Extra Virgin Olive Oil
1 tsp Castella Garlic Chopped in Oil
¼ cup white wine
1 tbsp Castella Lemon Juice
3 oz baby arugula
½ cup chopped fresh cilantro


  1. Pat scallops dry
  2. Toss cooked pasta with 1 tbsp olive oil
  3. Heat 1 tbsp olive oil in frying pan and add the garlic and cook for a few seconds, add the lemon juice and wine, and remove from heat
  4. Season the scallops withe saltand pepper and grill on hot grill plate seasoned with a little oil
  5. Cook for 1 minute on each side, or until cooked
  6. Gently heat the garlic mixture, add the arugula and stir over medium heat for a minute
  7. Toss mixture through the pasta, then add remaining oil and half the cilantro and mix well
  8. Divide pasta among four bowls, top with scallops and remaining cilantro.