15 Minute Meals: Scallop Fettuccine Tossed with Sun-Dried Tomatoes and Fried Capers

This past weekend was lazy. The kind of lazy that almost makes you more tired and gets into your bones, but is sometimes exactly what you need. Reading for hours, tucking in at nine o’clock, and considering laundry a triumph was what I was all about. Duke and Lou were oh-so-pleased to oblige.

Lou is growing like a weed…weighing in at 50+ lbs at 6 months. Looks like we’re going to have ourselves a heavyweight champion. Duke remains a saint of an older brother.

Come Monday though, all that changes. The week is filled with endless tasks, to-dos, demands, and delights. There’s work, dog walks, friends, food columns, blog posts, restaurant reviews, and frantic attempts to get in some much-needed exercise to preserve both my derrière and my sanity.

Incidentally, my boxing instructor (yes, I box…it’s a riot..and I love it..and someday I will be tough… and able to do a push up) scolded me the other day, “Erina…you’re very precise. But you’re also stiff. Very stiff. You have to feel it more. You have to loosen up.”

I’m still working on that one in the ring, but in the kitchen it’s one of my favorite ways to cook. This dish is the epitome of that, bringing together great ingredients and then getting out of the way. It takes only as long to make as the pasta does to boil and can be easily altered pending your desires and your pantry. The addition of the toasted panko simulates breaded scallops without all the trouble or the calories and the fried capers give each bite that little punch of “wow” you were looking for.

What’s your favorite 15 minute meal?

Scallop Fettuccine Tossed with Sun-Dried Tomatoes and Fried Capers
Serves 2 generously

Scallop Fettuccine Tossed with Sun-Dried Tomatoes and Fried Capers

1/2 lb fettucine

1/3 cup panko bread crumbs

2 TB Olive oil + a glug

1/4 cup capers, drained

1/4 lb bay scallops

2 TB Butter

1/2 cup sun-dried tomatoes, packed in oil

1. Bring a pot of water to a boil and cook pasta according to instructions.
2. Meanwhile toast panko bread crumbs in a dry skillet until golden brown. Remove to bowl and set aside.
3. In the same skillet heat the 2 TB olive oil over medium high heat, and cook the capers until fried and crispy, occasionally tilting pan to mimic a deep-fryer, about 4 minutes. Remove with a slotted spoon and set on paper towels to drain.
4. Once the pasta is done, drain and toss with sun-dried tomatoes and corresponding oil + a glug of olive oil if it looks like it needs it.
5. Just as the pasta is done add the 2 TB butter to the same skillet and melt over high heat. Add the bay scallops and cook until beginning to caramelize, about 3-4 minutes, turning once.
6. Add the scallops and any remaining melted butter to the pasta and toss.
7. Top with fried capers and toasted bread crumbs and serve.

Rainier…the perfect accompaniment.

Not Your Average ‘Po Boy

Spicy Scallop 'Po Boy with Spicy Remoulade

Seldom does anyone say to themselves, “Man…I’m really craving a crappy crab cake.” or “Geeez…I could really go for some mediocre mashed potatoes right about now.”

No, we crave delicious food (healthy and not), but life often doesn’t provide us with the bandwidth to support those desires.

Take today for instance: As a current member of the Communications Team at the Bill & Melinda Gates Foundation I had spent the day in a social media training. It was exciting (discussing how to leverage the foundation’s voice to help advance the work of our grantees is nothing if not moving), humbling (one of the things I enjoy most at the foundation is the caliber of people I’m surrounded by), and it was exhausting. (and I wasn’t even one of the presenters!)

So I came home on this dark, rainy, Monday Seattle night feeling hungry….but not entirely motivated.

These Scallop ‘Po Boys are just the ticket. They’re easy to do, relatively inexpensive to make since the bay scallops are almost always half the cost of the big guys, and utterly satisfying.

Serve it with an honest beer, a wedge of lemon, and nothing else. It’s okay…we won’t tell.

Scallop ‘Po Boys with Spicy Remoulade

Serves 2, but can be easily doubled

Remoulade:
1/3 cup light mayonnaise
1 garlic clove, minced
1/2 tablespoon fresh lemon juice, plus lemon wedges, for serving
1 tablespoon Sriracha hot sauce (the one with the rooster on the bottle)
Mix all ingredients in a small bowl and set aside.

‘Po Boys
1/4 cup all purpose flour
A few shakes of coarse salt and ground pepper
1 egg beaten
1/2 – 3/4 cup panko breadcrumbs
1/2 pound bay scallops, patted dry
1/3 cup vegetable oil
2 hoagie rolls, toasted
2 lettuce leaves, shredded

 

1. Put the flour/salt/pepper, egg, and breadcrumbs in three separate shallow bowls.
2. Working in small batches (~5 scallops) dredge them first in the flour mixture, then in the egg, and then in the breadcrumbs. Set on a plate and continue with the rest.
3. Heat oil in a non-stick pan over medium to high heat, until nearly smoking. Carefully add the scallops in 2 batches, turning occasionally, and cooking until golden brown. Set on plate with paper towel to drain.

Assemble ‘Po Boys with hoagies, spicy remoulade, and shredded lettuce. Enjoy!

The postings on this site are my own and do not represent the positions, strategies or opinions of the Bill & Melinda Gates Foundation.