Filed under: Fish, Main Course, Pasta & Rice | Tags: Cheese, Lemon, Pasta, pescetarian, Scallop, Wine
So remember my husband was recently gone on a trip? You know, when I made him Oxtail Ragu as a welcome home? Well I really shouldn’t have because while he was gone, he ate amazing food, probably better than what will ever come out of my kitchen. The night he came home, my hubby told me all about the multi-course meal he had from this little hole-in-the-wall. Seafood trays, fresh pastas and sauces, and plenty of wine to wash it all down. Yeah, that’s right, he was in Italy….without me….but it was for work, so I guess that’s a viable excuse for leaving me out.
But he knew I would be jealous that I missed out (yes, I was but I’m slowly getting over it) so he brought home some loot-pasta and a variety of cheeses. He knows me well. I’ve spent the last week thinking of what I wanted to make with my pasta and cheese. I decided a light sauce and a little seafood would be great. We could really taste the flavor of the pasta, and I used the peppery cheese which added a nice kick.
Since we waited until the kiddos were in bed to eat (I couldn’t stand to let my picky kids push a plate of this away telling me they don’t like it without trying it) I had to quickly snap some pictures in my dark kitchen before we devoured it. I debated posting this one, as the photos aren’t very clear, but I thought only other foodies would appreciate this almost as much as I did.
Lemony Bay Scallop Penne
1 Package Penne
2 lbs Bay Scallops, patted dry
2 tablespoons olive oil
1 tablespoon butter
2 shallots, diced
2 cloves garlic, diced
1 lemon, zested and juiced
1 tablespoon flour
1 tablespoon white wine
1 cup white wine
1 cup milk (I used 2% because that’s what we had, but for a more rich taste, you could use whole milk or even whipping cream)
2 tablespoons cheese (I used the peppered cheese pictured, which tasted like a combination of sharp cheddar and parmesan)
Basil, for garnish
Salt/pepper to taste
Boil the penne in salted water until al-dente. Drain and rinse
While the penne cooks, salt and pepper the scallops. Heat olive oil over medium high heat and brown the scallops on both sides. Remove from pan and set aside. Wipe pan clean.
Add the butter to the scallops pan. Melt and add the onions and sauté until tender. Add garlic and lemon zest and sauté 2 more minutes, or until fragrant. Add flour and cook 2-3 minutes. Whisk in the white wine and lemon juice until sauce is smooth. Simmer 5 minutes. Add the milk and cheese and stir until cheese melts. Add the scallops back to the sauce and cook 2-3 minutes or until scallops are cooked through. Toss sauce with the pasta. Salt/pepper to taste. Top with fresh basil and serve.
Like most women are always in search of the perfect little black dress (myself included), I think I am also constantly searching for the perfect method to roast a chicken. I’ve been meaning to try the recipe for Engagement Chicken for a long time, and I thought what better way to christen my new oven! However, I am already married, so I was not looking for a proposal; just a healthy meal to make my family happy. I made a few changes to the recipe, so my Already Married Roast Chicken is as follows:
- Two whole roaster chickens, rinsed and dried
- 4 lemons
- 4 tbsp butter
- 1 tbsp each, dried thyme, dried sage
- 3 large onions
- 5 large potatoes
- 2 carrots
- 2 stalks celery
- 6 cloves of garlic, minced
- 1/4 cup white wine
- 1 tbsp flour
- salt/pepper to taste
- Preheat oven to 375
- Juice two of the lemons and use a fork to poke holes in three places of the remaining lemons
- Liberally salt and pepper the cavity of each chicken and stuff whole lemons inside. Truss the chicken. Using a sharp knife, cut a small piece of the skin away from the back of the breast on each chicken. Rub 1/2 tbsp butter under the skin of each breast. Add salt, pepper and dried herbs under the skin of each breast. Rub the remaining butter over the skin of each chicken. Pour the fresh lemon juice over each chicken.
- Cut vegetables into equal sized pieces. Add to roasting pan along with mined garlic and pour white wine over the vegetables. Season liberally with salt/pepper. Place Chicken on top of the vegetables, and into the oven it goes!
- Roast until juices run clear, turning and basting every 15-20 minutes.
- Remove from oven and transfer chicken and vegetables to a platter. While Chicken rests, separate the fat from the juices. Add 1 tablespoon of the fat back to the roasting pan and whisk with 1 tablespoon flour for 2-3 minutes. Slowly add the juices back to the pan, whisking until the gravy bubbles and thickens.
- Serve chicken and vegetables with the gravy on the side, and enjoy. If already married, watch for a smile on hubby’s face!
*Mom de Cuisine’s note: Save chicken bones for homemade stock.