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:
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To Ponder..."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 Archives
March 2012
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