Here is the recipe for the above dish. Start with fresh or pasturized jump lump and fresh sea scalops. Or any seafood will work, shrimp, lobster, even flounder or something.
Make a simple marinara sauce. Ingredients for one 24 ounce can of crushed tomato, 1 small can of tomato paste, one whole head of garlic chopped fine, three table spoons of chopped fine onion, 1 stalk of celery chopped fine, peas, bay leaf or two, teaspoon of rosemary, oregano, basil, nutmeg, black pepper, salt. red pepper seeds to taste.
Brown garlic and onions and celery till they are golden, then add the herbs and spices, deglaze with white wine,stir and then add the cans of tomatoes. add water as needed, it should be on the brothy side cause you will thicken later.
While this simmers start a small amount of bechemel' melt a few table spoons of butter and then add some grated nutmeg and salt. Then add some flour and toss the flour around in the butter so it gets a little toasty. Add more butter as needed it should not be that thick. Then add about a cup or two of milk.Let this simmer on low while stiring till it gets thick.
At this time or before, season your scallops with salt and pepper. Get a saute pan really hot. Then add some veg oil immediately before adding the scallops. (hot pan cold oil food wont stick.) brown on both sides and set asside. Deglaze with a little wine and water and pour into the tomatoes. Lots of good flavor in that pan.
After the tomato sauce has simmered for a half hour or forty five mins, stir the bechamel into it. The sauce should come out rose or blush in color.
Take out a few ladles of sauce and set asside keeping warm.
Start cooking your pasta. After pasta is cooked strain and return to pot. Add the retained sauce that you have set asside and stir.
About five or ten mins, before serving add a 1lb can of jumbo lump to the sauce and bring it up to temp. stir carefully after this so not to break up those beautiful lumps. Then add the pan seared scallops. and a few chopped fresh tomatoes. and some chopped parsley (optional)
Place the pasta on the plate a ladle some of the sauce on top.
OMG...the stuff of dreams I promise. Scallops and jumbo lump pricey? Yes, but it is so worth it, especially on occasion.