Thank goodness it’s back to the blog for me! I finally found the inspiration to get back to the kitchen (complete with a busted oven–>my mom found that out the hard way when she was trying to bake cookies and coffee cake) and continue informing you all about “greener” and a lot of the time healthier (not so much today) ways to cook.
Seared Scallops and Penne in a Marsala Sun-Dried TomatoCream Sauce
- 1/2 box Whole Wheat Penne Pasta
- 3 tbsp. Unsalted Butter
- 10 large Scallops
- 1/2 Shallot, minced
- 1/4 cup Marsala
- Pinch of Saffron Threads
- 5 Sun-dried Tomatoes, chopped
- 1 cup Heavy Whipping Cream
- Basil, sliced, to taste
- Salt and Pepper, to taste
- Optional: Parmiggiano-Reggiano, grated, to taste
For the sauce: Melt 1 tbsp. of the butter over medium heat. Add the shallot and saute until translucent. Add the Marsala and cook until reduced by half. Add the saffron, sun-dried tomatoes, and cream and lower to a simmer. Let simmer for about 20 minutes.
Meanwhile: cook the penne in a pot of boiling salted water. Melt the rest of the butter (2 tbsp.) in a pan and saute the scallops until lightly browned. Top pasta with sauce and scallops. Then add the basil and Parmiggiano-Reggiano (if used).
- Scallops come in many varieties and are an acceptable fish to eat, according to the Monterey Bay Aquarium’s Seafood Watch List.
- Using organic heavy whipping cream means that the cow the cream came from is eating an organic diet: no pesticides are entering the water or permeating the ground since they are not used in organic farming!
- Basil is easily grown at home or found locally. Less food miles means less gas is being used to get the product to your table! Hooray for reducing your carbon footprint!
- Whole wheat pasta is better for you and the earth! It does not need as much refining as it’s bleached white alternative. Plus there are less chemicals used and sent into the environment.
- Check out the packaging you’re getting your pasta in as well. Many pastas now come in recyclable cardboard packaging.