October 10, 2007

Darling You Can’t Be Depressed Tonight, We’re Having Seafood!

Although I wish I could claim the title as my own, I can’t. It came from an episode of Huff and as soon as I heard it I knew it would somehow work its way onto the blog. This scallop pasta was the perfect excuse to use it. You really can’t be depressed when you’re eating a meal this good. And for anyone who fears scalloped potatoes, (I happen to have firsthand knowledge that people like this exist) you'll be happy to know that these scallops are completely different...

This is also my submission to Presto Pasta Night, hosted each week by Ruth of Once Upon a Feast.

Seared Scallops with Spicy Honey-Citrus Glaze (Adapted from Bon Appetit, September 2007)

1/2 cup honey
1/4 cup fresh orange juice
2 T ponzu sauce
4 teaspoons finely grated lemon peel
2 teaspoons finely grated lime peel
11/2 teaspoons hot chili sauce (such as sriracha)
1 T finely grated ginger

3 tablespoons butter
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
2 lbs scallops

2 red bell peppers, sliced and sautéed
Spaghetti, cooked to al dente

For glaze:
Stir all ingredients in small saucepan over medium heat until heated through. Set aside.

For scallops:
Preheat broiler. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic. Sprinkle scallops with salt and pepper. Cook scallops until browned on 1 side, about 1 minute. Turn scallops over and cook 1 minute. Spoon 1 teaspoon glaze atop each scallop. Place scallops in broiler until glaze browns, about 1 minute.

To serve: Divide spaghetti among 4 plates. Top with scallops and red peppers. Drizzle remaining glaze over.

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K & S said...

this sounds wonderful...I think I may have seafood for dinner too :)

Nabeela said...

I've never tried scallops before...I wish I was courageous enough to give them a try!

aria said...

i would definitely NOT be sad if i had that beautiful dish before me. the glaze sounds delish!

Lydia said...

I love scallops, but I think it could eat this for the glaze alone! Sounds perfect, and my scallop-loving husband definitely would not be depressed if I made this for dinner.

Deborah said...

I love scallops, and this glaze sounds amazing!!

lynn said...

Yummm! What is not to like here?

Ruth Daniels said...

I love scallops and this is one fabulous recipe for them. Thanks for sharing with Presto Pasta Nights.

MyKitchenInHalfCups said...

Could not be depressed, I'd be super happy with this for dinner!! Bring it on. And we've had sea food three nights this week.

Susan said...

I've never seen Huff, but that is one great title. And a great meal too.

Valli said...

Seafood would hit the spot I am sure. This dish looks exceptional!!!!We have a really great place that has just opened up about a year ago.(hooked on Seafood) Everything is fresh (at least as fresh as it can be inland). They also serve the best fish and chips I have ever had as an added business. Must be the fresh sea food.

Kevin said...

That looks good and sounds pretty tasty. I recently tried scallops for the first time and I am now looking for recipes to use them with. Bookmarking to try later.

Fruittart said...

I'm depressed b/c I'm not having those scallops tonight. Mmmm . . . looks lovely again, Brilynn! ;-)

Rasa Malaysia said...

OMG...those succulent scallops are totally calling my name...knowing that I am such a seafood lover!!! DELICIOUS. I want some please!

Belinda said...

This would certainly cheer ME up if I was feeling down and out! Wow...these scallops sound terrific, and doesn't the red pepper add a wonderful, appetizing shot of color...love that!

Peggy said...

Personally, I highly recommend trying the extra-virgin olive oil from Holy Food Imports.
It is imported to the US from Israel, and it is produced using cold presses,
as was the method over 3,000 years ago.