The perfect date night meal! This is the first meal I cooked for my fiance and he loved it so much.
Serving Size: 2 People
Ingredients: (Serves 2)
3 servings (150g) of pasta noodles (I used Matasse Tripoline - but you can use fettuccini, linguini, spaghetti, or any type of long noodle)
1 lb bay scallops (the small scallops!)
1/2 cup heavy cream
4 tablespoons avocado oil (or an oil with a high burning point)
1 tablespoon garlic, minced
1 tablespoon butter
1/4 cup grated parmesan cheese
1 tablespoon fresh chopped parsley
1/2 lemon, juiced
Zest of 1 full lemon
Seasonings: salt, pepper, garlic powder, blackening seasoning, red pepper flakes
Recipe:
Boil a pot of water on the stove. Salt the water generously.
While this is heating up, add your bay scallops to a cutting board and dry them thoroughly. Once dry, remove the "foot" or the side muscle of the scallops. This is the whiter, more dense piece on the side.
Once the pot of water is boiling, add in your pasta noodles. Let cook for allotted time on the box.
Heat a large saucepan on medium heat. Add in 4 tablespoons of avocado oil.
While this pan is heating, season your scallops with salt, pepper, blackening seasoning, and garlic powder.
Once the pan is hot, add on your scallops. Add in 1 tablespoon of butter and let melt. Flip scallops halfway through. You're going to want to cook them for about 2-3 minutes on each side. The sides should be brown once you remove them and put them onto a plate or drying rack.
Once scallops are done cooking, keep the pan on medium heat. Add in your chopped shallots and garlic. Let simmer for 2 minutes. Then, add in your heavy cream, reserved pasta water, parsley, lemon juice, grated parmesan and lemon zest.
Strain your pasta and add the pasta into the sauce. Mix around. Season with salt, pepper, garlic powder, and red pepper flakes.
Add the pasta to a bowl/plate and top with the cooked scallops. Add on extra parmesan and parsley. Enjoy!
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