Today in dinner.
You know what I haven't posted in a while? A recipe. I've been cooking a lot of familiar things lately, I guess. When I haven't been just eating a turkey sandwich or something.
Rotini Tricolori with Sea Scallops and Garlic-Tomato Sauce
Ingredients:
1 lb. fresh sea scallops, washed and drained
1 small head of garlic (yes, I said one head)
1 can diced tomatoes, including liquid
4 tablespoons unsalted butter (yes, I said 4 tablespoons, you can use less but that would be sad)
four handfuls of dried tricolor rotini pasta
salt and pepper to taste
Instructions:
1. In moment of weakness, buy sea scallops at supermarket. Upon arriving home, accept folly of purchase. Freeze.
2. Two weeks later, in moment of weakness, notice that scallops are still in freezer, taunting you. Defrost.
3. 18 hours later, notice scallops in fridge. Acknowledge that if you don't cook them right now, that's a lot of money wasted. Also, scallops are tasty. Comb kitchen for something to cook them with, since you know how to do one thing with mollusks, and that's a beurre blanc, and you have no wine and you doubt vodka is a reasonable substitution.
4. Everything tastes better with lots of garlic.
5. Peel and dice an entire (small) head of garlic. Wash the scallops and cut them into eighths: first like splitting a hamburger bun, then quartering from there. Bring a pot of salted water to boil for the pasta. Warm a large frying pan over medium-low heat.
6. When pasta water is boiling, put pasta in and follow box directions. Cut the butter into half-tablespoon pieces and melt in the frying pan. When it's liquid, add all that garlic and cook, stirring occasionally, until garlic is just soft.
7. Add scallops to pan. Raise the heat just a little, to medium. Stir to coat the scallops with the garlic butter.
8. Your pasta is done. Drain it and set it aside. Stir the scallops around one more time, wait about 30 seconds, and add the pasta to the pan. Mix it all up. Shake the pan. Give it a minute.
9. Pour the can of tomatoes into the pan with the other stuff. Mix everything up. Raise the heat to medium-high and heat, stirring/shaking the pan pretty much constantly until the liquid boils. AS SOON AS it starts boiling, turn off the burner and remove it from the heat.
10. Eat in a bowl with chopsticks while watching Grey's Anatomy continue its slow descent into ER territory.
In other news, my hero_valentines fic is done, and this season of Survivor is shaping up to be awesome.
Rotini Tricolori with Sea Scallops and Garlic-Tomato Sauce
Ingredients:
1 lb. fresh sea scallops, washed and drained
1 small head of garlic (yes, I said one head)
1 can diced tomatoes, including liquid
4 tablespoons unsalted butter (yes, I said 4 tablespoons, you can use less but that would be sad)
four handfuls of dried tricolor rotini pasta
salt and pepper to taste
Instructions:
1. In moment of weakness, buy sea scallops at supermarket. Upon arriving home, accept folly of purchase. Freeze.
2. Two weeks later, in moment of weakness, notice that scallops are still in freezer, taunting you. Defrost.
3. 18 hours later, notice scallops in fridge. Acknowledge that if you don't cook them right now, that's a lot of money wasted. Also, scallops are tasty. Comb kitchen for something to cook them with, since you know how to do one thing with mollusks, and that's a beurre blanc, and you have no wine and you doubt vodka is a reasonable substitution.
4. Everything tastes better with lots of garlic.
5. Peel and dice an entire (small) head of garlic. Wash the scallops and cut them into eighths: first like splitting a hamburger bun, then quartering from there. Bring a pot of salted water to boil for the pasta. Warm a large frying pan over medium-low heat.
6. When pasta water is boiling, put pasta in and follow box directions. Cut the butter into half-tablespoon pieces and melt in the frying pan. When it's liquid, add all that garlic and cook, stirring occasionally, until garlic is just soft.
7. Add scallops to pan. Raise the heat just a little, to medium. Stir to coat the scallops with the garlic butter.
8. Your pasta is done. Drain it and set it aside. Stir the scallops around one more time, wait about 30 seconds, and add the pasta to the pan. Mix it all up. Shake the pan. Give it a minute.
9. Pour the can of tomatoes into the pan with the other stuff. Mix everything up. Raise the heat to medium-high and heat, stirring/shaking the pan pretty much constantly until the liquid boils. AS SOON AS it starts boiling, turn off the burner and remove it from the heat.
10. Eat in a bowl with chopsticks while watching Grey's Anatomy continue its slow descent into ER territory.
In other news, my hero_valentines fic is done, and this season of Survivor is shaping up to be awesome.