Friday, August 9, 2013

Under 15 Minutes: Pan-Seared Scallops with Garlic Butter Noodles

Ingredients (dinner for 2):
-6-8 sea scallops
-angel hair pasta
-2TB garlic cheese topper (I suggest Shipshewana if you happen to be somewhere you can get it, if not McCormick is decent as well)
-1/2 TB Basil
-2 TB butter
-1/4 C Parmesan Cheese (more to taste)
-Garlic bread of choice

Get a pot of salted water boiling and a skillet heated up on medium high (about 6.5 on my mom's electric stove).  Drop the pasta in the water and add about 1-2 TB butter to the skillet.  Salt and pepper the scallops and add just a hint of garlic cheese topper.  Drop the scallops in the skillet.  You do not want to drop a scallop without that skillet being fully heated because it is a lot easier to overcook that way.

The pasta should take about 5 or so minutes to cook so just let it do its thing.  Cook the scallops about 3 minutes on the first side and then flip.  Your butter should be browning by this point.  I actually like butter over EVOO because it never pops.  Cook another 3-4 minutes.  Ideally, you only want to flip them once (which is my opinion on most meats).

Drain the pasta when cooked to your desired doneness (we don't often do the al dente deal) and add in 2 TB butter, the garlic cheese topper and basil, and the parmesan.  Salt to taste. 

Serve this all up with your favorite garlic bread.  I did garlic bread using focaccia with butter and garlic on it and baked it at 350 for about 8 minutes.  I really should have grabbed it out around 5 so it would have been less crispy, but I was preoccupied.  Depending on what kind of garlic bread you are using, you should be able to have this whole meal finished and ready to eat in well under 15 minutes.

To make it even simpler, opt for an Alfredo sauce (I suggest Buitoni!) to make an even fancier seeming dish that is so simple and fast.

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1 comment:

  1. this looks and sounds delish...gonna make it for Fathers Day....wish me luck..thanks for the recipe..