Scallops And Pasta
There is something magical about scallops-they are slightly sweet and buttery. The soft and springy texture is decadent — and they melt fabulously on your tongue if cooked just right. Scallops have a very delicate mild flavor that pairs well with almost anything. I love an amazing pasta dish and seafood pastas are my guilty
There is something magical about scallops-they are slightly sweet and buttery. The soft and springy texture is decadent — and they melt fabulously on your tongue if cooked just right. Scallops have a very delicate mild flavor that pairs well with almost anything. I love an amazing pasta dish and seafood pastas are my guilty
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1/4 cup freshly grated parmesan cheese
- 3 teaspoons minced garlic
- 2 tablespoons capers rinsed
- salt pepper to taste
- 1 cup grape tomatoes sliced in half
- 1 tablespoon finely chopped parsley
- 1 pound sea scallops
- 1/2 pound linguini pasta
- 1/2 cup pinot grigio wine or alike
- 1 cup chicken broth low sodium or unsalted
- 2 tablespoons lemon juice plus zest from one lemon
- Carbohydrate 5.68336311415717 g
- Cholesterol 295.818870525 mg
- Fat 59.2889600361015 g
- Fiber 0.67450230363007 g
- Protein 79.1664795232847 g
- Saturated Fat 20.1154715007731 g
- Serving Size 1 1 Serving (544g)
- Sodium 662.994852246521 mg
- Sugar 5.0088608105271 g
- Trans Fat 5.15828395390604 g
- Calories 889 calories
Step-by-step
- Dry the scallops very well with a piece of paper towel. Season both sides with salt.
- Heat a frying pan over medium-high heat. Add 2 tablespoons olive oil and heat until the oil ripples and begins to smoke.
- Add scallops to a hot pan without crowding. Cook the scallops without moving them, until the bottoms are a rich golden brown, about 3 minutes. Add one tablespoon of butter to the pan.
- Turn the scallops and caramelize the second side, about 1 1/2 to 2 minutes. Turn off heat but do not discard the pan.
- Transfer scallops to a clean plate and lightly season with freshly ground black pepper. Lightly cover to keep warm while making the pasta.
- Bring a large pot of salted water to a boil. In the meanwhile make the lemon caper sauce.
- In the same pan used to cook the scallops, turn heat to medium and add one tablespoon of butter and garlic. Stir and cook garlic for about 1 minute, until fragrant but not browned.
- Increase the heat to medium-high and add 1/2 cup white wine. Simmer, stirring as needed until the wine is reduced by half and you can no longer smell the alcohol, about 3 minutes.
- Add the chicken broth, lemon juice, zest, and capers, turn heat to high. Cook until sauce is reduced by half (1/2 cup) about 8 to 10 minutes. Turn off heat and add one tablespoon of butter, and whisk to combine. Taste sauce, season with salt and pepper as needed.
- Cook pasta in boiling water about 4 minutes until al dente, 5 minutes for more tender pasta. Drain pasta and add to the sauce. Add parsley and toss to combine. Add sliced tomatoes and gently mix. Season pasta with salt and pepper as desired.
- Evenly divide the pasta amounts serving dishes. Top with scallops and freshly grated parmesan cheese.
A Weeknight Escape: My Simple Scallop and Pasta Recipe
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a monumental task. Between school pick-ups, work deadlines, and the never-ending cycle of laundry, dinner often gets relegated to the back burner. But even amidst the chaos, I've discovered that a truly wonderful meal doesn't have to be complicated. This scallop and pasta dish is my go-to weeknight recipe – it's elegant, flavorful, and surprisingly quick to make. It’s the perfect balance of indulgence and practicality, transforming a seemingly ordinary weeknight into something a little special.
The beauty of this recipe lies in its simplicity. The scallops, with their delicate sweetness, are the star of the show. They require minimal preparation and cook incredibly quickly, which is perfect for those evenings when time is of the essence. The pasta provides a comforting base, while the bright lemon-caper sauce adds a burst of fresh, vibrant flavor. The entire dish comes together in under 30 minutes, leaving me with enough time to actually enjoy my dinner with my family, instead of spending hours slaving away in the kitchen.
I’ve adapted this recipe over time, tweaking it to suit my own preferences and dietary needs. Initially, I used a heavier cream sauce, but I found that the delicate flavor of the scallops was often overpowered. The lighter lemon-caper sauce, however, allows the scallops’ natural sweetness to shine through. I also experimented with different types of pasta, ultimately settling on linguine for its ability to perfectly capture the sauce. The addition of juicy grape tomatoes adds a touch of sweetness and a beautiful pop of color. It's a recipe I've shared with friends and family, each time receiving rave reviews. They're always surprised at how quickly it comes together and how incredibly delicious it tastes.
This dish isn't just about the ease of preparation; it’s about creating a moment of calm and deliciousness in the midst of a busy week. It's a testament to the idea that even the simplest of meals can be truly extraordinary, a small act of self-care that nourishes not just the body, but also the soul. So next time you're short on time but crave something special, remember this recipe. It's my secret weapon against weeknight dinner dilemmas, a recipe that effortlessly elevates an ordinary evening into something truly memorable.
Beyond the Recipe: This recipe is easily adaptable. Feel free to experiment with different types of pasta, seafood (shrimp or prawns work well too), or even add some vegetables like asparagus or spinach for extra nutrients. You can also adjust the amount of lemon juice and capers to suit your taste preferences. The beauty of this dish is in its versatility – it's a blank canvas for your culinary creativity.
Serving Suggestions: A crisp white wine, like Pinot Grigio, pairs perfectly with this dish. For a complete meal, serve it with a simple side salad of mixed greens and a light vinaigrette. Don't be afraid to get creative with presentation! A sprinkle of fresh parsley or a grating of Parmesan cheese can elevate the dish from simple to stunning. I often serve this dish with some crusty bread to soak up all that delicious sauce.
The Joy of Simple Cooking: This recipe is a reminder that cooking doesn't have to be a daunting task. It can be a source of joy, creativity, and connection. And sometimes, the simplest dishes offer the most profound satisfaction.
Ingredients Notes: Using high-quality ingredients is key to the success of this recipe. Look for fresh, plump scallops and good-quality pasta. Don't skimp on the lemon zest – it adds a vital burst of flavor. The capers add a salty, briny note that balances the sweetness of the scallops perfectly.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The scallops might become slightly rubbery after reheating, but the pasta and sauce will still be delicious. You can also freeze the leftovers, ensuring it's stored properly. However, be aware that the scallops' texture may be altered after being frozen.
