Scallops Are A Dish Best Served Warm

Guess what tonight was? Cooking with roommates!! One of my house mates asked me if I could help her cook scallops in exchange for sharing them (I shared my gnocchi with her on Saturday night, which I’ll write about tomorrow or later). And of course I said yes, because scallops are my absolute favorite seafood dish. So Lisa let  me completely take over and make an original Melissa dish!

IMG_1464Start with some delicious sea scallops. Season generously with salt & a little pepper. While they defrost, boil water for linguine and be sure to generously salt pasta water!! I think I keep going on about this but like, seriously, so important. Next, melt 1 tbsp of butter and sauté some minced garlic to put the scallops in.

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Look at them simmering in that buttah!

Next, we let the linguine cook while the scallops sear.

IMG_1461Okay, next I improvised a sauce. Now ma, I want you to know this was 100% representative of the fact that I am your daughter because everything I did was on a whim and completely improvised.

IMG_1467Let me tell you, I was so happy to find that frozen basil in the freezer, because I really wanted a pesto, or to cook spinach with it but I had no greens (at least ones that weren’t assigned to blue apron dishes). So in my sauce I put butter, garlic, basil, lemon juice (which I also drizzled on the scallops while searing), salt, pepper, and a little bit of salty pasta water. 

IT WAS SO GOOD. Seriously, it smelled amazing. Actually, I am so into everything lemony lately. I can’t get enough. My other housemate made a lemongrass salt scrub that is to die for – love that. I don’t know, I used to hate lemony things and now I can’t get enough!!

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Anyway, turn the scallops after ~7 minutes, so each side is seared well and then put on top of your cooked linguine.

IMG_1473Finally, add your weird looking, but freaking delicious, pasta sauce and top with a little grated parmesan.

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SO GOOD.

I also made coconut chocolate chip cookies, but I’m going to write a separate post about that because I like to organize my food blog by individual efforts.

 

 

 

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