Thursday, March 3, 2011

food for thought: angel hair with scallops in fiery white sauce

My quest for the "cry worthy" meal is still ongoing, but I came really close with this one...

although the amount of heat from the red pepper flakes could be the reason for tears? Oh well, it really doesn't matter because it was delish!

Angel Hair with Scallops in Fiery White Sauce (serves 2-3)

1 T butter
2 T olive oil
3 cloves of garlic, smashed and chopped
1 shallot
pinch of red pepper flakes
1/2 C white wine
Juice of half a lemon
2 T Italian parsley
1/2 lb. sea scallops
6-8 oz. angel hair pasta

Heat pan over medium-low with butter and olive oil. Add garlic and shallot and cook until translucent, about 5 minutes. Add pepper flakes and wine; simmer over medium heat until reduced by one third, about 5 minutes.

Stir in lemon juice and parsley. Add scallops and cook until tender, 5-7 minutes.

Add a drizzle of olive oil and a squeeze of lemon juice to pasta. Spoon scallops and sauce over pasta.


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