Hold the phone. 70 degrees in February!? Say WHA.
ranch hot sauce in my bag, swag…. just like beyonce, this weather is bae <3
So the obvious recipe choice for not cloudy with a chance of zero meatballs is clearly seafood. And of course a carb, since it is Friday and you all know I need something of substance to soak up the bottle(s) of fermented grapes that I’ll be chugging later on in the
(actually some eye candy suggested scallops and so I basically was forced (not forced at all) into making them…… *twist my arm*).
But seriously, there is nothing more perfect than sunny skies & mouthwatering flaky scallops with a browned butter sage sauce served over a bowl of pasta. Like to die. I definitely wouldn’t mind if this was my last meal.
Actually only if I had pizza for dessert, with a mound of mayonnaise on top. Then I would be okay with this being my last meal.
*I mean a bowl of kale sans dressing since I’m like sooooo healthy*
You MUST pay attention when cooking scallops. Don’t start another task because there is a high chance you’ll forget about them and every second counts when it comes to searing these little mollusks. Mine were on the larger side and only needed about four and a half minutes of cooking time. 2 1/2 on one side, and then 2 minutes on the other. And if you are unsure, ask the person behind the counter who handles the seafood.
I like to cook my scallops in just 2 tbsp of butter FIRST and then set them aside tented in tin foil to keep warm while I prepare the sauce. This way I have more control of how much sauce I want on top (obviously all of it, but I have to respect others of normal weight).
SO with that being said you might have half of the sauce left over, depending on how much you want to add to both pasta & scallops. But it is better to have more than to be without.
If you want to skip the pasta, try serving this over a bed of arugula with a nice lemon/oil dressing (and lots of salt and pepper).