This is the product of me not having gone grocery shopping! It is sometimes a fun challenge to take random ingredients in your kitchen and turn them into a savory dinner surprise. I did have a little time, however, to stop at Publix and quickly pick up some Patagonian scallops, which are on sale for $6.99 per lb! This gives you about 100-150 scallops for only $6.99! Yea, I had to. And of course, most importantly, they are wild NOT farm raised. This is the product of me not having gone grocery shopping! It is sometimes a fun challenge to take random ingredients in your kitchen and turn them into a savory dinner surprise. I did have a little time, however, to stop at Publix and quickly pick up some Patagonian scallops, which are on sale for $6.99 per lb! This gives you about 100-150 scallops for only $6.99! Yea, I had to. And of course, most importantly, they are wild NOT farm raised. Other than that, every other ingredient you will probably have on hand already. Its so easy and you can mix up the ingredients if you wish! For example, instead of asparagus you could do zucchini or yellow squash or broccolini, whatever your heart desires! This is how my quickie dinner turned out. So fresh and healthy and light. If you haven’t noticed yet, I love pasta… and if I can add some seafood and a veggie to it, I am one happy duck. Servings: 2-3 Ingredients:
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Directions: Fill large pot with water, add salt and set to high heat for the pasta. Once it is bubbling, throw in the angel hair, stir and drain when it is al dente (has a little firmness left). Heat pan with olive oil on medium-high heat. Wait about 2 minutes, then toss in the onions and then the garlic. Season with salt and pepper and toss several times until the onions become semi clear and you smell that heavenly marriage. Add the asparagus and toss a couple times. You know its ready for the next step when the asparagus starts to turn a beautiful bright green. Add the wine, a few shakes of the sicilian seasoning and the butter. Let this simmer for about 5 minutes then add your scallops. Allow the scallops to cook in the wine for about 5 minutes and then you will add the angel hair to this pan. By this point everything has been cooked thoroughly but you want the pasta to marry into the sauce so let it all simmer down for another 5 minutes. I added some of the feta at this point but then when plated, I realized I wanted more.
Once done, plate and add crumbled feta cheese on top. As much as you like. The whole tub, if you wish. I was tempted… then I remembered this is supposed to be a “light” dish! The wine is my favorite ingredient in this… something about wine and butter and seafood that is almost sinful to my taste buds. MMmmmm… I really love that sicilian seasoning as well. The crushed red pepper in that gave this dish a little kick, which I always love. Pair this with a lovely cool glass of white wine that you have leftover and perhaps some toasted baguette and you have yourself a perfectly light and savory end of summer dinner. Enjoy! xoxo, Tiny Taster
1 Comment
5/25/2019 10:09:40 am
Actually, I have been wanting to try this ever since! I know for a fact that this is a healthy and delicious food that's why I've been wanting to have it prepared for my family and friends. I started living healthy early last year and fortunately, I still have the practice up to these and i am glad that I was able to maintain this kind of lifestyle. When you are surrounded with great food, it feels like heaven!
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AuthorI was born in Peru where life revolves around food :) My grandmother was a cooking goddess and I strive to be half as good as her! I love cooking and eating out and tasting flavors from all over the world. Check out my Facebook page (linked as "f" above my picture) for daily updates and posts! Thanks for visiting and happy cooking! Don't forget to send me your feedback! Categories
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