So I always love when I get to use an excuse to grab some excellent seafood and whip something up in the kitchen. Bonus… scallops cook fast, and guess who’s hungry? (—->me) I have a recipe I’ve adapted that has been my current go to for scampi, and last week I found the perfect night to bust it out again. A skip over to the local HyVee and nabbed the largest scallops in stock @ 18.99 a lb (totally worth it) and I’m ready to go! I think my recent complete ‘work exhaustion’ has been coming in handy with quick meals, because I can knock out a great meal in under 30 minutes if I have fish around. Not only that…but after a run, I crave really lean meats and veggies: and more than anything I’m freakin’ starving. Win-Win.
Making sure the heat is high enough is key (for me at least) when making scallop. I am really picky about scallops, and I NEED them to have a crispy and browned exterior, and a soft, yet non-mooshy center. I rarely order these out because most of the time they aren’t cooked to my liking, so I’ve practiced enough on my own to get it right- not to mention it’s about 15 bucks cheaper than ordering it out. But hey, who doesn’t like to be served every now and then right? Also…don’t skimp on the little scallops at the store. Get the biggest ones they have, and your mouf will thank you later.
Since I’ve been able to dive back on to the pavement, I feel like my sweet tooth will probably wain again. Funny how being very actively healthy makes you crave healthy foods. Guess it’s back to lean and mean….well sort of. My mixer hasn’t developed a new cake in a while… Mixed food feelings. arghhh.
- Kosher salt
- 1/2 pound linguine
- 6 large sea scallops, tough foot muscles removed
- Freshly ground pepper
- 2 tablespoons unsalted butter
- 1 cloves garlic, minced
- 2 tablespoons fresh lemon juice, plus lemon wedges for garnish
- 1/4 cup dry white wine
- 1/4 cup chicken stock
- 1/4 cup torn fresh basil
- 2 tablespoons chopped fresh parsley
Meanwhile, heat a large skillet over medium-high heat. Pat scallops dry, then season with salt and pepper.
Add the scallops to the skillet and cook until golden on one side, about 3 minutes with a tablespoon of butter. Turn the scallops, add the garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and stock, then bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Add the basil and the remaining tablespoon butter; season with salt and pepper.
Drain pasta and transfer to a large serving bowl. Toss with scallops and sauce, then add parsley for garnish.