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Pardon the Dog Hair » Blog

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Just like a cloud

One time when I was in San Francisco I had the absolute best scallops of my life.

Completely unaware of how good the scallops were going to be, I agreed to go “halfsies” with co-workers prior to ordering.  Once the food arrived at our table, I realized what a mistake I had made.  The scallops were like little bites of clouds, perfectly flavored and just the right amount of butter.  I did keep my word to my co-workers though and sadly gave up several of my delightful little scallops.

Obviously I’m still a little bitter.

Luckily, Wes put an end to that the other night. He prepared delicious scallops that seriously rivaled the cloud like scallops from San Francisco. And the best part about it is I didn’t even have to leave home to get them.

Not that I don’t love San Francisco. I just prefer to stay holed up in my own home when I’m going to gorge on seafood.

The recipe is simple, which is best for scallops. You don’t want to over-season them and really don’t need to do anything fancy. If cooked right, just a few ingredients will make them beyond perfect. The only thing I regret about this meal is not having more scallops. Six was no where near enough.

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Pan Seared Scallops
6 large fresh scallops
2 tbsp melted butter
2 tsp olive oil (just enough to coat your pan lightly)
Juice from one lemon
Salt
Pepper

For the linguini
Linguini noodles
4 cups of water
1 tbsp olive oil
1 tsp salt
1/2 tsp pepper
Juice from one lemon
Zest from half a lemon
1/8 cup parsley, chopped
1/4 cup fresh parmesan

On a large plate, pour melted butter and lemon juice all over the scallops. Sprinkle salt and pepper over top. We probably used about a teaspoon or so of each, but quite a bit of this stayed on the plate.

Warm oil over medium heat in your pan.  Once the pan is very hot, add scallops.  Cook about two minutes per side, or until they are a nice light brown color.  It is imperative you do not overcook the scallops.

In a separate pot, bring water to a boil for the noodles. Add in linguini noodles and olive oil. Cook then drain the water.  Mix in lemon juice, lemon zest, parsley, and parmesan. Stir together.

Serve scallops over top of linguini noodles.

The fresh simple flavors in the linguini are a perfect companion for the scallops. Although the noodles are a great addition, they really allow the scallops to take center stage, just as they should.

I think I could eat this meal every day.  Unfortunately my budget does not allow for purchasing scallops on a daily basis… or a weekly basis. But, that does make them an even more special treat when we do make them.

Eat your heart out San Fran, I think Wes’ scallops have you beat.

I may or may not be biased.

July 18, 2016 - 4:29 pm

Marge - Obrigada Ádila, Vejam que os textos de profissionais como Eden e Flávia complementam e muito bem a questão.É preciso separarmos modismo e onda da realidade do meAaoda.rbrcços

July 21, 2016 - 6:01 am

http://www./ - Well done article that. I’ll make sure to use it wisely.

November 2, 2016 - 11:58 am

http://www./ - Buen artículo! Me gusta tu postura neutral hacia CouchDB ya que la verdad no existe una mejor o peor tecnología, sino la que mejor se adapta a nuestras necesidades en determinada circunstancia. Y pues a esperar los demás artículos que mencionas Saludos.

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