Yay! Today the blog turns one, in case that wasn't clear. It's certainly cute and exciting to look through our old posts, especially from the beginning. Georgia and I have a big plan for our one year anniversary, but unfortunately we're not together right now to execute it, so you'll all have to wait with bated breath. But in the meantime, here's an awesome and simple scallop recipe.
I was casually careening through Whole Foods the other day, not planning on making any major purchases, as I had leftovers for Monday, a date Tuesday, and plans on Wednesday. But then gigantic sea scallops were on sale. As scallops are still kinda expensive, despite the sale, I asked for a 1/4 pound.. which amounted to a whole 2 scallops, so I got two more. Anywho, I was able to cut each into 4 smaller pieces, the perfect amount for 2 people. I'm submitting this to Presto Pasta Night @ Once Upon A Feast. Thanks Ruth :)
I surfed around for different scallop recipes, and was tempted to make a scallop carbonara, but opted for a (slightly) lighter, basic scampi as Georgia was headed to a volleyball game after dinner. I've been kinda frightened of making scallops - fearing I would spend a lot of money and then overcook them and have them turn tough. Ick. On the contrary, they were super creamy and delicious. I don't know that I'd use pasta with this dish again, maybe rice, but the scallops were incredible and pasta was heaty and filling. I did this by eye, but I'll guess at measurements in the directions
If the scallops still have the tough arm-thing, pull that off. Rinse scallops well, and then pat dry with a paper towel. In a ziplock bag (this is just how I like to do it), put two tbs of flour and a good sprinkling of salt and pepper. Put the scallops in the bag, close it, and toss to close the scallops.
Heat 1/2 tbs of oil and 1/2 tbs of butter in a saute pan. On high-med heat, place each scallop into the pan, making sure to shake excess flour from scallops. Cook 1 1/2 - 2 minutes on each side. When scallops are lightly browned, remove to a plate. In the meantime, heat up water and cook as much pasta (or rice) as you'd like.
Depending on how much sauce you want, add 1/4 to 2/3 of a cup of white wine to the pan, letting it deglaze and cook down on low-med heat. When wine has reduced by half, add in 1 to 2 cloves of chopped (or minced, depending how you like your garlic) garlic to the pan. Let that further cook for a few minutes, and in the meantime wilt spinach in another pan with a drop of olive oil. Add the scallops back into the pan with the spinach, warming, for another minute. Serve with pasta (or rice). TADA!