Pasta With Scallops: The Perfect Fancy Shmancy Summer Dish

You make a lot of mac and cheese. Right? Don’t lie. I’m onto you.

By Sara

The thing is, you could very easy (and for much less money than going out to eat) make a much more enjoyable and fine-dining form of carby goodness: pasta with scallops.

This is a particularly good dish for entertaining. Also, did I mention it’s delicious? Well, it’s delicious.

Now get cracking:

Stuff You’ll Need

-1 pound of the pasta of your choice (but NOT something individual like bowties or elbows)

-1 1/2 pounds of scallops

-3/4 cups of butter

-3 shallots

-2 cups of a dry white wine (perhaps a Pinot Grigio?)

-3 tablespoons of flour

-2 cloves of garlic

-2 tablespoons of cream (note: you can substitute half&half if you want to save the calories)

Now:

Wash the scallops really, really carefully. This dish is pointless if you get sick.

Mince the garlic till it’s quite minced and chop up the shallots until they’re quite chopped.

Simmer the scallops in the wine until they are tender (but not until they’re rubbery! watch them closely!). Then drain the liquid into a bowl. (You will need it later.)

Melt the butter into a pan and saute the garlic and the shallots, stirring in the flour. Then add in the cream (or half&half) and the liquid from before. Mix all this shiz together until it’s blended nicely.

Now add in the scallops and add salt and pepper as needed. While you’re doing this, you should be boiling the pasta.

When all these things are done, put them all together. Deliciosa! Enjoy!!

(Bonus if you get a hottie over to share the spoils of your work. Deliciosa x 10!)

[Image courtesy of www.taunton.com]