I love going to Cor J in Hampton Bays for seafood. It's the best. Big variety and reasonably priced. This time I went looking for Peconic bay scallops, but unfortunately they didn't have any that day. I got sea scallops instead. I wanted to do a simple pasta and found this recipe online that sounded perfect. It was really simple, fresh, and light.
Serves 2
Ingredients:
6-10 sea scallops
2 cloves garlic, peeled and crushed
1/2 lb spaghetti
olive oil
butter
handful parsley, cleaned, dried, and chopped
white wine
Boil water and throw in spaghetti. Heat some olive oil (2-3 tbsp) in a skillet. Add the garlic and saute until soft.
Take out the garlic and add about a tbsp of butter to the pan. Add scallops and brown/saute for about 4 minutes.
Remove the scallops and put aside. Add some wine, maybe 1/4-1/2 cup, and the parsley and cook down until reduced and saucy.
Add the scallops back in to warm. Drain the pasta and put the spaghetti in plates. Top with the scallops then drizzle with remaining sauce.
Isn't it pretty? And so simple. The whole thing takes about 15 minutes.
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