I swear I was Italian in a past life because my love for pasta borders on infatuation. I could quite literally eat pasta for each meal every day and not tire of it, and I doubt I’m the only one who can say this with confidence. Not only is pasta positively delicious, but it is incredibly versatile in terms of what sorts of creations you can concoct with it.
I had a hankering for some pasta recently and thought I would snoop through Google to see if I could find an enticing recipe, and I did. This one for White Wine-Garlic Pasta with Scallops comes from countryliving.com.
“Ingredients
- Kosher salt and freshly ground black pepper
- 12 oz. linguini
- 2 Tbsp. olive oil
- 1 lb. sea scallops, muscle discarded and patted dry
- 2 cloves garlic, sliced
- 1 shallot, chopped
- 1/2 cup white wine
- 1 cup chicken stock
- 2 Tbsp. unsalted butter, cut into pieces
- 1/2 cup chopped fresh basil, fresh tarragon, and fresh chives
“Directions
-
- Step 1 Bring a large pot of salted water to a boil. Cook pasta 3 minutes less than the al dente time on the package; drain.
- Step 2 Meanwhile, heat oil in a large cast-iron or nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook, turning occasionally, until golden brown and just cooked through, 2 to 4 minutes. Transfer to a plate.
- Step 3 Add garlic and shallot to skillet. Season with salt and pepper. Cook, stirring occasionally, until shallot is just tender, 2 to 3 minutes. Add wine and cook until thickened, 1 to 2 minutes, scraping up any burnt bits. Add stock, butter, and cooked pasta. Cook, tossing, until pasta is al dente and stock is thickened, 2 to 3 minutes. Stir in herbs and scallions. Season with salt and pepper. Serve immediately,” the website explains.
Why not savour this for dinner tonight?
Photo by Sebastian Coman Photography on Unsplash
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