I'm Just Here To Cook…and Eat!

Scallops in a Lemon Butter Sauce

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As we continue our tour through Greece, I was reminded of a dish I haven’t made in some time. Looking through all my cookbooks the other day, I saw a recipe for scallops over pasta and remembered the dish my mom used to make. And then I remembered I had the recipe. When I went to retrieve it from my recipe binder, the flood of memories came back and seeing this little exchange and her handwriting again brought me to tears. I’m not sure I ever shared this, but my mom suffers from an atypical form of Parkinson’s and not only hasn’t been able to write for some time now, but hasn’t been doing well overall at all as of late. Another recipe I’ll always keep around and never transfer onto its own recipe card. 

My mom always said she should have been a doctor with that handwriting lol. (And the above is “neat”!!). It always made me chuckle. And believe me she was definitely smart enough to have been one which I think, weirdly, makes it even funnier. 

Anyways, off to the store I went for scallops after I pulled myself together because I knew I had to make this dish as my next Foreign Food February. With just a few small tweaks, the smell of this dish cooking brought some more tears to my eyes. It’s a quick and easy must try trip to Greece. 

Ingredients 

1/2 lb bay scallops or sea scallops cut in 4ths
Greek extra virgin olive oil, twice around the pan
1 clove garlic, minced
1/2 tsp oregano
Salt and Pepper to taste (I made this extra peppery)
Juice of 1 lemon
1 tbs butter (lactose free for me!)
1/4 cup plain bread crumbs
1/2 lbs pasta, cooked to al dente

Directions 

Sauté the garlic in the oil for about 20 seconds so it’s starting to become fragrant. Add the scallops, which have been patted  dry. Season with pepper. Cook for about 5 minutes, mixing a few times. As you’re not cooking to sear the scallops, some juices will begin to release which will be important for the next step. 

Add the butter to form a sauce, cooking for about a minute. Add the lemon juice and cook for another minute. 

Remove the sauce from the pan and reserve to the side. Sprinkle the scallops with the breadcrumbs and place under the boiler for about 5 minutes or until browning. 

Mix the pasta with the sauce and add the scallops over top. Serve with a side of a Greek village salad (tomatoes, cucumber and feta). 

Hope you enjoy this as much as I always did. 

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