Wednesday, April 25, 2012

4-25...Farfalle w broccoli and scallops in wine,lemon, butter sauce


Farfalle pasta
Broccoli florets
Sea scallops
Olive oil
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


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.


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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