Today that something good is Spaghetti al Limone with Scallops, spaghetti in a lemon cream sauce with fresh nutmeg, Italian parsley, parmesan and seared Scallops!
If you want you can leave out the Scallops, the pasta is awesome even without the Scallops but if you do it "right"...
Anyway, this dish calls for the following ingredients:
- 2 pats of butter
- 1/3-1/2 cups of cream
- Lemon Zest
- Lemon Juice
- grated nutmeg
- black pepper
- Parmesan cheese
- 4-5 scallops
As I said in a previous blog post, making a decent pasta is not that hard, just don't overcook the pasta, el dente is really the way to go!
So first grab a big pot and bring plenty of water with a little sea salt to a boil. Cook the pasta for about 8 to 10 minutes, about a cup of pasta per person should be enough, stir it regularly so it doesn't stick the pot and check regularly to make sure you are not over cooking it, as I said earlier, el dente is really they way to go.
Next melt 2 pats of butter in a pan and add the spaghetti. Add 1/3-1/2 cup of cream a little bit of lemon zest,and a squirt of lemon Juice, the grated nutmeg, just a little salt and some black pepper and TOSS WELL!
Turn the heat to high and let it reduce until the sauce gets thick. If you are not doing the scalops you are now almost there, al there is left to do is ross the spaghetti with parmesan cheese and parsley and move everything from the pan with tongs into bowl, leaving any extra sauce behind in the pan. Just garnish your dish with some parmesan and Nutmeg and you are done!
But if you do it right you should start on the Scallops while the sauce for the pasta reduces. In a separate small hot pan, add EVOO and sear 4 or 5 scallops quickly on one side, then using a spatula, flip the scallops over and sear the other side.
Now quickly finish the lemon spaghetti by tossing it with some Parmesan cheese and parsley, remove it from the pan with tongs into bowl, and again leave any extra sauce behind in the pan.
Lay the seared scallops on top of spaghetti and garnish the dish with with some parsley and nutmeg, Done!
If you want something great to drink with that, try the Domain Carneros Le Rêve Blanc de Blancs. Le Rêve, which translates to “the dream” in French, is a luxury Blanc de Blancs cuvee originally inspired by Taittinger’s Comtes de Champagne. Blanc de Blancs means "white of whites" or white wine made from white grapes. It goes amazingly well with this dish!