In a previous post I wrote about my propensity for pulling random ingredients out of the fridge around dinner time and making things up as I go along.
When my kids ask what it’s called, I usually say something uninspired or unimaginative like Mom’s Casserole or Mom’s Pasta Surprise. Mom’s something or other. The boys pointed out both the lack of actual identification, in addition to the sad, boring name. One night I said, “No problem boys, you go ahead and name tonight’s dish…”
I think this may be the first and last time they’re allowed to name a recipe. (Or at the very least, I have veto power from now on.)
I give you:
Guatemalan Thunder Cow Scallops and Pasta
(yes, lots of ingredients, but it only takes about 10 minutes of prep and 15 of cook time.)
1 Tbsp butter
2 cups sliced mushrooms
1 tsp garlic salt
1 red bell pepper, chopped
1/3 cup diced red onion
½ cup dry white wine
1 Tbsp balsamic vinegar
½ cup half and half (or milk)
1/3 cup grated Parmesan cheese
1 Tbsp olive oil
1 clove smashed garlic
1 lb bay scallops, rinsed and patted dry
½ cup grape or cherry tomatoes, halved
1 cup fresh, chopped spinach
½ cup shredded mozzarella
1 lb box penne pasta, cooked al dente`
Salt and pepper to taste
In large skillet, melt butter and sauté mushrooms over medium-high heat. When softened, add garlic salt, bell pepper and red onion. Sauté about 1 minute. Add white wine and deglaze the skillet. Simmer for a minute or so, stir in vinegar and turn heat to low. Stir in milk and parmesan cheese and remove from heat and set aside.
Season scallops with a little salt and pepper. In another large skillet, heat olive oil over high heat and sweat garlic clove. When oil is hot, but not smoking, add scallops. Stir frequently for about one minute, making sure all scallops have touched the bottom of the pan. Cover and remove from heat. Let sit one minute.
Pour scallops and liquid from pan into vegetable/cheese/milk mixture. Stir to combine. Sprinkle tomatoes, spinach and mozzarella into pan. Serve over penne.
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