Tired of heavy Winter meals? Chowders, Stews, Pot Pies and Creamy Pastas are the dishes that not only taste great but just make sense in cold weather. Toward the end of winter and the beginning of Spring there's certainly a need to bridge the gap, sure I want lighter foods but I also know that it just might be cold again tomorrow as winter tries to keeps its stronghold on cities across the country. My remedy for this is to cook a little something that can handle both seasons.
On the Menu Today: Pappardelle, Lemon, Scallops Watercress & Corn... In Lemon Butter Sauce
There's nothing heavy at all about scallops so adding a thick pasta makes the dish a bit heartier and by adding a light butter sauce it perfectly bridges the gap. This to me is the perfect goodbye to Winter, while saying hello to Spring without fully letting go or embracing the change.
For this we will need the following:
- Large Scallops (3 per person)
- Garlic (2 Tbs)
- Lemon Juice (1 Tbs)
- Lemon Zest (1 tsp)
- Pappardelle (16 oz)
- Watercress (2 cups)
- Cherry Tomatoes (1 pint)
- Corn (3 Cobs)
- Lime Leaves (4 each)
- Tamari Soy Sauce (2 Tbs)
- White Wine (1 cup)
- Butter (1/4 stick) small chips
- Chives (As needed)
- Olive Oil (3 Tbs)
Start off by salting your pasta water (should taste like the sea), cooking your pasta, setting it aside and reserving at least 1 cup of the pasta water. Marinate the scallops by adding the 1 Tb of garlic, lemon juice, 2 Tbs of soy sauce and 1 tablespoon of olive oil together and placing in a refrigerator for 10-30 minutes. Cut the watercress in half (lengthwise) and take the corn off of the cob as seen in picture below. Next add 1 Tbs of Olive oil to a sauté pan (high heat) and saute the corn for 2-3 minutes, next add the watercress, and then the tomatoes, finally adding the garlic to brown slightly about 2 minutes. Add a pinch of salt and pepper for one more quick turn/toss. Take the vegetables out and place in a bowl to sit aside while cooking the Scallops. Add 1 Tb of Olive oil to a heated (high) saute pan and add the Lime leaves, this infuses the oil. Take out the leaves and discard. Now dry off the scallops and place in the heated pan, adding salt & pepper to taste. Resist the temptation to move the pan around or to flip the scallops as this will give you a better sear on the scallops. Remove and allow to rest for 2 minutes. Build the dish by adding the pasta and veggie mixture to the hot sauté pan and adding 1/4 cup of pasta water allowing to cook down (the starch in the pasta and the pasta water will make a sauce. Plate as seen below. Meanwhile add a cup of white wine to a sauce pan to reduce by 3/4 adding chips of butter until the sauce is thickened. Finally pour the sauce over your completed dish as seen below. Add freshly chopped chives as a garnish.
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| With Sauce |
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