Spaghetti with Scallops and Peas

When I want help in making a sustainable seafood purchase, I turn to the Monterey Bay Aquarium Seafood Watch.  Every type of seafood is listed by the region where it is caught and the method used.  There are 3 possible ratings based on the environmental impact: Best Choice, Good Alternative, and Avoid.

When I wanted to make this scallop recipe from Real Simple, I turned to the handy Monterey Bay app on my Iphone.  The market offered scallops from New Bedford, MA.  Scallops from the US Atlantic caught by dredging are considered a ‘good alternative.’  If the seafood in the market isn’t labeled, it’s OK to ask!  The person helping you may not know the answer, but simply by asking, you’ve let them know that you’re an interested consumer.

So back to the recipe, I made several tweaks from the original.  I wasn’t excited about using browned butter,  so I built the sauce around wine instead.  A fancy scallop meal deserves to be accompanied by a glass of wine anyway.  I swear I bought a lemon, but it was nowhere to be found.  However, I did find some sage in the back of my freezer.

Scallops are one of my favorite types of seafood, and this dish was good, but it wasn’t perfect.  The peas were the element that just didn’t belong, and they kept falling off my fork which was annoying.  I know I use spinach a lot, but I think sauteed spinach might be a better choice here.  Still, this was a nice meal to end a tough week.  I am looking forward to a fun weekend, including reconnecting with my cooking club for a night of “Finger Foods”!

 

Spaghetti with Scallops and Peas

4 oz. whole wheat spaghetti
1 c. frozen petite peas
1 T olive oil
8 sea scallops, sprinkled with salt and pepper
1/4 c. white wine
1 T chopped fresh sage
2 T whole wheat breadcrumbs with Italian seasoning

Cook pasta according to package directions.  2 minutes before it is done, add the peas to the pot.  Drain and set aside.

Heat olive oil in a large frying pan.  Place scallops carefully in pan.  Cook for 3-4 mintue on one side, flip and cook for 1-2 more minutes until done.

In a bowl, toss pasta, peas, scallops, wine, and sage.  Serve on plates, and garnish with breadcrumbs.

-Adapted from Real Simple

 

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