Look at that little guy. Isn’t he handsome?
And colorful? Pass the pasta, y’all.
This was the main course of a July menu for Caroline’s birthday:
- Zucchini goat cheese rolls with harissa and mint
- Wild rice and blackberry salad
- Capellini with scallops and arugula
- Blackberry, pecan and brie flatbread
♫ Suggested listening – something from the sea ♫
… and cake, because this is a birthday after all.
Click to listen: The Sea and Cake – “Afternoon Speaker”
Adapted from Food.com
- 1/2 lb. sea scallops
- 1 lb. capellini/angel hair pasta
- 1 lemon (you’re going to be using both juice and zest)
- 4 oz. or so arugula (about half a bag, I figure)
- 1/2 cup pine nuts, toasted
- 2 shallots, minced (more if they’re small; mine were enormous for some reason)
- 4 tbsp. butter
- Olive oil
- Fresh thyme
- Splash of white wine (you could also use chicken stock, if wine is not your thing)
- Rinse your scallops and dry them well (this is so that they sear nicely); sprinkle with salt
- In a large pan over high heat, heat the olive oil
- Add scallops and sear until nicely browned, about 2 min. per side
- Remove scallops to a plate.
- Reduce heat to low, add the butter and minced shallots to the pan.
- Sautée until softened, approx. 4 minutes
- Meanwhile, cook your pasta according to the directions on the box (or use fresh, if you’re fancy)
- When your shallots are done cooking, splash in the white wine and deglaze the pan (or chicken stock)
- Now the assembly! Toss your pasta together with the shallots/butter, the fresh thyme, the lemon juice, and the arugula (and, if you’re me, extra olive oil).
- Transfer to your serving dish, then top with the scallops, the pine nuts, and a sprinkling of lemon zest.
You’re done. And you are officially fancy.