We are cooking up a storm today! Due to being prego (we’re about 12 weeks in now!), I kind of lost the desire and inspiration to prepare food so I haven’t cooked hardly at all for the past few weeks. I think I’m finally past that stage and (hopefully) I’m back!
Tonight, I welcomed the cool, October weather with my favorite roasted brussel sprouts (thanks again to Lil for this recipe, which I’ve used numerous times) and white-wine scallop pasta. Both excellent and comforting dishes. I’ve made these brussel sprouts for many gatherings and they are always loved by lots. People who don’t even like brussel sprouts have asked me for the recipe – it’s that good. I think, if you love cabbage like I do, you’ll like these. The scallop pasta is another favorite of Noah and mine. Aside from obtaining the scallops, both dishes are actually amazingly easy to prepare.
Roasted Brussel Sprouts With Pecans
2 lbs brussel sprouts, trimmed and halved
1 c pecans (or walnuts), roughly chopped
2 T olive oil
2 cloves garlic, finely chopped
1/2 t salt
1/4 t pepper
Directions: Heat oven to 400 degrees. On a large rimmed baking sheet, toss all the ingredients together. Turn the brussel sprouts cut-side down. Toast until golden and tender, 20-25 mins.
Scallops With White Wine Sauce
2 T olive oil
1 clove garlic, minced
2 T minced shallot or red onion
1/2 c white wine
1 lemon, juiced
1/4 c butter
1 lb sea scallops
salt and pepper to taste
1. In a skillet over medium heat, brown the garlic and then the onions.
2. Pour in the white wine and lemon juice. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
3. Cook the dry scallops in the butter sauce until the center is opaque (about 2 mins on each side), making sure not to overcook the scallops.
4. Remove pan from heat and remove scallops from sauce. Set aside.
5. Toss 1/2 lb of pasta (I used linguine) with the wine-butter sauce and the chopped parsley. Serve and top with scallops.