Hi everyone and please click on the title of this post to read more. Well, in the last post, I discussed making food that the whole family would eat. Today, I have a recipe for you that might just need to be for the grown ups. It is too delicious, rich and creamy, but mostly too expensive to waste on the kids. We don’t want our kids to drain us of precious funds now, do we? (My sister Peggy’s kids LOVE macadamian nuts and shrimp-that would put our family out on the street.)
So, while my kids and my friend Leslie’s daughter were making a meal out of their pasta and quesadillas, we fine -dined on this truly simple yet decadent dish. I hope you enjoy it! P.S. Please don’t forget to bring your family this Sunday to the first ever Parents Who Rock family concert in Montclair to benefit music in the public schools via Little Kids Rock. For more details, go to www.parentswhorock.com We will be auctioning off a kid’s guitar…
Scallops in lemon cream sauce:
1 lb scallops, dried with a paper towel. If the scallops are really big, cut them into one inch chunks
canola oil
lemon cream sauce:
3 TBS butter
2 TBS lemon juice
1 cup heavy cream
1-2 tsp lemon zest
salt and pepper
1/2 cup grated parm cheese optional for sprinkling at the end
cooked pasta for two
In a non-stick skillet or a stainless steel skillet with enough canola oil to coat the pan, pan fry the scallops until they start to brown and then flip them (should take a couple of minutes on each side). They will emit some liquid as they are cooking so to reduce the liquid and maximize the browning, you can cook just a few at a time. Remove, set aside on a plate to rest and you will add them to the sauce later.
Separately, in a medium sized saucepan, heat the butter, lemon juice and zest. Once the butter has melted, let bubble for a few seconds. Pour in cream and season with salt and pepper, stirring until cream has reduced by half. Add seared scallops and mix to combine. Pour over hot pasta for two. Yum!
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