For my main dish this week, there was no special epiphany, but my mind connected seafood, ginger and garlic. I opted to put it all into a pasta with a basic alfredo. Since my husband's stomach is so sensitive, I kept it to a minimum of ingredients and he loved it! "It's not very fishy at all," he said. Pffft! (He has an aversion to fish, so I suppose this was a major win on my part.)
     As far as preparation goes, this one should be a go-to dish for a quick dinner. It went together in about 15-20 minutes, and it's restaurant-worthy!

--- Jenny


BUTTERY GINGER & GARLIC SCALLOPS WITH 
ANGEL HAIR PASTA & ALFREDO SAUCE

1 pound large scallops
1/4 cup plus 2 tablespoons butter
2 cloves garlic, minced
2 tablespoons fresh ginger, minced
1/4 cup heavy cream
1/4-1/2 cup freshly grated Parmesan cheese
pancetta, chopped
pasta

     Over medium high heat, melt 1/4 cup butter and add garlic, ginger and scallops. Juice from scallops should incorporate into the butter and form a base for the butter sauce. Continue to cook until scallops are no longer translucent. Use a slotted spoon to set scallops aside. 
     Slowly add cream, 2 tablespoons butter, Parmesan and pancetta. Stir until creamy. Remove from heat to allow sauce to thicken.
     Arrange scallops on a bed of pasta and pour sauce over the top. Add freshly ground pepper to taste.

Printer-Friendly Version: