Wednesday, September 23, 2009

Kitchen ballet or sea scallop dinner.

2 oz whole wheat spaghetti (1/8 of a box) $1.50 or so for a box of spaghetti
1/3 head of broccoli $2 for a head
4 sea scallops ($10.99/lb I got 8 for just under $4, about 50 cents a piece at Wegmans)
1 clove garlic
olive oil
Parmesan cheese
ground black pepper

(wish I had: fresh lemon juice)

How to do it seamlessly (a kitchen ballet if you will...):

Start water for pasta, put pasta in when boiling. Dice clove of garlic and broccoli. Heat up saute pan with olive oil, put broccoli into the pasta water, put garlic in saute pan. When oil is sizzling, set sea scallops in (make sure there is oil right where you set them). Pull broccoli out of pasta water with your trusty kitchen tongs, shake off water and plate. Flip sea scallops, hear them sizzle. Check that pasta is done (hopefully it is by now). Pull out of pot with tongs (or strain if you must) and let water drip off a bit before plating. Sprinkle Parmesean and pepper onto broccoli and pasta, plate scallops, grab toasty garlic bits and put on pasta and/or broccoli. If you have lemon juice (why, oh why, didn't I buy at least one lemon yesterday on my 2.5 hour grocery shopping trip!?) put it on now (you lucky so-and-so). Dive in!!!!

Smoothest meal I ever made!

A couple pieces of dark chocolate for dessert (though I probably should have waited a little bit before eating them!) I'm also realizing I need to get wine. Red and white. Probably in a box so that it keeps longer because I never finish a bottle of wine on my own (though I would if I made sure to cook with it, I was told that red wine makes homemade tomato sauce even better!)

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