Let’s cook!

Five-Spice Scallops with Pumpkin Curry Noodles

1 package of Lo Mein Noodles

20 sea scallops

5 tablespoons vegetable oil

3 cloves garlic, chopped

2 inch ginger root, grated

1 red bell pepper, sliced

1 teaspoon red pepper flakes

3 tablespoons creamy peanut butter

1/4 cup soy sauce

15oz can pumpkin

2 tablespoons red curry paste

2 tablespoons five spice powder

2 scallions, cut for garnish

Cook the noodles per the package instructions. Heat a large skillet over medium heat with 2 tablespoons vegetable oil. Add garlic, ginger, red bell pepper and cook for 2 minutes.

Add the red pepper flakes and cook for another 2 – 3 minutes.

Add the peanut butter and cook until it has melted.

Whisk soy sauce into the peanut butter.

Add pumpkin and curry paste to the skillet.

Stir well to blend and the sauce will be VERY thick. Add 1/2 cup of water and turn down the heat to low and simmer while you cook the scallops.

In a medium bowl add the five-spice.

Add scallops to the bowl and ensure they are coated well.

Add 3 tablespoons to hot skillet. Once the oil starts smoking add the scallops.

Sear on both sides and add the scallops to a plate.

Drain your noodles and return them to the pot. Add the curry-pumpkin sauce to the pot.

Toss thoroughly so that the noodles are coated well.

Time to plate!

Here is the close-up:

This meal took a total of 35 minutes from start to finish! I also have lunch for tomorrow now!

Happy Cooking!

Let’s cook!

Sauteed Scallops with Tarragon Sauce

For the Tarragon Sauce

1/2 cup mayonnaise (Duke’s is the best for this)

1 tablespoon capers, drained

1 tablespoon fresh tarragon leaves (chopped)

1 tablespoon minced shallot

1 teaspoon white wine vinegar

2 garlic cloves, chopped

1/2 teaspoon Dijon mustard

1/4 teaspoon smoked paprika

salt and pepper to taste

For the Scallops

15 – 20 large sea scallops

canola oil

salt and pepper

For the tarragon sauce, put the mayonnaise, capers, tarragon, shallot, vinegar, garlic, mustard, and salt into a blender.

Pulse several times, until well combined. Transfer to a bowl and add paprika.

Let the sauce rest.

Add half a stick on butter to a skillet over high heat.

While the butter is melting coat the scallops with canola oil, salt and pepper.

Place the scallops in the skillet and cook 3 – 4 minutes on each side.

The scallops should be barely opaque in the center and should feel firm to the touch but with some give. Whatever you do, don’t overcook the scallops, or you will have new hockey pucks. For this dinner, we had wild rice with cooked spinach. Here is how I did the plating.

Here is another view:

Here is a close-up:

I will use the rest of this tarragon sauce for cold crab claws which I will feature soon!

Happy Cooking!

Linguini with Seared Sea Scallops, Lump Crab and Spinach

1 package of linguini cooked

3 sea scallops per plate

1 tablespoon olive oil

2 cloves garlic, minced

1 small shallot, diced

1 bag (3 oz) sun-dried tomatoes

1.5 cups baby spinach

1/4 cup white wine

4 oz lumb crab meat – cooked

1 teaspoon red pepper flakes

1 tablespoon pine nuts

1/4 cup shaved parmesan cheese

salt and pepper to taste

Sear scallops in a hot saute pan with olive oil.

Remove the scallops from the pan after you sear each side and set aside to rest.

In the same pan, saute the garlic and shallots. Cook for about 2 – 3 minutes.

Add the sun-dried tomatoes and spinach and heat through.

Time to get the yummy goodness from the bottom of the pan-deglaze with white wine.

Add crab and red pepper flakes after the smoke settles from the deglazing the pan.

Do not stir anything. Add cooked pasta into the pan and then toss (or stir if your are not comfortable with tossing a hot pan).

Time to plate, so garnish with pine nuts and parmesan (see I told you this was a quick meal).

Here is a close-up:

So here is another “I beat Rachel Ray” dinner, and trust me ,this is simple yet PACKED with flavor!

Tomorrow I will decide what to cook based on the emails I get  from readers on what they want to see. So if you have a special request, be sure to send it to: thecookinghusband@gmail.com

HAPPY COOKING!

Seared Sea Scallops with Herb/Wine Sauce on Linguini

1 package of Buitoni Linguini

1 pound of sea scallops

1 tablespoon olive oil

3 tablespoons of butter

2 cloves of garlic, chopped

1 large shallot, chopped

1 teaspoon of crushed red pepper flakes

4 springs fresh thyme

1 cup of white wine

a good handful of fresh basil leaves torn

about half of a handful of parsley, chopped

1 lemon, you will use the zest and juice from this lemon

Preheat a large skillet over medium heat. Add 1 tablespoon of olive oil and turn the oil in the pan so it gets coated. Now add 2 tablespoons of butter.

When your butter melts into the oil it is time to add the scallops. You will want to ensure your butter/oil mixture is hot and you will be able to tell by the smoke produced by the skillet at the surface. DO NOT ADD SCALLOPS UNTIL THE SKILLET IS HOT! Ok got your attention trust me this makes a difference on the meal.

Brown the scallops which if you followed the directions on ensuring of a hot skillet, this will take about 2-3 minutes on each side.

Ok now the scallops are done, remove the scallops from the pan and cover with foil to keep them warm while you finish the rest of the dish. (This is when I start my pot of water for the linguini)

Now add just a little bit of olive oil to your skillet over high heat and add garlic, shallots, crushed red pepper, thyme, and salt to taste.

Once this comes to a boil, reduce the heat a little and saute everything for about 4 minutes. During these four minutes make sure you stir constantly and I enjoyed a glass of wine while stirring to make it a little more interesting. Ok now add the wine and this should free up the pan drippings which I call YUMMY GOODNESS! Now once the drippings free up add the clam juice.

Cook this for about 4 minutes and now add the basil/parsley:

Add lemon zest:

Add lemon juice:

Then add the remaining butter:

While the butter is cooking into the sauce, I add my linguini noodles to the pot of water that should be boiling by now. Stir the wine sauce and within two minutes my noodles are done and I add them to the sauce.

Let the pasta soak up the sauce for 1 minute before you start stiring everything up–this also makes a difference in this dish.

Now time for the plating:

I served this dish with a bottle of Pinot Grigio and we actually ate outside which was very nice. I hope you enjoy!

Happy Cooking!

Check back tonight for recipe/pictures.