indulge a little: scallop fusilli in an egg yolk sauce

     I'm going to cut right to the chase - this dish was SO GOOD and if you aren't rushing to make it right now you are making a huge mistake. It's indulgent and rich yet light and simple. And to think I almost didn't cook dinner last night...glad I changed my mind!

     I know it may seem intimidating, but I promise this couldn't be any easier to cook. Trust me, if I can make it on a work night when I am super tired and considering ordering delivery you can definitely do this.

     This features a scallion fusilli (hence the greenish color) from Sfoglini Pasta Shop here in Brooklyn. If you get the chance, you should try any and all of their pastas because they are fantastic. You can purchase pasta from their website or find out where they sell locally in the NY area! Anyway, the scallion fusilli was the last batch of the season so you may not be able to acquire it, but for the purposes of this recipe a plain fusilli or similar pasta that would hold sauce well will do.

that beautiful yellow egg yolk sauce

     I had always been slightly afraid to make an egg yolk sauce (not because of health concerns but because of fear of scrambling from the heat) but it was actually very easy and I can't believe it has taken me this long to finally do it. I LOVE eggs and specifically egg yolks (always runny, of course). The richness they lent to the dish was perfect. By the way - if you have health concerns, don't! If you have eaten sunny side up eggs or poached eggs or have ever had a traditional carbonara sauce you have had raw egg yolk. If you are buying trustworthy eggs you are fine. 

     This is a great pasta dinner for two or as a side for a few people. Because of the nature of the egg yolk sauce, this is best served immediately so don't bank on leftovers. You can easily adjust this recipe to the quantities you need. 

Scallop Fusilli in an Egg Yolk Sauce
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2-4 people


You Will Need:

• 1/2 lb bay scallops, rinsed and patted dry
• 1/2 lb fusilli
• 2 TBS butter
• 4 garlic cloves, minced
• 1 small shallot, minced
• 1/2 tomato, diced small
• 3 egg yolks
• 1/3 cup romano or parmesan, grated
• salt and pepper, to taste

1. Cook pasta in boiling water with a bit of salt and olive oil for about 10 minutes or whatever the packages instructions ask for. When done, reserve about 1/4 cup of cooking liquid.
2. As pasta cooks, melt butter in a large, deep pan on low/medium heat. Once melted, add garlic and shallots and constantly stir to prevent burning or crisping, about 3 minutes. 
3. Add scallops to the pan. Usually bay scallops cook up within a minute, but because the heat is not very high you may need 90 seconds/2 minutes of cook time. This all depends on your heat source so watch carefully. About halfway into the scallop cook time, add the tomato.
4. To make your egg yolk sauce, simply mix the yolks and 1/2 of the romano. It will appear thick. This is okay. It will be thinned out when added to the dish!
5. Setting heat to low, add pasta to the pan and stir in. Remove from heat. 
6. Add egg yolk sauce to the pasta and stir in. Add a splash of the pasta cooking liquid to help sauce stick and add more little by little until desired thickness is achieved. Remember the tomato lends a bit of liquid too - you can always add more but you can't remove if you add too much. Add salt and pepper to taste.
7. Sprinkle the rest of the romano on top of each dish of pasta as you serve.

What is your favorite pasta shape?