Recipe

Scallops Sweetheart Recipe

	Plot_thickens / All my dishes 3 weeks, 6 days ago This is a 20-minute main dish that's elegant, fancy, and thankfully not too complicated. Oh, and ridiculously tasty! Try to keep the guests from licking their plates, I dare ya. Prep:10m Cook:10m Servings:4	Plot_thicke
	quick elegant easy

Does this look good? Yeah! / Nope

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chefmeow

Ingredients

Spaghetti. I like Spagettini, but that's because I'm silly and can't spell. Whatever you want, stringy type pasa, go for it.

Salt for the pasta stuffices

Shallots

Garlic

Mushrooms (opt)

bowl o milk

bowl o flour

olive oil

Plate For To Keep Warm, Not For To Serve

Plate For To Serve, Kept Warm (okay, that confused even me sorry)

butter

wine

lemon

salt and white pepper

Directions

NOTE: some evil places desecrate the Sacred Scallop and coat them in a kind of MSG spray thing. This will mess up this dish but good, cuz this dish is delicate and the spray stuff makes my tongue hurt. Know your fishmonger, heed her words, go for the quality stuff. You're worth it.

Prep:

Boil up your spaghetti and set aside.

Lay out all your ingrediants

Chop up the shallot and garlic and mushroom

Roll the little darling scallops in milk, and then flour. If you wish to not have Flour Mittens, keep one hand for the MILK bowl and the other for the FLOUR bowl.

Glug oil into your pan and heat to just before the oil starts smoking. HOT, baby, HOT!

Make it:

Sear the scallops in the oiled pan quickly (less than 30 sec/side) - do not finish cooking completely. Try to get some brownage going, brownage is the BEST *licking keyboard* nom nom nom...ahem.

Set the scallops aside and cover to keep warm on the first plate...the Plate For To Keep Warm, Not For To Serve - I stick it inna microwave.

Slodge some butter into the pan and scrape up all the bits. Mmmmm, browned bits.

Then sautee the mushrooms (if you're using em -- they're great as an excuse for vegetables because, really, who can bother with vegetables when scallops are about? pfft!) until they're about halfway as done as you like em, then the shallots, then slap in the garlic until heavenly, and deglaze with massive amounts of white wine.

When the alcohol in the wine has stopped flaming (wheee! Watch yer hair) dump in some lemon juice. Half a lemon? I dunno, how big're yer lemons? Taste it. Is it good? Okay, then, don't mess with it any more. Toss in some salt and white pepper while you're at it. I know I said don't mess with it, don't listen to me, what do I know?

Whack the scallops back in and warm 'em up.

Chuck the pasta in the Plate For To Serve, Kept Warm, smother with sauce and scallops.

Strew with parsley.

Scarf happily. Try to make it to the table first, though, okay?

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