SEARED SCALLOPS and FETTUCINE with TANGY CARROTS and a really good book

 

This book I recommend by Ruth Reichl

makes food sound irresistibly intriguing

and expressed this idea that speaks to me even though I don't totally agree with it :

 “working is the only thing that keeps you young.” 

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SEARED SCALLOPS and FETTUCINE with TANGY CARROTS   (Serves 4 to 5)

      (for a side, serve buttered asparagus or a salad)

The fettucine recipe is loosely based on a recipe in Bon Appetit's PASTA AND PIZZA cookbook.

6-8 ounces onion

8 ounces carrots

1 ½ tsp fresh thyme (or ½ tsp dried)

1/3 cup olive oil

½ cup dry vermouth

¼ tsp minced garlic

½ tsp coriander seed, crushed (with mortar & pestle)

½ tsp dried marjoram

1 tsp salt

1 bay leaf

¼ tsp crushed red pepper

 

¼ cup fresh lemon juice

¼ cup chopped parsley

2 tbsp minced green onions or chives

¼ tsp coarse black pepper

 

Parmesan

1 pound fettucine

1 tbsp olive oil

1 pound scallops

Salt & pepper

2 tbsp butter

 

·        Slice onion finely in short slivers.  Set aside.

·        Slice carrot into matchsticks.  Set aside.

·        Chop parsley and set aside.

·        Mince green onions and set aside with the parsley. 

·        Juice a lemon and set aside ¼ cup. 

·        Put 1/3 cup oil into large saucepan.

·        Pinch leaves off thyme and put into the saucepan.

·        Crush coriander seed with mortar and pestle and put into saucepan. 

·        Add vermouth, garlic, marjoram, salt, bay leaf, and crushed red pepper.

·        Stir in onions. 

·        Cover and bring to a simmer.   Time 2 minutes.

·        Add carrots.  Time 3 minutes.  Taste carrot.  It should be tender but still crisp. 

·        Take off heat and add lemon juice, parsley, green onions, and ¼ tsp pepper.   

·        Set aside, covered, until you are ready to finish making the dinner.

·        Pat scallops dry with paper towels and refrigerate until you are ready to finish making the dinner.

·        Prep a salad or cook asparagus now for a side.

·        Grate some parmesan and set aside.       

******

·        Set table.

·        Put grated parmesan on table. 

·        Bring large pot of water to a boil.  Add 1 tbsp salt.

·        Start to reheat onion & carrot sauce, covered, on low heat.

·        If you are serving asparagus, start reheating it on low heat.

·        Sprinkle scallops with salt & pepper.

·        Melt 2 tbsp butter in a very large skillet over medium-high heat. 

·        Add scallops and sear them for 3 minutes on one side and 2 on the other.  Take them off the heat when they are opaque.   

·        Stir fettucine into large pot.  Test after 8 or 9 minutes.  Drain.

·        Put fettucine into large serving bowl.  Stir in a tbsp of olive oil.

·        Stir onion and carrot sauce into fettucine. 

·        Serve.  Yum!   

 

 

Bryan, Nicole, and Kepler in a Mexican café, 2021