Josh isn't a huge seafood fan. He likes fish (thank goodness) and he loves crab, but when it comes to shrimp, scallops, clams - let's just say they're not his thing.
For some crazy reason, unbeknownst to either of us, yesterday he was craving seafood. As soon as the words came out of his mouth I ran to the fish market, picked up some bay scallops and shrimp - both of which were on sale - and came home and made what turned out to be quite a delicious pasta dish. Even better--it only took about 15 minutes, which was crucial because I had already made lunch, gone grocery shopping, baked a fresh loaf of bread, made a double-layer carrot cake (more on those two later) and done our weekly session of power yoga. Whew!
Method was simple: saute some scallops (sprinkled with salt, pepper and a little flour to help them turn golden brown around the edges) for about 30 seconds per side. Remove the scallops from the pan, add some chopped garlic (I did one clove, but I think I'd up to two next time) and 1/4-1/2 a cup of a dry, white wine (we used a budget-friendly Pinot Grigio from Rioja, Spain) together with the shrimp.
Saute until the shrimp turn just barely pink and opaque, and remove from the pan (this only takes about 2 minutes total - overcooking shrimp is what gives them that nasty, rubbery texture they're so often known for. Add some clam juice, if you have it (this gives the pasta a bit more of a seafood-y flavor) and some flour or cornstarch (just about a tablespoon) to thicken the sauce. Add salt and pepper to flavor, as well as a good handful of chopped parsley. Add more wine/clam juice to taste and cook to reduce a bit. Toss with al dente pasta (I used linguine). Plate the pasta and arrange the seafood over it, pouring the accumulated juices on top, for extra flavor. Garnish with any leftover parsley.
Craving satisfied!
