Scallop aglio olio by Sharon Chan‎

3/ 4 pkg spaghetti (4pax)
16 whole Fresh or Frozen Sea Scallops
2 Tbdp Olive Oil
2 Clove Garlic, Finely Diced
1 pc chili padi or chili flake
1/2 pkg of Cherry Tomatoes, Sliced in Half
1 cup chicken broth
1 pkg fresh spinach
200gm fresh button mushroom sliced thinly
Salt and Pepper to taste

Preparation Instructions1. Cook the pasta in salted water per the instructions on the box. Drain and set aside.
2. In the meantime, prep all the ingredients and have them at the ready nearby. If you’re using frozen scallops, de-frost for a few hours in the refrigerator beforehand, or run under warm water. Then, use a couple of layers of paper towels and pat very dry. Move the scallops to a clean sheet of paper towel and pat dry once more. Season with salt and pepper on both sides.
3. Heat a large frying pan or saute pan over high heat. When hot, swirl in the olive oil. Add the scallops to the pan, not touching. Give each scallop ample room so that they can sear properly. Cook for 2 minutes without touching (don’t touch!) then flip and cook for another 2 minutes until cooked through. Remove to a plate.
4. Turn the heat to low. Add the olive oil and the garlic. Saute for just 10 seconds and then add the tomatoes and mushrooms.
5. Turn the heat to high and add in the chicken stock. Let it bubble a bit for 30 seconds and use your spatula to scrape up the bits in the pan. Season with salt and pepper (go light on the salt … remember your pasta is lightly salted now), throw in the spinach and then add in your cooked pasta. Stir well to let the sauce coat the pasta. Serve with the scallops and ganesh with some parmesan cheese.