[Motorboat Cruiser]

I posted this on my livejournal recently...

Please note: This dish works just fine without the scallops, if seafood aren't your thing.

"Sinful Scallop Pasta"

Ingredients

1 Pound Scallops (fresh or thawed)
1 Pound Fiorentine Pasta (Trader Joe's) or any tube shaped pasta
1 Medium shallot, minced
6 cloves of garlic, minced
1/2 cup of minced onion
2 med. portabello mushrooms, cut into strips
4 Tblsp. fresh chopped basil
1/2 tsp. each oregano and thyme
1 1/2 Cup white wine (I used a Sauvignon Blanc)
1/2 cup Olive Oil
I Tblsp. white truffle induced olive oil (optional)
1 Tblspoon of butter (I actually used Smart Balance tonight though)

Saute scallops in butter over high heat for 1 to 2 minutes until slightly browned, cover and set aside.

Saute shallots, onion, and garlic in olive oil over high heat for 2-3 minutes
Add mushrooms, oregano and thyme and continue to cook for about 2-3 minutes.
Add white wine and a bit of salt and pepper and reduce over med-high heat (3 minutes?).
Add scallops, basil, and truffle oil and simmer for final 2 minutes.

Start pasta cooking about the same time that you add the mushrooms and both should be done about the same time.

Mix pasta, scallops and sauce. Serve in pasta bowls with PLENTY of fresh grated Romano and fresh italian bread to sop up the sauce.

Some of the factors to consider if anyone tries this are:

1) Don't burn the garlic! Watch it carefully.

2) Be careful with the cooking times. I have the misfortune of using an electric stove. Gas would probably alter some of the times, and be a heck of a lot easier. I curse electric stoves!

3) If presentation is important to you, gently scrape the bottoms of the portabello mushrooms with a spoon to remove the frilly stuff underneath. Otherwise, they can discolor things a bit.

4) Taste frequently and add salt / pepper accordingly.