So I’ve been craving scallops lately. I didn’t have a recipe in particular that I wanted to use, nor have I ever cooked them on my own before…all I knew was that I wanted to eat me some scallops! The only place I trust for scallops in Des Moines is Gateway Market, so I headed there after work to see what I could find. Settling on bay scallops (the small ones), I then browsed the aisles for the rest of my meal and decided on fresh veggies and pasta as an accompaniment. I mixed up a light white wine sauce to top my pasta, and found some fancy garlic-parsley fettuccine to add even more flavaaa. I even used up some leftover sweet corn from the 4th — talk about not wasting food 🙂 It was a nice, light pasta for a steamy, hot summer night.
Scallop & Veggie Fettuccine
- Desired pasta, cooked according to package directions
- 1 1/2 T olive oil
- 1 lb bay scallops
- 2 cups dry white wine
- 1 lemon
- 1 T butter
- 1 T parsley
- Desired veggies, sauteed
- Heat olive oil over high heat. Meanwhile, rinse the bay scallops and pat dry with a paper towel. Add to hot oil, cooking until opaque and seared on both sides (about 2-3 minutes). Add 1/2 cup wine and reduce heat to medium. Cook for additional 3 minutes.
- Remove scallops from pan. Add remaining wine and juice of one lemon. Bring to boil and reduce liquid by one half.
- Add butter, parsley, and pepper. Add sauteed veggies and cooked scallops to sauce, and serve over cooked pasta. 🙂