Tonight, I did something that I haven't done in a long time: I just threw something together and hoped for the best. Harris Teeter had bay scallops on sale, and I was inspired by the mussel dish that I had a Sette last Friday night to make a wine sauce. I dug out some of the crab stock that I had in the freezer to use (you can substitute clam juice if you don't have any stock handy). Last night, Rick had wanted us to cook something, but honestly, I wasn't in the mood. I was tired and cranky, but it's amazing what a difference a day can make! I was totally in the mood to cook tonight and actually be somewhat creative. I warned Rick that I was pulling it out of you-know-where, but luckily, it was a winner! We enjoyed it with some Texas Toast which was perfect for dipping in the sauce and also topped it with some shaved Parmesan cheese. YUM!!!!Here's what I did...
Scallops with a Wine Sauce
Ingredients
1/2 box of whole wheat linguine
1 pound bay scallops
1/3 cup basil, chopped
1/2 medium sweet onion, chopped
4 cloves garlic, minced
1 can of diced tomatoes (no salt added type, do not drain)
2 tablespoon butter
1/2 cup white wine
1/2 cup crab stock
1 1/2 tablespoon extra virgin olive oil
Crushed red pepper flakes (optional)
Salt and pepper
Directions
Cook pasta per directions on the box.
Heat olive oil in a non-stick skillet over medium heat. Add garlic and scallops to the skillet, season with salt and pepper, and saute for 3 minutes. Remove scallops with a slotted spoon and place in a bowl. Cover with aluminum foil to keep it warm. Add onions, basil, and tomatoes to the skillet. Season with red crushed pepper as desired. Increase heat to medium-high and simmer for about 10 minutes until it starts to thicken. Add stock, wine, and butter, and season with additional salt (I used about 1-2 teaspoons of salt) and pepper. Simmer for an additional 5 minutes.
Plate linguine and top with seafood sauce. (It should serve 4).
No comments:
Post a Comment