I was looking at a recipe today from Ree Drummond

K

karennoca

Well-known member
She called for 1 lb. of sea scallops and one lb. of shrimp, 12 ounces of fusilli col buco, a 28 ounce can of diced tomatoes, 5 cloves garlic, wine, basil, and a few other seasonings to feed 12 people. OK, this blew me away. So each person will only get 2.6 ounces of seafood? I have the dish ready for the oven, and as I am looking at it, I am thinking, we (2 of us) will get dinner tonight, left overs tomorrow night and I will put the rest aside for a few lunches later this week. My sea scallops were really big and I, alone, will probably eat two or three plus some shrimp. Does 12 servings make sense to you?

 
It does in the sense that other countries use protein more as a seasoning than the main event.

You could always throw in a handful of cooked shrimp when you reheat leftovers.

Also, twelve servings from twelve oz pasta sounds like an appetizer serving.

 
Look at it this way: add up all the protein contents of all the food. . .

in the recipe THEN divide by 12. You should come up with more than just the shrimp. . .

 
This is just the Primi course...

It comes after the antipasti and before the secondi, insalata and dolce.

It that context, it does make sense that it is 12 servings.

Americans eat too much!

 
My main concern with that recipe (I Googled it) is that she adds chicken broth. Oh, Oklahomans... smileys/wink.gif

 
Ok, after dinner tonight, I have to say that I did not realize that this pasta grew so much

but still, I ate two scallops, one shrimp, some of the pasta. We had a simple green salad with romaine and red leaf lettuce hearts, dressed with a vinaigrette. I was stuffed. There is plenty for tomorrow night plus for maybe two lunches. Not nearly enough for twelve. I did add a little of the pasta water, because I had reduced the sauce a little. The pasta really soaked up the sauce. It was a tasty dish and the fresh herbs I added, parsley and basil, dressed it up
I have a much better seafood pasta, using thin spaghetti, that I would serve to company. I would consider this dish, a nice family, week night dish..

 
Should it be a fish fum

Maybe she's like me. Fish stock makes me throw up. I have to be very careful when I order dishes like this at restaurants. The first paella I ever ate (when I was about 12) was not only a lurid pink (I was certain that this was not right, but was not sure enough of myself to say anything), but was made with fish stock and I could not swallow any of it. I felt so bad, as my parents had taken us out for a rare dinner, but they were very nice about it. I only realized years later why I had been unable to eat it.

So I use wine instead smileys/smile.gif (not for paella!!!!!!!!!)

 
Honey, there'll never be a Hallmark card that says this, but remember:

"Whatever doesn't make you throw up is okay. So have a nice day."

 
The sea scallops I used were very large....probably about ten for the pound

that means not even one scallop per person. Of course, I know that others may not use the large scallops my fish market had yesterday. Anyway, I would have a hard time feeding twelve people with this dish unless I had a substantial salad, a side of veggies and some crusty bread. Too, I have found that no matter whom you are serving, family or friends, that some unthinking person would take 4 or 5 scallops just because they love scallops, not giving a thought to recipe portions.
Yes, Americans eat too much, too fast, too much protein and gripe too much about how they don't like, or can't eat that, or whatever!

 
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