A few weeks ago I wrote about my friend Melinda’s Friday night date nights with her husband and how they recreate their first date with Thai food.
This week’s Dine In blog post is about another friend, Sarah, and her date-night disaster that ended with her meeting her current husband.
Sarah wrote, “Back when I was in college, I decided I’d cook dinner for my boyfriend, Sam. I tried to make chicken parmesan, but I’d never fried anything before and the oil got too hot and caught on fire. The fire department had to come and put it out. Sam got really, really, really mad at me, and I had no idea why. It was an honest mistake, but it showed me something about his character that I didn’t like. We broke up shortly thereafter, but then I bumped into one of the volunteer firefighters who had responded to the call at my apartment. We ended up exchanging phone numbers and the rest is history…12 years later.”
Since then, Sarah has perfected chicken parmesan, but this dish with scallops and pasta is one of her current favorites. She’s pleased to report nothing has caught on fire since then, but luckily, if it did, she’s married to a firefighter.
Scallops with Linguine and Tomato-Cream Sauce
1 cup dry white wine
1/4 cup shallots, minced
2 Tbsp fresh lime juice
1 Tbsp fresh ginger, grated and peeled
2 Tbsp whipping cream
1 Tbsp butter, cut into small pieces
2/3 cup plum tomato, chopped and seeded
2 Tbsp 1 tsp fresh cilantro, chopped and separated
3/8 tsp salt, divided
1/8 tsp black pepper
1 1/2 cups hot cooked linguine
3/4 lb large sea scallops
Combine wine, shallots, lime juice and giner in a medium skillet; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.
Return wine mixture to skillet. Add cream; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato, 2 tablespoons cilantro, 1/4 teaspoon salt and pepper. Add linguine; toss well. Cover and keep warm.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle scallops with 1/8 teaspoon salt. Arrange scallops in pan; cook 2 minutes on each side or until done. Add scallops to pasta mixture; toss gently to combine. Garnish with cilantro, if desired.
Nutritional Information: Calories Per Serving: 426, Calories from Fat: 29, Fat: 14 g, Cholesterol: 92 mg, Sodium: 794 mg, Carbohydrates: 41 g, Fiber: 3 g, Protein: 35 g, Iron: 3 mg, Calcium: 75 mg