Scallops and shrimp spaghettini sauteed with butter and white wine

So, after looking up scallops in Wikipedia (because I've been used to calling them with their French name - p├ętoncles - and seeing them in their Chinese form - dried), I realized that sauteed in butter was some hell of a good idea for preparing scallops. So tonight, I rounded up together a few other ingredients worthy of participating in this wedding party, namely, spaghettis to make up the bulk of the dish, spinach for my good health, shrimp, just bicauze, garlic (a must in anything simili-Mediterranean), white table wine, quite some butter, et puis, black peppercorn brought back by Wee from Borneo.

It must've been the first time (it's a season of firsts, see cookies & "muffins") I used pepper not in its ground form, even if I've seen it in, like, everywhere. The peppercorn released a flavour not unlike the definition of spring, upon being crushed between my molars, hidden between the softened spinach leaves. The butter, wine and garlic are the inseparable trio of the mix, providing the aroma that goes so classically well with pasta and seafood. A bit of lemon wouldn't have been out of place right here.

Indeed, the scallops weren't bad at all with butter; the best part being when I threw the half-thawed scallops and shrimp over the sizzling mixture of garlic, peppercorn, butter and white wine. Fortunately, the spinach did not stain the whole dish green. Very satisfying, after an otherwise crappy day caused by lack of sleep. Quand l'app├ętit va, tout va!

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This page contains a single entry by Cedric published on December 20, 2006 8:10 PM.

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