Monday, September 12, 2011

Scallops in cream sauce

Just a quick improv dinner that turned out tasty.

1 pound bay scallops
1.25 cup heavy cream
3 oz cheddar cheese
10 fresh basil leaves
0.25 cup grated parmesan cheese
0.25 cup milk
2 tsp starch
0.25 tsp dried oregano
3 cloves garlic
3 tbsp olive oil

Mince the garlic. Shred the cheddar. Chiffonade basil. Mix the starch with the milk.

Heat the olive oil and add the minced garlic. Heat for 30 seconds, until fragrant. Add the oregano.

Add the cream and the scallops. Bring to a boil and simmer until scallops are barely cooked (not translucent any longer). This will only take a short time.

Add the shredded cheddar and the parmesan. Melt in the cheeses. Then add the milk and starch mixture and bring to a boil.

Salt to taste and add the basil. Serve over linguine. Toss some pasta with the sauce and plate it. Then scoop some more sauce with scallops over.

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