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!
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
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.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg