Tuesday, May 17, 2011
Pasta with Scallops and Cream Sauce
John: How's dinner coming?
Me: I don't have high hopes - it seems weird
John: Anything with scallops has to be good (takes bite and says he likes it---Hey Mikey!)
Me: Not bad or weird
Trying new recipes can be interesting and tonight it was in a good way!
Mince shallots, grate ginger, juice a lime and chop the tomato
The shallots, ginger and lime juice are simmered with white wine
After reducing by half, strain out the solids
Add cream, butter and tomatoes (and fresh parsley if desired)
Cook scallops and combine with above mixture and pasta
John wanted 4 stars, I wanted 3 so we settled on 3.5 (only because I think fresh tomatoes this time of year aren't great). Will definitely make again!
Pasta with Scallops and Cream Sauce Serves: 2 Calories: NA Prep Time to Table: 30 minutes
Recipe : Inspired by Cooking Light
-1 cup dry white wine
-2 tbls minced shallots
-2 tbls fresh lime juice
-1 ½ tsp grated fresh ginger
-3 tbls heavy cream
-1 tbl butter
-2/3 cup chopped, seeded plum tomato
-1 tbl chopped fresh parsley
-1/4 tsp salt
-1/4 tsp fresh ground pepper
-6 oz. cooked pasta (thin spaghetti or linguine)
-10 oz. large sea scallops
-1/8 tsp salt
1. Combine first 4 ingredients in a medium skillet; bring to boil and cook until reduced to ½ cup (about 5 minutes). Drain mixture; discard solids and keep liquid
2. Return wine mixture to skillet, add cream and butter and stir until butter melts. Stir in tomato and parsley S&P. Add pasta, cover and keep warm
3. Heat large skillet with cooking spray. Sprinkle scallops with salt . Cook scallops for about 2 ½ minutes per side – turning only once. Toss gently to pasta mixture.