A Lettered Life: Pasta with Scallops

Monday, July 9, 2012

Pasta with Scallops - An Approximate Recipe

Remember those scallops we caught last week? We hosted some friends for dinner over the weekend and decided to share our bounty with them. This recipe is such a favorite for us, I thought I'd share it with you. CAUTION....there are NO measurements in this recipe because I usually just throw things in. So, if you're the type that needs measurements, this may not be the tutorial for you....

One more editor's note, I was hosting a dinner party, so I was too busy preparing to take very many pictures. Sorry, but here's the one money shot I did have time to get....

Here's what you'll need:

Flour (about a Tbsp)
Butter (about a Tbsp)
Heavy Cream (1 small carton should do it)
Gouda cheese, shredded
Andouille Sausage, sliced
Scallops (shrimp, oysters, lobster, or any shellfish will do)
Green Onion, chopped
Angel Hair Pasta (prepared according to package directions)

First, make a roux. This is just simply melting some butter, adding flour and then cooking it down until you have a smooth mixture. I use equal parts, about 1 tablespoon. You can find more specific instructions here.

Next, slowly add your heavy cream while stirring and let simmer until it just begins to thicken. Then, add your Gouda and stir until you have a cheesy pan of goodness. Taste and make the thickness to your liking. You can add some milk if you think the sauce is too rich, add more cheese if it's not thick enough.

Then, add your andouille sausage and scallops and simmer about 5 minutes or until just heated through.

Scoop the sauce over your pasta and top with green onion. Perfection!