Scallops with Pasta
This recipe comes to us from Carol Schmidt, who periodically just invents a dish on the spot--lucky me, cuz I get to enjoy her very creative cooking talents.
Recipe serves two, but you can expand it for more people.
Six Scallops from the Fish Guy, aka Lucky Fish, at Piedmont Market
Pasta for two (I use angel hair pasta)
Either one large or two small chicken bouillon cubes for pasta water
Four green onions from Barbee’s-- sliced to include a bit of the greens as well
Russian Kale from Barbee’s--three stalks, thinly sliced
Few broccoli spears from Buddy's Produce at Piedmont, cut into bite sized pieces
½ cup grated Parmesan cheese
Two TBL finely chopped parsley
Olive oil for frying scallops
Marinade for scallops:
½ cup of soy sauce
One TBL oyster sauce
Two TBL rice vinegar
Mix together and then add scallops. Marinate for at least half an hour.
Add bouillon cubes to a pot of water and boil water for the pasta. When water comes to a boil, add the pasta and cook until done.
Pour enough olive oil to cover the bottom of a fry pan. Turn to high heat. When a sprinkle of water sizzles, reserve the marinade, put in the scallops, which have been cut in half, and fry scallops for about three minutes per side, or until they are well browned on both sides, but not over cooked.
Turn down the heat under fry pan to medium. Set aside the scallops. Reserve a half cup of the pasta water and put into the frying pan where you cooked the scallops; add the onions, broccoli and kale and stir to blend and cook for about a minute. Add the pasta and mix well. Finally, add the scallops, stir some more, and add some of the remaining marinade to taste.
Serve the completed veggie, pasta and scallop mix into two bowls. Sprinkle some of the parsley on each dish. Lastly, sprinkle some parmesan cheese on each dish. Enjoy!
This was a dish I invented as I put it together on the spot. So, if you try it, you may want to adjust the amount of ingredient’s or change them to suit your own preferences.