Sunday, April 22, 2007

Scallops and Pasta Florentine, an idea from Amy


frozen scallops (sorry all you seafood's hard to come by here in this landlocked state, and expensive as hell)

garlic (smushed. what? that's an official cooking term, no?)

green onions-chopped

spinach--cooked so it's wilty

angel hair pasta

defrost scallops

*saute scallops in evoo with garlic, season with salt and pepper and whatever else you want. it's a free country!

*while sauteing, cook angel hair. i used a combo of whole grain (it scares me) and regular. the whole grain, not so bad!

*when scallops are almost done, toss in spinach and onions

*for a sauce, i melted some butter and squeezed in some lemon juice. it was meh. it needed more butter.

*pour drained pasta into pan w/scallops and toss w/lemon butter

I served it with some cheesy bread.

It wasn't too bad. I'd do more butter, spinach and onions next time.

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