Make Fusilli e Scallops a la A Mano

When we want a delicious dinner in our neighborhood, we walk to A Mano in Old Fourth Ward. We enjoy the “mom and pop” atmosphere and always order our favorites: the fig salad and Fusilli e Scallops. Do you think we could reproduce the fusilli at home so we can try something else on the menu? — Joanne Robertson, Atlanta

The Fusilli e Scallops arrived on the A Mano menu when head chef Chris Suarez suggested adding this creamy seafood dish during a menu update. “The dish has become a staple and a favorite among our guests,” Suarez wrote when he supplied the recipe.

If the scallops are prepared ahead of time, it’s a dish that can be completed in just a little more than the time it takes to cook the pasta. If using frozen scallops, be sure to thaw thoroughly. Whether previously frozen or fresh, lay the quartered scallops on a paper towel-lined plate for 15 minutes to wick away the moisture that seeps from the scallops.

We’ve adapted the recipe to serve 6 and scaled back the generous restaurant serving.

From the menu of ... A Mano 587 Ralph McGill Blvd., Atlanta. 404-549-7727. amanoatl.com.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail. com and put“From the menu of” and the name of the restaurant in the subject line.