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.
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
4tsp extra virgin olive oil
1 large red bell pepper
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