The Kitchen Dance

Kitchen Dance

Before I ever knew how to cook, I secretly imagined myself in a kitchen with a glass of wine, music blasting and effortlessly moving around – cutting, dicing, sautéing, tasting, what I call “The kitchen Dance”…and voila, tonight was the night.

I found this recipe years and years ago and kept it around for this exact occasion – the comfort of cooking a meal…and enjoying every bite of it.

So tonight I came home with a million thoughts on my mind, running through my never ending to-do list and the only thing that could quiet my mind was to do some cooking. As per all of Faux Foodie Girl recipes, this one too was quick, simple, healthy, and delicious.

Orecchiette Pasta

The bay scallops had a slight sweetness that was perfectly balanced by the acidity of white wine sauce. Of course, for anyone obsessed with photographing their food photos, I loved the colorful red bell peppers, corn, scallions against perfectly al dente orecchiette. The key in cooking pasta is exactly 8 minutes!

Orecchiette, Bay Scallops, Vegetables with White Wine

Ingredients:

4tsp extra virgin olive oil

1 large red bell pepper

6 scallions

1 cup frozen corn

1/2tsp sea salt

3/4 tsp pepper

1 lb bay scallops

1/2 cup white wine

8oz whole wheat orecchiette

3tbsp chopped fresh cilantro

Directions:

  • Bring a large pot of water to a boil. Meanwhile, in a large nonstick skillet on medium-high, heat 1 tsp oil. Add bell pepper and cook, stirring occasionally, until slightly browned and tender, 7 to 8 minutes. Add scallions, corn, 1/8 tsp salt and 1/8 tsp pepper and cook, stirring frequently, until scallions are tender, about 3 minutes. Transfer to a large bowl and set aside
  • Keep skillet on medium-high and heat remaining 1 tsp oil. Add scallops, remaining salt and pepper and cook, stirring frequently, until scallops are slightly browned, about 2 minutes. Add wine and simmer, stirring occasionally, until reduced by about 3/4. Reduce heat to low. Add bell pepper mixture and stir to combine. Remove from heat and set aside
  • To boiling water, add pasta and cook al dente according to instructions. Before draining, reserve about 1/2 cup liquid into a heat-proof measuring cup and set aside. Return pasta to pot, off the heat. Add scallop mixture and 1/4 cup reserved pasta water and stir to combine. Add additional pasta water to moisten, as desired. Divide among serving bowls and sprinkle with herbs

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