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Tuesday, November 5, 2013

Scallops and Herb Butter Pasta

My brother is a great eater.  If you go to a restaurant with him, he'll order the most out-there item on the menu.  Vegetables pose no threat to him and strange food combinations are exciting rather than gross.  But that wasn't always the case.  Growing up, my brother's diet consisted of three items: chicken fingers, peanut butter sandwiches (no jelly), and pasta with butter.  How boring.  It took about 22 years, but I'm glad my brother grew out of his picky eater phase.  He may, however, have been onto something with the pasta and butter.

I had some leftover garlic and herb butter from my radish and herb butter toasts that I wanted to use up and some linguine in the pantry.  Not only was I able to avoid wasting the butter, I was able to build a recipe that required almost zero effort, a necessity since I knew it was going to be a late night at work.  After the pasta was cooked, I tossed it with the garlic herb butter, salt, and pepper.  Tons of flavor, no work.  I said it in the radish and herb butter toast post, but I want to reiterate how easy it would be to make this butter yourself.  Basil, parsley, chives, and garlic.  Yum.

I topped the pasta with four large scallops.  Are you a little afraid of cooking scallops?  I was, too.  They always seemed to come out over or under done.  Fear no more because I've mastered it.  If you follow these steps, they will be perfection.  1) Pat the scallops dry 2) sprinkle with salt and pepper 3) once butter has melted in a pan (medium-low to medium heat) add scallops 4) cook two minutes per side.  That's it.  Two minutes is the magic number here.  And don't move them around in the pan.  If you let them sit, the butter will give them those yummy brown sides.

I give my Bubba some credit.  This version of butter pasta with scallops is a great meal.

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