Roasted Garlic Pasta Spaghetti with Pan Seared Scallops recipe is one of my favourite meals al the time. The roasted garlic tomato for pasta is actually tomato based sauce with tons of roasted garlic. Instead of fresh tomato that usually used on roasted garlic sauce, i’m using my leftover roasted garlic from making Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe. Then you know what, i guess this must be the reason why my niece can’t stop diggin into the rosted garlic spaghetti.
Don’t get me wrong, roasted garlic got much more milder garlicky flavour than sauteed or deep fried garlic. Perfectly roasted garic got caramelized sweet and also savoury hint, you can even barely eat it like roasted potato. Pan seared scallops with perfectly charred outside and bounchy, juicy and also crunchy meat inside will tickle your taste buds. Make sure you’ve got a “dry scallop”instean the ” wet scallop”. Scallops which threated with sodium tripolyphosphate (STPP) called “wet scallop” while the “dry scallops” didn’t. STPP causes the scallops to absorb moisture prior to the freezing process, thereby getting a better price per unit of weight. It’s easy to diffrenciated dry and wet scallop, “dry scallop” is usually got whitish creamy translucent color, while the “wet scallop” is usually got whitish opaque color.
I had my first roasted garlic pasta at Mad for Garlic restaurant in Grand Indonesia Mall, Jakarta. Mad for Garlic was a garlic themed restaurant from Korea. As i expected before, vibrant of garlicky dishes was oferred with hillarious name on it. Beside the roasted garlic pasta, 1 had vampire (or dracula) killer which is a toasted bread with garlicky dip, caprese salad (standart) and also rib eye steak with various kind of garlic. Thougt i’m really enjoying the roasted garlic pasta, i guess i’m not gonna spend more than 10 bucks for that simple roasted garlic pasta in Mad for Garlic restaurant no more, i got a fully bowl if it’s homemade.
Making oven roasted garlic recipe is so easy to do. Simply cut the tips end of the garlic bulp to made it a lot easier to extract after roasted, toss the garlic with olive oil and season it with salt and black pepper evenly, then lay them with the bottom side down in the oven tray. Use a big enough baking tray, so the garlic are not too crowded. You want room between them for the moisture to escape, which concentrates the garlic flavor. Bake for 30-45 minutes (depending of the garlic bulb size) in 482ºF (250ºC), or until the garlic are completely softened and wilted, and start to wrinkle and some of the them charred. The garlic bulb may take longer to roast, depending on the size and the ammount of your garlic. The oven roasted garlic will keep for about three days in the refrigerator and about 6 days if you packed it with oil, i also can be frozen for up to six months.
Roasted Garlic Pasta Spaghetti Recipe:
- 125 gr pasta (i’m using angel hair spaghetti), cook with package instruction
- 3-4 bulbs of roasted garlic
- 1/2 cup roasted tomato from 1 1/2 cup fresh cherry tomato (you can replace with HOMEMADE SUN DRIED TOMATOES)
- 1 tbsp paprika powder (you can replace with HOMEMADE ROASTED BELL PEPPER)
- 1/4 cup grated parmesan cheese
- a pinch of oregano
- a pinch of thyme
- Salt and freshly ground black pepper to taste
- 2 tbsp olive oil
Instruction:
How to Make Roasted Garlic Pasta Sauce Spaghetti :
- Put the roasted tomato, roasted garlic and cheese in food processor and process until form a smooth paste
- Heat up the olive oil in a sauce pan, saute the roasted garlic sauce paste until fragrance
- Add the liquid from cooking the pasta, season with salt, pepper, thyme, and oregano, bring to boil
- Simmer and reduce the sauce until thicken
- Served it with pan seared baby scallops and romaine lettuce greens
Pan Seared Baby Scallop Recipe :
- 200 gr baby scallops (1 small package)
- salt and pepper to taste
- 2 tbsp olive oil
How to Perfectly Pan Seared Scallops”
- Drain the scallops from the remaining dripping (use kitchen towel or shiever)
- Season the scallops with salt and pepper evenly
- Heat up the skillet and swirl the olive oil to coating it well, wait until the skillet is smoking hot
- Put the scallop, do not overfilled it or you’re scallops would be steamed rather than seared
- Once the bottom turn intu crusted golden brown, flip and wait until the other side got charred too (mine was about 1 minutes each side)
- Serve the pan seared baby scallops with roasted garlic spaghetti
Pasta full of delicious treats, all homemade! I would really enjoy this one! 🙂 ela
A lot of people I know don’t like garlic (because of the smell), but I for one like garlic a lot. Your roasted garlic pasta looks absolutely delicious! Though I see that it contains tomato sauce – I love tomato sauce but I’ve been advised by my doctor not to eat that! 😛
No it’s not actually, it’s contain roasted fresh cherry tomato…
what i mean is (roasted garlic and tomato) as a sauce for pasta, LoL
Cherry tomato is still tomato. It’s an acidic sauce which I can’t eat, so I can’t have that with your pasta!
Oh i see, i thought it’s about the additive or someting about instant ketchup, lol
i guess you could replace it with regular tomato or just omit the tomato my friend
Hey Dedy I often do this without the scallops, (and or with prawns) it must be superb with them, so I’ll have to give it a go soon!
Looks and smell fantastic .. but I don’t eat scallops after become serious ill after eating bad ones. Fantastic post again.
Another beautiful and delicious looking dish Dedy! Lovely blend of ingredients!
Looks great Dedy, and your blog looks a little different. I like it! 🙂
I must be really nice ,I like Garlic,I like tomates,and I like the scallop too!I ‘m on the wayyyyyyy……:)
wow this is loaded with scallops! I love it, the more, the merrier!
This pasta looks so addictive.
You somehow managed to combine my favorite ingredients in this dish.
What a treat!
I can see why this is one of your favorite meals; it looks delicious. I love pasta and anything involving extra garlic! 🙂
Roasting garlic really does make an incredible difference in the flavour. I love the colours of your pasta dish.
Baru semalam pingin makan spageti, eh muncul disini. Jadi mesti wajib meluncur nich ntar sore. gw suka banget masakan yg bau nya terasa bawang putih 🙂 atau black papper
This sounds very tasty!
This is a delicious pasta dish!
Wow, this pasta dish looks fantastic Dedy! I love scallops too and they sound amazing with the pasta!
Delicious and heavenly. Never cooked scallops before. Its expensive over here, therefore I prefer local ingredients. That said, its perfect into this dish you’ve shared.
This is such a great dish, Dedy. Look at all of those scallops! Wonderful!
A complete, nutritious, and delicious meal is what this is, Dedy!
YUM … everything looks delicious. I like your recipes. I like garlic and you’re right when its roasted the taste is milder. ~~~ : – )
tomorrow i am going to try your recipe.
I love scallops. This meal has my name written all over it!
I love scallops! These can be cooked in so many ways…but I particularly loved the way you made them. Thanks!
Purabi Naha | Cosmopolitan Currymania
Roasted garlic lover here! Any dish that has an abundance of roasted garlic as this dish does is going to get served at my table. I do have one question – when you say “3 -4 bulbs of roasted garlic” does that mean 3 to 4 “heads” or “cloves”? Of course I could live with either. 🙂 Fabulous dish!
I can imagine the smell of roasted garlic and how wonderful it could compliment with the pasta! lovely…
I can just imagine how beautifully those sweet notes of the garlic must have worked with the scallop! Fabulous recipe!
I love scallops and the roasted garlic pasta looks absolutely delicious. I had to smile at your comment about my cutting board 🙂
Dedy, thanks for visiting my site that lead me to yours. I am so amaze of your ability to cook, and study all together. Your recipes are all delicious and mouth watering too, make me miss Indonesian food even more. Anyway, just dropping by to say thank you. And, keep up the good work!
Cheers,
Dewi
Wow, roasted garlic and pan seared baby scallops…yum! I can only imagine how this pasta tastes…mouthwatering!
Great recipe Dedy…have a wonderful week 😀
Pasta! My daughter would love this. She loves pasta. Perhaps I can use prawns – fresh scallops not easily available here and if they are, they are very expensive.
the food looks good as always 😀
i’ve never seen baby scallops–how wonderful! this is a fantastic dish from start to finish!
First, i love the new look of your blog,…pretty cool too! 🙂 Yes! Your baby scallops pasta dish looks amazing, tasty & awesome at the same time! Yummmm! x
Comes to think of it, I don’t think I’ve tried making pasta with scallops before. Love that you always use a lot of seafood in your dishes. I used to eat a lot more seafood (and so many kinds) when I was in Japan…. I miss it!
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This is an another great dish that I love to copy. Your dishes are all amazing.
Huahhh keren banget jago masak!!!