Neptune’s bounty unfolds with this sumptuous…oh who the hell are we kidding? Scallops were on sale and we wanted to eat them. Make it your own by using your favorite pasta; we used farfalle, hence “butterflies” (clever, we know). Whatever, stop judging and just make some.
Equipment Needed: Chef’s Knife, Cutting Board, 3 Qt Pot, Frying Pan w/ lid, Colander, Spatula
Serving Suggestion: Individual Plating
Suggested Wine Pairing: Sauvignon Blanc, Crisp Chardonnay, Pinot Grigio
Suggested Beer Pairing: Light Lagers, Pilsners
- 1lb. bay scallops (market price varies, we got ’em for $4.99/lb.)
- 1 small onion ($.99/lb)
- 10 oz package of frozen peas ($2)
- 1/2 lb farfalle pasta ($.99/lb)
- 2 cloves garlic ($2.99/lb)
- 1 tbsp butter ($4/lb)
- Juice of 2 lemons ($.50/each)
- Before doing anything, make sure you’ve rinsed the scallops.
- Put your frying pan over medium heat and add olive oil until it coats the bottom of the pan. Dice the onion, mince the garlic cloves and toss them in the pan once the oil starts to shimmer. Cook everything down for about six minutes.
- Fill your pot 3/4 full with water and bring it to a boil. Add your pasta and cook 5-8 minutes.
- Once you’ve put your water on, add the frozen peas to the pan and throw a lid on the mix. Cook until the peas have thawed and are warm, another six minutes or so.
- Make a well in the middle of your veggie mix and put the scallops in it. Cook for about 2 minutes per side, turning only once. You don’t want to overcook your scallops, especially these bite-sized beauties.
- Just before plating, add the butter and squeeze the juice of two lemons over everything. (give or take, depending on how citrusy you want it); salt and pepper to taste.
- Drain your pasta, put in a bowl, toss the scallops and veggies on top and proceed.