It’s a cool thing to be married to a guy who says, “You don’t feel well. Tell me how to cook this new dish you’re thinking about and I’ll make dinner for us.”  So there I sat and told him what to do. Thanks, God.

My stove is a Blue Star 30-inch gas with gas oven built in Pennsylvania. I chose a smaller stove to increase counter space.

I was incredibly grateful because who wants to waste scallops? Asparagus–not even yet in season in Colorado– would wait, but scallops would need to be frozen. (NO!) I had been fighting what I initially thought was a cold, later figured was a sinus infection, and when I finally went to the doctor found out was a severe allergy problem–at least by then. Even with two allergy meds, I’m still snuffling and muffling all over the place. Eww. You get the picture; I’d eat whatever was cooked.

And so no matter what, Dave managed to put together what I thought was a scrumptious meal that filled and satisfied without stuffing this sniffly woman. I’m still on the Today Show’s Lose 10 by Summer  and this just filled the bill.  As Dr. Oz said on the initial program, “Carbs are in.”  Scallops and pasta certainly aren’t an unusual combination, and as blogging life occasionally goes, the next day I saw a post on the Food and and Wine fb page for a very similar meal; I can’t find the exact one, but this is nearly it.  I’m sure mine’s tastier!

A change from typical Sole Muniere (butter and lemon), I’ll blog this very fast fish and greens dish soon. Basil and Parm seem to be themes here…

While this appears to be and truly is in some ways a pasta dish, it is more a scallops and vegetable dish. The pasta is not a sidebar, per se, but is a smaller  ingredient drawing scallops, vegetables, sauce, and herbs together with a teensy bit of just enough whole wheat heft.  It provides the satisfaction and energy level I need as I continue weight loss.  (While I love fish or chicken and salad or greens, I can’t live on those forever. See above.)  So here I include about 1/8th of a pound of whole wheat pasta per serving… no more than 10-12 grams of carbohydrates. Which leaves room for a glass of Sancerre–the wine pairing made in heaven.  If you skipped your snacks, that is. Spaghetti and meatballs it’s not, but try this:

PARMESAN-BASIL SCALLOPS WITH PASTA and asparagus

serves 4  (Cuts in half easily.)  Read through recipe before beginning.

We found it easy to first heat the oven to 200 F and then put the pasta water to boil.  We next grilled the asparagus, afterward setting it in the oven to keep warm. The linguine was then cooked and a little added to each serving bowl, which were also placed in the oven while we made the sauce and cooked the scallops. You may like a different method or order; go for it.  This meal comes together quickly. Chill the wine early in the day and set the table before you begin cooking.

Ingredients:

• 1 pound trimmed asparagus, salted, peppered, oiled, and grilled 2 minutes on each side or oven-roasted on a sheet pan 12 minutes at 425 F.
• Zest of one lemon   -for the asparagus  (You’ll use the juice for the sauce.)
• 1/2 pound whole wheat linguine, cooked in salted and peppered water al dente
• Wine and lemon sauce   –see below for recipe
• 1 tablespoon Olive oil
• 1 pound sea scallops  –seasoned with salt and pepper, pan-sauteed or grilled in nearly smoking oil two minutes on each side 

Garnishes:

• 16 large shaved peels of Parmigiano-Reggiano cheese (use the potato peeler to make these)–about 2 ounces
• 2 tablespoons each minced fresh parsley and fresh basil or more to taste

DIRECTIONS FOR SERVING:

Divide cooked pasta between 4 bowls and drizzle with a little sauce. To each bowl, add a few scallops on top of the pasta, drizzle with a  bit more sauce. Place several asparagus spears to the side of the pasta and sprinkle with the lemon zest. Garnish each serving with about 4 Parmesan peels and a generous sprinkling of fresh herbs–about a tablespoon. Grind just a little more black pepper over all. Serve hot or warm.  Don’t over-season this dish; the delicacy of the scallops needs to shine.

WINE AND LEMON SAUCE:

• 1 tablespoon salted butter
• 2 shallot minced
• 1 small garlic clove, minced
• Kosher salt and fresh ground pepper
• 1 cup each dry white wine and chicken stock
• 2 tablespoons freshly squeezed lemon juice

Melt butter in a medium sauce pan; sauté the shallot and garlic briefly until just softened.  Season with a pinch each of salt and pepper. Pour in wine and chicken stock; bring to a gentle boil. Reduce heat and simmer for a few minutes until reduced a little. Taste and adjust seasonings.

{printable recipe}

WINE:  Sancerre  

Just for reading:  Article on world’s healthiest diets.

Sing a new song! Skip dinner in restaurants and make some scallops. It might even be faster.

Alyce