Pan Stew of Scallops, Peas, and Pearl Onions
Quick, light, delicious—a spring supper in thirty minutes, including chopping and peeling. I added a little pasta to the pan stew to give it substance. You want the scallop and pea flavors to dominate, so make sure the pasta shells are thin not thick. And you want shells, because they will catch the juices. You can, of course, omit the pasta if you prefer.
Quick, light, delicious—a spring supper in thirty minutes, including chopping and peeling. I added a little pasta to the pan stew to give it substance. You want the scallop and pea flavors to dominate, so make sure the pasta shells are thin not thick. And you want shells, because they will catch the juices. You can, of course, omit the pasta if you prefer.
- 1 cup dry white wine
- 2 tablespoons extra-virgin olive oil
- salt and freshly ground pepper
- 1 pound scallops
- 1 1/2 teaspoons minced garlic
- 1 teaspoon freshly grated lemon zest
- 1 tablespoon unsalted butter (optional)
- 3 tablespoons coarsely chopped fresh basil
- 1 cup chicken stock or canned low-salt chicken broth
- Carbohydrate 18 g(6%)
- Cholesterol 43 mg(14%)
- Fat 9 g(13%)
- Fiber 3 g(13%)
- Protein 25 g(51%)
- Saturated Fat 1 g(7%)
- Sodium 831 mg(35%)
- Calories 296
Step-by-step
- Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes.
- While the pasta water comes to a boil, begin cooking the pan stew. Heat the olive oil in a large sauté pan over medium-high heat until hot. Add the onions, reduce the heat to medium, and cook until light brown, about 3 minutes. Remove to a plate and reserve.
- Add the scallops, and cook without moving them until they brown on one side, about 1 minute. Turn and cook just until cooked through, about 1 1/2 minutes longer. (The timing will vary according to the size of the scallops. Bay scallops require only seconds.) Remove the scallops to a plate.
- Add the garlic to the pan and sauté briefly until light brown. Add the wine and bring to a boil, while stirring and scraping all over the bottom of the pan to loosen any browned bits.
- Add the stock, return to a boil, season with salt and pepper, and add the reserved onions. Simmer gently until the onions are tender, about 10 minutes. Add the peas and continue to cook until just tender, about 3 minutes.
- Return the scallops to the pan with the basil, lemon zest, parsley, and the butter, if using. Cook just until the scallops are warm.
- When the pasta is cooked, drain well and add to the sauté pan with the pea mixture. Taste for seasoning and serve immediately.
A Springtime Delight: My Quick and Easy Pan Stew
As a busy professional woman, juggling work, family, and a social life, finding time to cook a delicious and satisfying meal can feel like a Herculean task. But what if I told you that a truly impressive dinner could be on your table in under 30 minutes? This pan stew of scallops, peas, and pearl onions is my go-to recipe for those evenings when I crave something elegant yet effortless. The beauty of this dish lies in its simplicity – minimal chopping, minimal fuss, maximum flavor.
I discovered this recipe tucked away in a cookbook years ago, and it's become a staple in my culinary repertoire. The delicate sweetness of the peas, the tender bite of the pearl onions, and the rich, buttery flavor of the scallops create a symphony of taste that's truly divine. Originally, the recipe didn't include pasta, but I found adding a small amount of thin pasta shells enhanced the dish's heartiness without overpowering the delicate flavors of the scallops and peas. The shells soak up the pan juices beautifully, creating a delightful sauce that coats every bite. Feel free to omit the pasta if you prefer a lighter meal, but trust me – it's worth considering!
The secret to a successful pan stew lies in the quick sear of the scallops. Don't overcrowd the pan; work in batches if necessary to ensure each scallop develops a lovely golden-brown crust. The cooking time for scallops is incredibly short, so keep a close eye on them to avoid overcooking. Overcooked scallops become tough and rubbery, completely destroying the delicate texture that makes them so special. A minute or two on each side is usually enough, but adjust your timing depending on the size of your scallops.
After the scallops are cooked, the magic happens. The pan juices, enhanced with white wine (or water and lemon juice if you prefer a less intense wine flavor), create a luscious base for the rest of the ingredients. I add a touch of garlic for depth of flavor, a hint of lemon zest for brightness, and some fresh herbs to round it all out. A knob of butter at the end is an optional addition, but it adds a final layer of richness that is simply irresistible. This recipe is adaptable to whatever fresh herbs you have on hand – basil is my personal favorite, but parsley or chives would work wonderfully too.
This pan stew is more than just a quick weeknight meal; it's a celebration of simple, fresh ingredients elevated to a new level of culinary artistry. The combination of textures – the tender scallops, the slightly crisp onions, the soft peas, and the perfectly al dente pasta – is a delightful experience for the palate. It's a dish that impresses guests yet remains surprisingly easy to execute, even on the busiest of days. So, the next time you're looking for a sophisticated yet straightforward meal, give this pan stew a try. You won't be disappointed. It’s perfect for a romantic dinner for two, a casual gathering with friends, or even a quiet meal for one. No matter the occasion, this dish is sure to bring a touch of springtime elegance to your table.
The versatility of this recipe is also a significant advantage. You can easily adjust it to suit your taste preferences. Prefer a different type of pasta? Go for it! Don't have pearl onions? Regular onions or even shallots will work just fine. Feel free to experiment with different herbs and spices to create your own unique version. The possibilities are endless. This simple recipe truly becomes your own, reflecting your personal preferences and showcasing the fresh, seasonal produce available to you.
So, ditch the takeout menus and embrace the joy of creating a delicious, healthy meal in minutes. This pan stew is proof that gourmet cooking doesn't have to be complicated or time-consuming. With just a few simple steps and readily available ingredients, you can create a restaurant-quality dish that will leave you feeling satisfied and impressed with your culinary skills. It’s the perfect recipe for those evenings when you want to impress yourself as much as you want to impress others.
This isn't just a recipe; it's a journey into the heart of simple, elegant cooking. It's a reminder that sometimes, the most satisfying meals come from the simplest of preparations. The satisfaction of creating something delicious and beautiful from humble ingredients is truly rewarding, and this dish is the perfect example of that.
