I am SO sorry for the three month hiatus, BUT in my defense, I got married, worked a fantastic job 90 minutes from my house...and just didn't have a ton of time. We lived off of grilled chicken and steamed vegetables. NO fun.
This recipe is SO fantastic. Bay scallops are the little tiny scallops you see at the seafood counter, and I love them. They taste sweeter to me and they are a bit easier to cook. This is an easy meal that ends up looking super fancy (I made it for our three month wedding anniversary...awww!).
Here's what you need (adapted from SkinnyTaste)...
1/2 pound of bay scallops*
1 tbsp butter
Olive Oil
3-6 cloves of garlic, minced
One shallot, minced
Several tablespoons of fresh herbs (I used oregano, parsley, thyme, and basil)
1 14 oz. can of petite diced tomatoes, drained
3/4 cup of dry white wine
Salt and pepper
1/2 small lemon
Spaghetti pasta (we used gluten free from Trader Joe's)
Here's what you do...
1. Add butter and olive oil (one turn of the pan) to a large pan. Let it get VERY hot.
2. Dry your scallops with a paper towel. They need to be super dry or your sauce will be too mushy. Add the scallops to the hot pan and let cook for 30 seconds to 1 minute. Then, flip them and let them cook 30 seconds to 1 minute on the other side. You want them browned on each side. Remove them from the pan and set aside.
3. Cook your pasta according to the box. Drain and set aside.
4. Add garlic and shallots to the pan (turn the heat to medium). If you need to add extra oil, do so. Allow to cook for 2-4 minutes. Then, add tomatoes, herbs, salt and pepper (to taste), wine, and the juice of your lemon. Stir well, and allow to simmer (low heat) for about 15 minutes.
5. Add your scallops to the sauce. Serve the scallops/sauce over the pasta sprinkled with parmesan. Enjoy!
This was a really fantastic dinner. Really simple and full of flavor.
I've missed you! I promise to be back more frequently. Happy Monday!
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