One night Dan was working down in the cellar and I wasn't sure what to have for dinner. It was one of those nights when I have "cooking block" which is like writer's block except who can think on an empty stomach? I pulled a bag of scallops out of the freezer and whipped up this delightful dish. It took longer to cook the pasta then to make the entree. I sauteed some fresh spinach in olive oil and garlic to serve under my scallops since I was going gluten-free. Boy that stuff really cooks down.
|Spinach with garlic|
This was a "dash of this and pinch of that" meal made without looking at a recipe. Here's what I did:
Saute garlic in butter. Add bag of frozen scallops. The frozen scallops will release water so let it cook down. Add 2 cups heavy cream. Stir in 2 tablespoons arrowroot to thicken sauce. Bring to a simmer and cook until scallops are opaque. Sprinkle with parsley and serve over pasta.