Pasta with Scallops
Sep. 21st, 2021 04:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fuzzyredThis week's recipe is a seafood and pasta dish, because I like both things. :) This recipe comes from the Better Homes and Gardens New Cookbook.
Ingredients
1 pound fresh or frozen sea scallops
8 ounces dried bowties (4 cups)
1 tablespoon butter or margarine
1 tablespoon cooking oil
2 to 3 cloves garlic, minced
1 1/2 cups thinly biased-sliced carrots (3 medium)
2 cups sugar snap peas
1/3 cup sliced green onions
2/3 cup chicken broth
1/2 cup dry white wine
1 tablespoon snipped fresh dill, thyme, or basil, or 1 teaspoon dried dill, thyme, or basil, crushed
1/4 teaspoon salt
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup finely shredded parmesan cheese
Directions
1. Thaw sea scallops, if frozen. Halve any large scallops.
2. Cook pasta according to package directions. Drain; toss with butter or margarine. Keep warm.
3. Meanwhile, pour oil into a wok or large skillet. Preheat over medium-high heat. Cook and stir garlic in hot oil for 15 seconds. Add carrots; cook and stir for 4 minutes. Add sugar snap peas and green onions. Cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.
4. Carefully add broth, wine, desired herb, and salt to wok; bring to boiling. Add scallops; reduce heat. Simmer, uncovered, for 1 to 2 minutes or until scallops are opaque, stirring occasionally.
5. Stir together cornstarch and water; add to wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Add cooked pasta, stirring to coat; heat through. Sprinkle with Parmesan cheese.
Thoughts and Variations
Once again, Candian packaging differs from American, so I used 2 300g pacakages of scallops, resulting in about 1 1/4 pounds. I didn't have bow ties, so I used a combination of spiral pasta and macaroni. I forgot to account for the different sizes though and used a measuring cup instead of weighing it; so I think I ended up with too much pasta. I also misread the directions, so I didn't put butter with the pasta. I used two carrots instead of three, a 200g package of snap peas, and 2 very branched stalks of green onions which was probably more than 1/3 cup. I used apple cider vinegar instead of white wine, since I don't usually have wine in the house, because the internet said it was a valid substitute. I used dried oregano, and forgot to add the parmesan to my dish.
It tastes pretty good, although the snap peas were more bitter than I expected. The sauce was also a little sour, maybe because I used apple cider vinegar instead of white wine? I managed not to over cook the scallops, which was nice. I'm not sure I would make it again or not, but it was tasty enough and I'm glad I made it.
Ingredients
1 pound fresh or frozen sea scallops
8 ounces dried bowties (4 cups)
1 tablespoon butter or margarine
1 tablespoon cooking oil
2 to 3 cloves garlic, minced
1 1/2 cups thinly biased-sliced carrots (3 medium)
2 cups sugar snap peas
1/3 cup sliced green onions
2/3 cup chicken broth
1/2 cup dry white wine
1 tablespoon snipped fresh dill, thyme, or basil, or 1 teaspoon dried dill, thyme, or basil, crushed
1/4 teaspoon salt
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup finely shredded parmesan cheese
Directions
1. Thaw sea scallops, if frozen. Halve any large scallops.
2. Cook pasta according to package directions. Drain; toss with butter or margarine. Keep warm.
3. Meanwhile, pour oil into a wok or large skillet. Preheat over medium-high heat. Cook and stir garlic in hot oil for 15 seconds. Add carrots; cook and stir for 4 minutes. Add sugar snap peas and green onions. Cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.
4. Carefully add broth, wine, desired herb, and salt to wok; bring to boiling. Add scallops; reduce heat. Simmer, uncovered, for 1 to 2 minutes or until scallops are opaque, stirring occasionally.
5. Stir together cornstarch and water; add to wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Add cooked pasta, stirring to coat; heat through. Sprinkle with Parmesan cheese.
Thoughts and Variations
Once again, Candian packaging differs from American, so I used 2 300g pacakages of scallops, resulting in about 1 1/4 pounds. I didn't have bow ties, so I used a combination of spiral pasta and macaroni. I forgot to account for the different sizes though and used a measuring cup instead of weighing it; so I think I ended up with too much pasta. I also misread the directions, so I didn't put butter with the pasta. I used two carrots instead of three, a 200g package of snap peas, and 2 very branched stalks of green onions which was probably more than 1/3 cup. I used apple cider vinegar instead of white wine, since I don't usually have wine in the house, because the internet said it was a valid substitute. I used dried oregano, and forgot to add the parmesan to my dish.
It tastes pretty good, although the snap peas were more bitter than I expected. The sauce was also a little sour, maybe because I used apple cider vinegar instead of white wine? I managed not to over cook the scallops, which was nice. I'm not sure I would make it again or not, but it was tasty enough and I'm glad I made it.
