INGREDIENTS:
Farfalle pasta
Broccoli florets
Sea scallops
Olive oil
Butter
Garlic and shallots
Dry white wine
Fresh dill4-25…Farfalle
with broccoli and sea scallops in a light cream, butter, lemon, and wine sauce.
Whipping cream
Fresh lemon juice
PROCESS:
Sauté the garlic and
shallots in olive oil with red pepper flakes until soft. Add the broccoli, scallops, butter, and
dill, and cook uncovered over low-medium heat for about 5 minutes before adding
the wine (1/4 cup) and lemon juice.
Continue cooking un-covered until the wine cooks off. Add the cream and butter and stir
frequently.
When the pasta is ready
add it to the pan, mix well – as opposed to mixing not well – and serve.
COMMENTS:
This was wonderful…I’m
such a good cook…tra lala lala…and the humility gods will strike me down
tomorrow. Seriously, this was
good. The tricky thing is timing
the sauce so it doesn’t sit around to long waiting for the pasta.
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