You can whip this dish up in about 35 minutes total and it’s amazingly flavourful. This can be also converted very easily into a gluten-free and dairy-free entrée which is the version that I made.
The recipe comes from allrecipes.com which provides all the nutritional specs on the meal and which also has a very handy calculator that adjusts the recipe for however many people you are cooking for. Thanks allrecipes, this one is a keeper.
I based my ingredients on dinner for 2. Make sure to adapt the recipe using the ingredient calculator. The instructions are based on the original recipe which serves 8 (don’t worry, you do all the same things!).
Ingredients
1/4 (16 ounce) package farfalle (bow tie) pasta (I used Tinkyada brown rice spirals pasta)
6 scallops, rinsed and drained
3 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon dried minced garlic (I used 2 cloves fresh garlic)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1-1/2 teaspoons dried basil (I used 2 tbsp freshly minced basil)
2 tablespoons and 3/4 teaspoon whipped butter (non-butter eaters can use Earth Balance Margarine….trust me it still tastes great!)
Bring a large pot of water to a boil. Cook pasta in boiling water until al dente. Drain, rinse, and transfer to a large serving bowl.
Place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon basil over scallops so that only one side is sparsely coated with basil.
Heat a large skillet over medium-high, and melt one tablespoon of butter/Earth Balance in the pan. Place scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side.
In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.
Serve with a green salad and warm, fresh baguette! Now relax and enjoy:)
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Who doesn’t love French Fries? One year for Dave’s birthday I bought a ten lb bag of Russet potatoes and set upon the task of perfecting the deep-fried French Fry. Dave, on the other hand, in the interests of longevity, set himself the equal task of perfecting the oven-baked French Fry. Admittedly, I was sceptical. What self-respecting French Fry lover wouldn’t be?
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