Thursday, June 25, 2015

Scallop pasta in a wine cream sauce

It has been a bit of a hiatus from the foodblog, but I am interested in starting it up again. Recently I have made scallops in a white wine cream sauce over pasta a couple of times and here is a basic recipe. I've used linguini and farfalle and my preference so far is the linguini. It might be even better over fettucini (though Evelyn leans more to spaghetti or angel hair). The wine we used has been Rieslings (of varying sweetness/dryness, I have liked dryer better). The lemon zest really brings out whatever fruitiness is in the wine. The peas add some nice sweetness. I recommend chopping the onions very fine. I hope that you'll enjoy it.

1 small onion
2 cloves garlic

black pepper
a little basil
zest 1 lemon
1 cup white wine

1/2 lb bay scallops
1/2 cup peas
1/2 cup cream

Pasta (about 10 oz)

Finely dice the onion and garlic. Melt the butter in a pan over medium to medium high heat. Add the onions and cook until translucent. Add the garlic and cook another 2 minutes. Add the wine and seasonings and simmer until the alcohol has cooked off. Add the scallops and cook until almost done. Add the peas and cook another couple of minutes. 

Serve hot over pasta.