lana-in-fl
Well-known member
Aldi's had lovely scallops for $6.99 per lb, so we had these tonight. I served it with Barbara in VA's Swiss chard, which was really delicious, though I left out the lemon because of the lemon in the scallops. I cooked this a little longer, because the scallops I had were bigger than the tiny bay scallops. This has been a favorite in my house for years.
Lemon Scallops with Fusilli
8 oz fusilli, rotelle, or other fancy pasta
¼ cup dry white wine (I use vermouth)
¼ tsp lemon zest
2 tbs lemon juice
2 green onions (including tops) thinly sliced
2 tbs drained capers
1 tsp dried rosemary
½ tsp dried basil
2 cloves garlic, minced or pressed
½ lb bay scallops, rinsed and patted dry
¼ cup butter or margarine
Chopped parsley
Cook pasta according to package directions.
In a wide frying pan, combine wine, lemon peel, lemon juice, onions, capers, rosemary, basil and garlic. Boil over high heat, stirring often until liquid is reduced by half. Add scallops, stirring just until coated with lemon mixture and heated through (about 30 seconds). Remove pan from heat and add butter all at once, stirring constantly to incorporate.
Drain pasta and add to sauce. Lift with 2 forks until coated. Sprinkle with parsley, Makes 3 or 4 servings.
I double it, and the leftovers reheat well. I'm not sure where I got this, I think it was in a Sunset book.
Lemon Scallops with Fusilli
8 oz fusilli, rotelle, or other fancy pasta
¼ cup dry white wine (I use vermouth)
¼ tsp lemon zest
2 tbs lemon juice
2 green onions (including tops) thinly sliced
2 tbs drained capers
1 tsp dried rosemary
½ tsp dried basil
2 cloves garlic, minced or pressed
½ lb bay scallops, rinsed and patted dry
¼ cup butter or margarine
Chopped parsley
Cook pasta according to package directions.
In a wide frying pan, combine wine, lemon peel, lemon juice, onions, capers, rosemary, basil and garlic. Boil over high heat, stirring often until liquid is reduced by half. Add scallops, stirring just until coated with lemon mixture and heated through (about 30 seconds). Remove pan from heat and add butter all at once, stirring constantly to incorporate.
Drain pasta and add to sauce. Lift with 2 forks until coated. Sprinkle with parsley, Makes 3 or 4 servings.
I double it, and the leftovers reheat well. I'm not sure where I got this, I think it was in a Sunset book.