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.



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!!



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.



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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