Friday, January 19, 2018

Who Says I Can't Cook?

By Sassy Cabot from the Read ’Em and Eat Mysteries by Terrie Farley Moran



Hi everyone, I’m so glad the one week of winter that hit south Florida is over and I am back wearing jeans and tee shirts without sweaters or jackets. Today is sunny with a high of 72 degrees. 

Everyone knows that when it comes to the division of labor for the Read ’Em and Eat CafĂ© and Bookstore, I am in charge of all things book related, while my BFF Bridgy oversees the kitchen, and our fabulous chef, Miguel Guerra runs a tight ship food wise. I am great at waiting tables and doing kitchen clean-up, but as to cooking...I generally leave that to the experts.
Still, things have a way of changing. The other day I stopped in the PUBLIX supermarket further down Estero Boulevard and wound up tasting a sample of a very pretty dish that included scallops and tortellini at the PUBLIX Aprons station.  After one bite I was hooked and the nice Aprons lady encouraged me to take the recipe home.
I studied it for a bit and decided it was a dish I could definitely manage. I hustled back to PUBLIX to stock up on ingredients. When I invited Bridgy, Miguel and Aunt Ophie  to dinner, they were amazed that I was able to cook such a mega-delicious meal.  I didn’t tell them that my secret to success is a recipe from PUBLIX Aprons, but I am delighted to share the recipe with all of you.
SPICY ROSA SCALLOPS WITH PASTA
Ingredients
2 tablespoons shallots, minced
1 teaspoon fresh garlic, minced
2 tablespoons fresh basil, chopped
2 tablespoons garlic-herb butter, divided
1/2 cup panko breadcrumbs
1/4 teaspoon crushed red pepper
1/2 cup dry white wine or chicken broth (I used broth)
2 cups cheese-filled pasta (tortellini or mini ravioli)
12 oz scallops (I used sea scallops)
1 cup four-cheese rosa pasta sauce
Steps
1.     Chop shallots, garlic, and basil. Melt 1 tablespoon butter in sautĂ© pan on medium heat. Sprinkle in breadcrumbs and cook 3–4 minutes, stirring occasionally, or until crumbs are toasted. Transfer crumbs to plate and return pan to heat.
2.     Add remaining 1 tablespoon butter, shallots, garlic, and red pepper to pan; cook 1–2 minutes, stirring occasionally, or until garlic is golden. Stir in basil, wine or broth, and pasta; simmer 5–6 minutes or until pasta is tender and has absorbed most of the liquid.
3.     Add scallops and sauce; stir to blend and coat. Cook 5–6 minutes and until sauce is bubbling and scallops are opaque. Sprinkle with toasted breadcrumbs; serve.
4.  Enjoy!


12 comments:

  1. The recipe sounds delicious and easy enough for me to try. I miss Bridgy and Sassy!

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  2. I love to cook therefore I love cozies that deal with cooking in any way.

    Love scallops and recipe sounds to die for. I just wish scallops were more accessible where we live.

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  3. That looks so delicious. I love scallops. Can't remember the last time I had any. Might need to remedy that and try this recipe.

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  4. Awww, thank you Chris. I miss them too. The recipe is fabulous and easy!

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  5. Kay, I have been wondering if the recipe would work well with shrimp. And I should tell you that when I visit Florida, I am always amazed that the scallops usually come from Canada!

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  6. Ellen, recipe is really, really easy--translated that means I was able to follow it!!

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  7. I'm going to try this recipe some day soon but I will have to tweak it. I can't have it spicy. Stomach problems.

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    1. Paula, I think the recipe modifies well. I have made it both with and without the shallots and garlic. Also you might want to pick your own creamy rose sauce--one that you know agrees with your stomach.

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  8. That recipe sounds yummy and looks easy too. I'll have to try this.

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    1. Eileen, I have made this several times and am up to tweaking a bit here or there. It is always delicious! I hope you enjoy it.

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  9. This sounds like a "to die for" recipe! Keeping this one close! Thank you!

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