Capellini with Scallops, Spinach and Pine Nuts Bay scallops are inexpensive and can be just as gorgeous as their larger counterparts; they just need the right dish. Here, they float atop a spinachswirled pasta like jewels in the ocean. Serves | 6 to 8 | 2 2 ¼ 2 2⁄3 3
Preparing this much fresh fish is an impressive feat and might seem overwhelming, but therein lies the secret: These dishes are built for maximum enjoyment by guests and hosts alike. When preparing a menu such as this, strategy is everything. Three days ahead: Buy frozen fish and baccalà. Branzino, prepared smelt, calamari, and even shrimp and bay scallops might be easier to obtain frozen than fresh, depending on where you’re shopping. Baccalà needs to leach out salt in a water bath for around 48 hours, so begin the process this evening. One TO TwO days ahead: Gather remaining ingredients (save any fresh fish or fragile greens and vegetables). Transfer frozen fish to refrigerator to thaw, according to size and time needed for each. One day ahead: Begin your prep. Make pestos, sauces, dressings and broth; cook quinoa and toast nuts. If it will hold up well, make it. Anything you can do ahead, you should do ahead. MOrning Of: Purchase fresh fish and remaining produce and continue prep on things that can hold through the day. Chill wine, ready platters, gather fresh flowers and plan your table arrangement. Bring sauces back up to temperature, portion herbs, grate cheese and chop what can be chopped. The resT is up TO yOu: Organize your dishes based on the space, setup and size of your kitchen. Determine which pots, pans and cookware will be used for which recipes and in what order things will come to your table (or if they’ll arrive all at once). Guests love to help, so set them to work washing greens, chopping herbs and rolling struffoli balls for later; they’ll enjoy the time spent in the kitchen with you, and it makes the time together all the more special.
16 8 1½ 2 to 3
Tbsp olive oil, divided cloves garlic, minced cup dry white wine cups heavy cream oz finely grated Parmigiano-Reggiano cheese sea salt and freshly ground black pepper salted water oz capellini or thin spaghetti oz washed baby spinach leaves lbs bay scallops Tbsp roughly chopped fresh parsley leaves (for garnish) fat pinch chile flakes (for garnish)
| Preparation | In a large, heavy-bottomed skillet over medium heat, heat 1 tablespoon olive oil; stir in garlic and cook until fragrant, 30 seconds. Add wine and let bubble; reduce heat to medium low and cook, 1 minute. Add cream and heat until sauce begins to reduce and thicken. Add cheese, whisking to melt and incorporate. Season generously with salt and pepper. Keep sauce warm until ready to serve. In a large pot, bring salted water to a boil; add pasta and cook according to package directions; drain. While pasta cooks, add spinach to cream sauce and cook over medium-low heat until just wilted. Add cooked pasta; toss to combine. In a large skillet, add remaining 1 tablespoon olive oil and heat over medium high. Add scallops and cook, stirring frequently, until opaque and cooked through, 2 minutes. Season with salt and pepper. Pile pasta into a large, shallow bowl; pour scallops over top. Scatter parsley leaves and chile flakes over top; serve immediately.