Sauted Bay Scallops over Pasta with a Chipolte-Vodka Deglaze Sauce.
1/2 lb Bay Scallops
3-5 Cloves Chopped Garlic
1 TBSP unsalted butter
Olive oil for saute/emulsion(3-4 TBSP)
1 Scallion/Onion Green, finely Sliced, for finish/garnish
1 Medium Shallot, Finely chopped
1/3 cup Vodka (more for a large pan, I used a 10" cast iron skillet)
3-4 TBSP Chipolte Chile Sauce (I made it Wednesday of last week for another dish... a basic olive oil suspension, but chile sauces from an asian/central american sauce will work... mine is dried chipotles and habaneros)
1 sprig fresh parsley, chopped,
2 servings pasta (I used some UDON Asian noodles, but just because I had about the right amount left I needed to use... anything would be good)
Ahead of time (or while pasta cooks) Clean scallops, then pat dry with paper towels, then prep vegetables
Heat oil in frying pan or skillet over medium heat, lightly saute shallots, garlic, and perhaps some thin sliced hot peppers (I used habaneros) when lightly browned then add parsley until lightly wilted. remove most solids, leaving as much of the infused oil as possible. SAVE THE SOLIDS.
Place the scallops in the pan with the oil in a single layer. Lightly cook the first side until slightly brown, do not move them during their time cooking. No more than 2 minutes, then flip (add more oil if necessary), repeat cooking on other side.
Once done, remove the scallops, then re-add the solids to the oil.
Add the vodka to deglaze the skillet, (use a wooden spoon to scrape the bottom of the pan, thoroughly mixing the oil, solids and vodka. Add the Chili sauce to heat and mix.
When combined, remove from heat and add the butter. Stir vigerously until butter is melted and combined.
Place scallops on the pasta on a dish, and pour sauce over the top. Garnish with Scallion. And serve with toast.