Wednesday, December 12, 2018

Scallops and Egg Noodles in Cream-Garlic Sauce

Developed December, 2018. Luxury in a quick and easy meal.
12 oz diver scallops
2 oz butter
1 T minced garlic
1/4 t crushed red pepper
1/4 c half and half or light cream
8 oz tagliatelle or narrow egg noodles
1/2 t salt
1/8 t white pepper
Bring two quarts of salted water to a boil in a large saucepan. Add the noodles and boil gently until tender but firm. When done drain, reserving some of the cooking water, and keep warm. While the noodles cook, heat the butter over medium in a 12-inch stainless-steel skillet. When sizzling stops, add the garlic and crushed red pepper, and sauté until lightly colored. Dry the scallops and season with salt and pepper. Lower the heat to medium-low and add the scallops. Cook gently until lightly browned on one side, turn and cook the other side. Stir in the noodles and the dairy. Cook gently until the sauce is mostly absorbed. Add pasta water as needed to adjust the thickness. Taste for seasoning. Serves two generously. Variation: Substitute shelled shrimp or imitation crab meat (surimi) for the scallops.

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