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Wednesday, October 6, 2010

Scallop, Mushroom, and Onion Pasta

Seafood and (pasta) sauces seem to be a recurring theme here, so I'll add another recipe for good measure. This recipe was developed by a Japanese man who works full-time, so it's pretty basic but still very good.
1 small onion
mushrooms (any kind, and as much as you want)
4-5 large frozen scallops (obviously they don't have to be frozen, and you can use more)
olive oil
garlic (either chopped or in paste form)

See? Already the lack of actual measurements in the ingredients points to how easy this recipe is.

Getting the timing of the steps in this recipe just right in order to maximize time and energy efficiency can be a little tricky since there are variations on how long the particular pasta you have takes to cook or how fast you can prepare the other ingredients, but here is my interpretation on how things should be done:
  1. Remove scallops from the freezer. To help with defrosting quickly rinse them and leave them out.
  2. Slice the onion and mushrooms thinly, and set aside.
  3. Cook the pasta according to the directions on the package, but cut the cooking time short by 1-2 minutes.
  4. While the pasta is cooking, heat a small amount of olive oil in a pan and cook the garlic until aromatic (that is a term outside of chemistry, right? I'm very serious about this question.) on low heat. Then add the onions and mushrooms, and cook on medium heat until the onion turns translucent.
  5. When the pasta is done, add two ladlefuls of the pasta water (?) to the pan, add the scallops, and continue to cook.
  6. After the scallops are just about cooked, mix the pasta and onions/mushrooms/scallops together, and cook briefly on high heat. Add salt and pepper to taste.

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