Scallops with Lemon Butter Sauce and Butter Parmesan Spaghetti

Freezer burned scallops from Japan at 

So a few mornings ago I woke up and the first thing I saw on my FB feed was one of those recipe videos about scallops. And its been a along time since I had scallops (well, non-sashimi ones, anyway) so I got a craving. I went to the German butcher and got some frozen ones. Unfortunately they were a frozen and had some freezer burn, but I don’t think you can get them anywhere else here, so sans choice, I went with it. They weren’t cheap, though. 12 large scallops cost me 2000 taka!

I used whey from my cheesemaking as the pasta water. Hence the cloudiness.

So for the spag, its pretty easy. Just boil some water, throw the pasta in with a tablespoon of salt and then boil until done al dente. Drain it, reserving about 1/2 a cup of the water. Throw the spaghetti back in the hot pot, and add about 1-2 tablespoons of butter and 1/2 a cup of parmesan, some chili flakes, and some minced garlic, along with 1/4 cup of the reserved water from the spaghetti. Stir, and taste, adding more water, butter and parmesan to taste. Garnish with parsley and set aside.

Sear those scallops!

Now for the scallops. Pat the scallops with some salt and pepper. Melt some butter at medium heat in a skillet, preferably stainless or cast iron — although the burnt bits will stick, it’ll taste better in the end. Take care not to burn the butter, keep the heat somewhat low. Add the scallops and some minced garlic. and cook for about 1-2 minutes a side, or until done, still at medium heat. Set the scallops aside and cover to keep warm.

IMG_3969In the same skillet, pour in the wine and lemon juice, and use a wooden spoon to scrape the brown bits off the bottom of the skillet and mix. Bring to a boil, and gradually throw in the cornstarch mixture, the lemon peel, and some basil. Add salt and pepper to taste, and remove from heat.

A bit borwner than I would have liked, but still tasted

Serve the sauce on top of the scallops with the pasta. Voila!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s