Remember when we were kids, when one kid would say “Hey do you like seafood?” and you would say, “Yeah, sure, I like shrimp and Filet-o-Fish and stuff,” and then the kid would take a bite of his/her food, chew it, and then open his/her mouth to reveal the chunky mush-fest aftermath of a PB&J sandwich? “SEEEEE! SEEEEE-FOOD!”
I don’t know why I thought of that. Perhaps it’s because this is my first real seafood dish (I’m not going to count my canned tuna and macaroni masterpiece). Or maybe it’s just because I’m an 8 year old trapped in a 20-something’s body. Anyway… On to the next one! I mean recipe. Serves 4-6
1 red bell pepper, diced
2 handfulls of cherry (or grape) tomatoes, halved or sliced
Shrimp (fresh or thawed from frozen)
Scallops (fresh or thawed from frozen)
4 cloves of garlic, minced
2-3 tablespoons of butter
Salt and Pepper, to taste
Parsley for garnish
I know it’s been a while here at the pasta diaries, but boiling a pot of water is like riding a bike. Once you know how to do it, you never forget. So go on now. When it’s boiled, add salt and pasta.
While your water is boiling, pat dry the scallops with a paper towel. Sprinkle with some salt and pepper. Place a skillet over medium-high heat and drizzle (drizzy drake) with olive oil. Once the skillet is hot, put your scallops in the pan. I used mini scallops, but if you are using large scallops, you’ll probably want to place them in the pan one by one, let them cook on one side for about 1-2 minutes, and then flip. They should be a golden colour on the flat sides. Once the scallops are cooked, set them aside on a plate.
Shrimpy time. In the same skillet, add a tablespoon of butter. Let it melt and then add in the shrimp. Cook until pink, and then set aside with the scallops.
In that same skillet (again! look at us!) add a tablespoon of butter and a drizzle of olive oil. Toss in your red peppers and tomatoes. Add in the garlic, and chili flakes. Stir until heated. Don’t burn the garlic!
Your pasta is probably ready now, so strain it, and this part is important: SAVE ABOUT A CUP OF THE PASTA WATER. I got in trouble for this tonight. I failed to save the water, and so the pasta stuck together a bit. Sorry Mom. So let’s pretend I saved the water. Add the strained pasta to the skillet (which should be on low heat) with the pepper/tomato mixture. Toss it around and slowly add some of that pasta water (use your judgement). Toss in the shrimp and scallops. Serve with parmesan cheese and a sprinkle of parsley if you’re feeling fancy. Fancy feast! Enjoy!