30 to 40 minutes this will take you to make.
- Wild Scallops (cut to small cubes) Wikipage
- Capellini (very thin=Angel hair pasta)Wikipage
- Green Peas
- Asparagus (chopped)
- Celery (chopped)
- Orange Bell Pepper (chopped)
- Clarified butter (see this post for how to make one)
- Vegetable seasoning and herbs
- Garlic clove (diced)
- Sea Salt to taste
- Creme Fraiche (optional)
What you’ll need
- Chopping board
- Wok or saute/ fry pan
What I did:
Rinsed the scallops, sprinkle with choice of herb seasoning and set aside. Meanwhile, the Capellini was cooked in boiling salted water with the peas to desired texture. For my seared scallops, I lightly fried the scallops on both sides in the heated garlic clarified butter in the saute pan on the stove-top/ cooker burner. The scallops were removed from the butter and set aside, then I added the chopped vegetables to the garlic clarified butter in the pan on low heat, seasoned and stir-fried. Once ready, I added my capellini-peas combo to the vegetable stir-fry in the pan and tossed around until well mixed and then added the scallops last (to avoid over cooked scallops-a chewy rubbery product). The finishing touch was adding creme fraiche and mixed the whole dish on low heat. Then it was done!
This made for a light and healthy dinner, the scallops was a great addition. I usually use scallops with wine etc in dishes, but not this time. The light crunch of the asparagus with the scallop was nice.
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