Monday, June 8, 2015

Scallop Provencal Pasta


Recently, I'm all about rich, buttery, lemony flavours. I don't know if it was the rain, or the surprise cold snap we had, but my taste buds are clinging to a heavier, creamier style of eating before I switch to light, fresh and easy for the summer. 

So when I was looking for something to make for a nice Sunday night meal, Scallop Provencal over Rotini sounded like perfection to me! 

With a glass of white wine and some delicious sides; this meal is easy to make and a delicious treat for when you're craving something a bit more... well, more! 

Or if you just feel like singing "There must be more than this 'provencal' liffffeee", Beauty and the Beast style, while you cook... Not that I'm saying that's what I did (it was... it was exactly what I did)

Scallops are great to stock up on when they're on sale, either for dinners like this, to have as a side, or just as a change of pace from your regular seafood choice. The scallops I used for this dinner are smaller and really for serving over pasta, but you could just as easily buy large one's and forgo the pasta all together... maybe wrap them in bacon... 

Enough chit chat, here's the recipe! Bon App├ętit!

Scallop Provencal Pasta (Serves 4)

Ingredients:
  • 1lb of small scallops, thawed from frozen
  • salt and pepper to taste
  • 1 tbsp of flour
  • 1/4 cup butter, salted
  • 2 cloves of garlic, diced
  • 1 small onion, diced
  • 1/4 cup fresh parsley, chopped fine
  • 1/2 cup white wine
  • 4 servings cooked pasta (I used Rotini, but a Fettuccine would be nice!)

Directions:

1) In a large bowl, mix salt, pepper and flour in with your scallops, and mix well to coat and set aside. In a secondary bowl, add garlic, onion and parsley. Mix and set aside. Put your pasta on to cook.


2) In a large pan over high heat, add half of your butter until melted. Pour in the scallops and cook until they begin to brown. Be sure to turn regularly to brown both sides. 

You may have a lot of moisture in the pan using from frozen scallops, continue to cook until the flour and butter becomes pasty and most of the moisture has evaporated.

3) Add the garlic, onion and parsley mixture to the scallops, as well as the rest of the butter. You may also want to add 1 tbsp of lemon juice at this point. Reduce heat to medium-high and toss until flavours are well melded, about 3-4 minutes.

4) Add your wine, bring heat back up to high and let sizzle until liquid is reduced by half, stirring regularly.


5) When your pasta is finished, pour the Scallop Provencal over the pasta and serve with sliced lemon wedges for a squeeze of citrus.


Easy peasy! I served this meal with grilled prosciutto wrapped asparagus and a nice summer salad (spinach, red onions and sliced strawberries with a homemade balsamic vinaigrette)... And of course a nice glass of wine!





Cheers!

up