cook scallops pasta

Cook Scallops Pasta

• If you are looking for a quick dish that tastes amazing, looks difficult and expensive but really is fast, easy and cheap you found it. Now throw in that it’s gluten, dairy, and soy free and we have a go to meal! What takes the longest is waiting for the water to boil for the pasta. Head to your fishmonger and ask him for 4 sea scallops if you’re cooking for two. If you have any leftover red sauce or tomatoes use those. You only need a handful of spinach and half an onion. Oh, and you’ll really want that Easy Homemade Fresh Chorizo. That completes this dish and pulls it all together.
• Now if you’re the type that has to have bread when serving pasta, well have that ready to go. This dish is so fast that it might not have time to bake up in the oven.

Ingredients:

• 4 Sea Scallops
• 2-4 oz of cooked Easy Homemade Fresh Chorizo
• handful of fresh spinach, sliced
• 1/2 onion sliced thin
• 1 clove garlic chopped
• Extra Virgin Olive Oil
• Earth Balance Butter Substitute Soy Free
• Your favorite tomato sauce, fresh tomatoes or canned tomatoes.
• box of spaghetti -I eat Ancient Harvest quinoa pasta which is gluten free and packed with protein
• Celtic Sea Salt and Pepper to taste

Directions:

• First, put that pot of water on to boil. I have a really cool pasta pot that has a strainer insert that is great, but this pot takes longer to heat up.
• Start your sauce by caramelizing the onions on medium in a little olive oil mixed with a little butter substitute. Start off with a tsp of each. Add more only if needed.
• When they are brown and have released their sugars, add in the spinach and wilt it down for a minute or two. Add in the garlic, sauce, and salt and pepper to taste. If you are using tomatoes and not a sauce, add in a tsp of Italian Seasonings or Pasta Seasoning from Penzeys. Either way, taste it now to see if it needs any more spices.
• Cover the sauce and keep it warm. Hopefully by now the water has started to boil and you can add your pasta. Make sure you add in salt to the water before you add the pasta. It’s your only chance to season the pasta.
• Now that the pasta is cooking place your dry scallops in a pan on medium high with a little olive oil. It will only take them around 5 minutes to brown on one side. Turn and cook up another couple of minutes. You don’t want to over cook the scallops.
• I then remove them from the pan to keep them from over cooking and getting tough. Cover lightly with a piece of foil until you are ready to serve.
• My pasta only takes 9 minute to cook so the timing works out.
• Drain the pasta and toss it into the sauce. Combine well.
• Plate the pasta with your tongs and give it a twist. Top with one or two scallops and sprinkle with your cooked chorizo.
• You are now ready to eat. Grab a nice bottle of wine, that bread if you must and even a nice side salad. You can make this meal for company and they will be honored for such an extravagant dish. Don’t you dare tell them how easy it was. Just smile and say thank you.

Notes:

• You can substitute bacon or pancetta for the chorizo.
• Use your favorite pasta and your favorite sauce.
• You can substitute the really big shrimp U-10 for the scallops. Bay scallops are small and could be used, but are more work.