• Carmey SansDiego

BROWN BUTTER SCALLOPS & PASTA


Ingredients :

1 Frozen Bag Of Large Scallops

1 Large Sweet Onions (Sliced or Chopped)

1 Red Pepper (Sliced or Chopped)

1 Orange Pepper (Sliced or Chopped)

2 cups Spinach (roughly chopped)

2 cups Whole Wheat Penne Pasta

1 bulb of Garlic (you can never use too much garlic )

2 tablespoons Butter

Olive Oil

1 whole Lemon/Lime

2 tablespoons Garlic Powder

2 tablespoons Creole Seasoning ( you can substitute for complete seasoning if needed )



Prep:

Scallops :

- If you have fresh scallops , Yay!!! Fresh is always better than frozen in my opinion. I actually bought frozen scallops from Costco and as you can see from the picture it turned out just as great!

  • The key for great scallops especially when using frozen is making sure they thaw out COMPLETELY ! If any liquid remains in the scallop they do not absorb flavor as well and I've found , they definitely don't cook as well either. After they are thawed out well , be sure to pat dry the scallops with a paper towel

  • Next ,In a large mixing bowl,squeeze lemon or lime over scallops and season with garlic powder, creole seasoning and set aside.

Veggies:

-Chop Them Veggies !! In pasta , I like my onions and peppers sliced julienne style but if you prefer dicing your veggies , have at it !


Pasta:

In a medium size pot add 3 cups of water , 1 tablespoon of oil and salt and bring to a rapid boil . Add 2 cups of penne pasta to the boiling water and cook until al dente aka not too soft and not too hard! Drain the pasta.Set aside. Don't overcook this pasta ya'll .


Instructions :

  1. OK so in a large skillet add a tablespoon ( a cap full) of olive oil over medium high heat. Add the onions , peppers and garlic and allow to cook until tender and onions begin to be translucent.

  2. Remove cooked veggie and set aside on a plate . ( I promise we are going to put it all together soon )

  3. Add another half tablespoon of olive to the skillet as well as a tablespoon of butter . Sear scallops on the skillets ( about 4 or five at a time ) , for two minutes on each side . Reduce heat if needed add another tablespoon of butter as you continue to cook the scallops. Remove and then continue until all the scallops have been seared.

  4. Add back all the cooked scallops on to the skillet and add cooked veggies, pasta, stir and allow to cook on medium high for about 10 minutes. Add chopped spinach , salt to taste.

Plate & Enjoy !!






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