We have both been super busy the past few weeks with work, doctor’s appointments, family visiting from out of town, Valentine’s Day, a birthday bash to plan – Trey and I have barely seen each other – even more than usual. But I wanted to share this recipe from a few weeks ago.
It was Saturday night and Trey had to work late. Since Trey isn’t a big seafood person, I decided it was time to “treat yo self!”
I have always loved scallops and mushrooms, but shy of making two dinners I rarely get to actually make them. So I took the opportunity and made a delicious mushroom pasta with seared sea scallops.
1/2 lbs of large sea scallops
1/2 lbs of shiitake mushrooms, cleaned and stemmed
1/2 lbs of angel hair pasta.
2 Tbsp of olive oil
2 Tbsp of butter
Everything in this dish cooks about the same amount of time, so be prepared to juggle a bit, but it is definitely worth it. Start with some salted water to boil for the pasta.
In a separate saute pan, add 1 Tbsp of EVOO and 1 Tbsp of butter over medium heat.
In a second saute pan, add the other Tbsp of EVOO and butter over medium high heat.
Add the pasta to the boiling water.
Once the butter has melted with the oil in each pan, add the mushrooms in one pan and saute, stirring occasionally.
In the other pan, add the scallops and cook for 3 minutes, before turning and cooking an additional 3 minutes.
When the pasta is done, drain and add to the mushroom pan, mixing the pasta with the mushrooms.
When the scallops are done, put them on a paper towel to drain any excess oil.
Place a mound of the mushroom pasta on the plate and top with the scallops. Add some grated Parmesan and voila, You’re done!