June 3, 2010

Scallops and Pasta for Memorial Day {Webisode #26}

What’s Going on Today: Returning from Martha’s Vineyard with a pile of laundry and an overtired kid.
Naptime Goals: Sort through mail, laundry and fridge. Make grocery list.
Tonight’s Menu: Meatballs for Choir Boys from the freezer, Salad, Wine.
Parenting Lesson of the Day: There is nothing like a visit to the grandparents to tire kids out!

On Tuesday we returned from Memorial Day on Martha’s Vineyard with a car full of laundry and sand. It was a great vacation. As you’ll see above, our time away included amazing weather and mellow days. Our time was mostly spent browsing local art fairs and peaking into our favorite shops. These low-key activities were the perfect escape from the hustle and bustle of everyday life.

This trip was our first family getaway since the move last month and we both seized the opportunity for a mental break. My husband caught up on novels and crossword puzzles while I caught up on cheesy iTunes movies. As for cooking, I mostly relied on old favorites. One day we cooked up some hot dogs, another we enjoyed some fresh scallops with pasta and, get this, our last night we even had a date night while my in-law’s babysat. (Yeah!)

I began looking forward to scallops with pasta the week before we even arrived on the Vineyard. It is one of my favorite simple dinners and I haven’t made it in a bit since I haven’t found a good fish store in CT yet. So, the minute my daughter went down for her nap I raced to The Net Result and picked up almost a pound of diver scallops for dinner. Then, instead of cooking them during the day, I waited until just before dinner and whipped up this simple and elegant meal. I hope that scallops come your way this summer and, if they do, here is one great way to enjoy them.

Recipe

Summer Scallops with Pasta

Ingredients

1 1lb. fresh diver scallops
1 1lb. Fettucini or any long strand pasta
3-4 T. unsalted butter
2 T. olive oil
2 cloves garlic, finely chopped

Pinch of Kosher salt
Serves 4

Instructions

1. Rinse the scallops under warm water and pat dry with a paper towel.
2. Add olive oil and butter to a skillet over medium heat. Then, add the garlic and saute until lightly golden and softened.
3. Meanwhile, as the garlic is cooking, bring a pot of salted water to a boil and add the pasta.
4. Once the garlic is soft and golden add the scallops to the pan and make sure there is a little space between each one. Saute until golden on one side – about 2-3 minutes – then turn each scallop over with a pair of tongs and cook the other side. When the scallops have cooked remove them to a plate covered with a paper towel.
5. Drain the pasta briefly and add it to the skillet in which the scallops where cooked. Twirl the pasta briefly to coat with the sauce. Divide amongst serving plates and top the pasta with scallops. Serve hot.

Naptime Notes

Naptime Recipe Serving ideas

This dish would be beautifully enhanced by some fresh herbs. Parsley or basil would taste especially delicious.

Naptime Stopwatch

Preparing this meal takes about 20 minutes from start to finish.

Naptime Reviews

My daugher isn’t a big scallop fan yet, but she loves the pasta!

More Naptime Recipes

  • Liz the Chef

    I'm so homesick for the East Coast! Loved the whole video and your scallops look delicious…I also love your in-laws' kitchen!

  • Liz the Chef

    I'm so homesick for the East Coast! Loved the whole video and your scallops look delicious…I also love your in-laws' kitchen!

  • Phoebe and Cara, The Quarter-L

    Ah, your house looks gorgeous! And I am so jealous you made it to the net result for scallops, my favorite. What a wonderful weekend. xx Phoebe

  • Phoebe and Cara, The Quarter-Life Cooks

    Ah, your house looks gorgeous! And I am so jealous you made it to the net result for scallops, my favorite. What a wonderful weekend. xx Phoebe