Espageti Kokiyaj Recipe

Make the Pasta Dough

In a large bowl, combine the flour and salt. Make a well in the center, and crack the eggs into the well. Gradually mix the flour into the eggs until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Roll and Cut the Pasta

After resting, roll the dough out thinly using a pasta machine or a rolling pin. Cut into spaghetti strands and dust with flour to prevent sticking.

Prepare the Scallops

Rinse the scallops under cold water and pat dry with paper towels. Season with salt and pepper.

Grill the Scallops

Heat olive oil in a grill pan over medium-high heat. Grill the scallops for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat and set aside.

Cook the Sauce

In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Add cherry tomatoes and cook until they start to burst. Pour in the white wine and add creole seasoning. Let simmer for about 5-7 minutes until slightly thickened.

Combine Pasta and Sauce

Add the cooked spaghetti to the sauce and toss gently to coat. Add grilled scallops on top and garnish with fresh parsley.