Today's Experiment
- Sear jumbo scallops in butter. Season with salt. Two minutes per side. Set aside.
- Throw in a minced shallot and a small clove of minced garlic into the brown butter and sautee.
- Deglaze the whole mess with some lemon juice.
- Throw in some al dente spaghetti and a big handful of parsley. Salt and pepper. Toss to coat.
- Put the scallops back on top.
The acid from the lemon worked well with the sweetness of the scallops. I think it needed a dash of white wine for a more complex flavor, but I didn't feel like buying a bottle of wine just to use a tablespoon.
The dilemma for a single guy, it takes just as much effort to cook for one as it does to cook for many, and it's not significantly cheaper. I still need to buy a bunch of parsley even if I only use a few stalks. Especially with seafood like scallops, it's not something I can freeze and save for later.
Tomorrow: Rubio's fish tacos, 99 cents for a limited time.
Posted by mikewang on 11:28 PM