Happy Anniversary: Second Course
August 10, 2007
Seared Day Boat Scallops with Lemon Basil Pasta
I awoke the morning before our 14th anniversary to a whispered request. “How about Danny Kaye’s Lemon Pasta,” Jennifer said in morning voice. In my half woken state I heard, “Baby, are you gay?” We had been celebrating all week and thrown back quite a few negronis the night before, but for the life of me I couldn’t think of anything that would make Jennifer ask me such a question.
This recipe was adapted from Ruth Reichl’s recipe. From the looks of her recent editor’s photo, she’s enjoyed many bowls full. I do love her hair.
6 fresh day boat sea scallops
1 pound fresh fettucine
3 Tbs unsalted butter
3/4 cup heavy cream
Zest of 2 lemons
Juice of one lemon
1/2 cup lemon basil leaves
Freshly ground pink peppercorns
Freshly grated Parmigiano
Bring 4 quarts of water to a boil in a large pot. Add a pinch of salt. If you have fish stock in your fridge, add 2 cups. If not, don’t sweat it because you’re still going to have the best sex of your life tonight.
Remove the tab from the side of the scallops and season with salt and pepper. Cover and refrigerate for at least 30 mins.
Heat butter in a large saute pan over low heat. Add the cream, lemon juice and a pinch of salt. Remove from heat and cover.
Add a teaspoon of olive oil to a cast iron skillet or your favorite searing pan. Heat the oil over a medium flame until almost smoking. Sear the scallops for 2 minutes per side until not quite opaque. They will continue to cook after you take them off the heat.
At the same time, boil the pasta for 2 minutes until al dente. Ladle 1/4 to 1/2 cup pasta water into the cream and drain pasta in colander.
Toss the pasta with the cream, lemon zest and basil leaves and a little Parmigiano. Mound a large twirl of pasta on your finest china. Top with the seared scallops and garnish with basil leaves. Serve with more Champagne and be gay!