This seafood dish will add some variation to your life when compared to the traditional tomato sauce over spaghetti. The fresh citrus, salty soy sauce, and honey create a deep flavor that is unmatched, and pairs perfectly with shellfish. Light and delicate it will not make you feel the least bit heavy after eating it. Experiment with whatever fresh seafood you have. I particularly like the bay scallops because of their subtle sweetness. I have also used salmon, which works as well. Bobby Flay is the creator of this recipe I just prepare it a little differently.
1/4 cup plus 1 teaspoon soy sauce
2 tablespoons plus 2 teaspoons toasted sesame oil
2 limes, juiced
6 teaspoons honey
2 (2-inch) piece fresh ginger, finely grated
4 cloves garlic, finely chopped
1/2 cup canola oil, divided
2/3 lb pound shrimp, peeled and deveined
1/2 lb bay scallops
1-3 tablespoons butter
1 lb thin spaghetti (or angel hair pasta)
Place a couple tablespoons of butter in a pan at high heat. Place the scallops in the pan. Sear on both sides to get some crispiness. Reduce heat to medium and cook until the scallops get golden brown all over (probably around 10-15 minutes).
Boil pot of water. Put in pasta and cook according to directions.
Mix the soy sauce, sesame oil, lime juice, honey, ginger, garlic, and canola oil in a large bowl.
Place tablespoon of butter in large skillet/ pan at medium/ high heat. Pour in the marinade. Add the shrimp and cook on one side until that side gets pink. Then flip to cook the other side until it gets pink.
Add in the cooked scallops. Place the pasta in bowls. Top with seafood. Then pour some extra sauce over on top. Then feast!