Friday, March 17, 2017

Scallop Pasta

If you've been following me on Instagram (and you really should!), then you'll know that I experimented cooking scallops last week. I posted a teaser picture of the recipe I was using, and then I even did an Insta Story about cooking the scallops.

So, how did it go?


Well, the original recipe from Parents magazine called for a pound of fresh sea scallops. (I would share the link with you but it no longer works!) I had to use bay scallops instead of sea scallops because they were cheaper. They were also frozen, not fresh. I'm not even sure if the seafood department at my grocery store carries fresh scallops.

So yeah, the scallops were not what I expected. They were very small, but I figured that would just make it easier to eat them. No cutting involved!

I didn't make this gluten-free because there was no way my husband was going to eat scallops. (I made this on a night when he wasn't going to be home for dinner, and the first thing we said when he walked in the house was, "Did you cook fish?") So that meant that I got to use REAL angel hair pasta.

I also didn't make my own pesto as the original recipe states. I just bought Barilla pre-made pesto because I didn't have time to make my own. (And don't tell me that making pesto is so easy. I'm sure it is if you don't have a 1-year-old crawling behind you who doesn't like the sound of the food processor.)


The above picture kind of looks like a bird's nest, doesn't it?

So, if you've been following along, you basically cook one pound of scallops seasoned with salt and pepper, cook eight ounces of angel hair pasta, and then combine scallops, pasta, and 1/4 cup of pesto (or more if you want more). It was a quick weeknight meal to make.

I really liked the pesto with the angel hair pasta. But with the scallops? Not so much. It wasn't bad, but it wasn't as good as I had expected.

But I'm glad I tried it!

What do you think? Got any other scallop recipes that might change my mind about scallops?

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