Girly Scallops and Pasta

Little puffs of pink sweetly flavored quasi-animal in a light creamy sauce. Perfect for when you feel like something ridiculously simple, but still want to spoil yourself a bit.

The measurements for this are mostly to taste, but I’ve thrown some in for you.
And you don’t have saffron on hand, buy some.
If you’re a student or what have you, saffron flowers are a cheep alternative. The saffron isn’t central to the dish so its fine here.
shit you’ll need:
wild scallops (dry).
3 tbsp shallots or white onion
1 cup heavy cream
1 tsp thyme (fresh of course if you can)
3 threads saffron
3/4 cup of the good white, something dry, but not too dry.
4 cups long pasta, cooked al dente.
sea salt to taste.
add some butter or a little olive oil to a heavy bottomed (hehe) saute pan.
gently sweat the shallots, med heat. we don’t want them to brown but we want flavor.
when the shallots are softened, add the saffron and turn them around the pan.
thyme goes in next.
add the white wine and turn up the heat to high. drink most of the remaining wine but leave a glass or two to have with dinner.
when the wine is reduced by about half, add the cream and turn down the stove to med high.
add the scallops and when the scallops are cooked through (should be about 5 minutes max) toss the pasta in and have a sauce party.
Plate and enjoy.


NB. Dry scallops usually come frozen, but don’t exude filmy white phosphorous goo when you cook em. I like my stuff sans foreign goo.