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)

Glaze:
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

Scallops:
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.

Technorati Tags:

Scallops + Pasta