This dish is one of my husband’s favorites. It’s quick & easy, I usually have all the ingredients, and it doesn’t make a lot of dirty dishes for clean-up. My kind of meal. Plus, there’s wine involved. Need I say more?
2 tbsp. butter
2 cups green beans
1 cup bay scallops
Whole wheat linguini or spaghetti
1/2 cup dry white wine
1.5 cups chicken stock
1/2 tsp smoked paprika
1/2 tsp fresh black pepper
Juice from 1/2 lemon
2 lemon slices for garnish
fresh grated parmesan cheese
*1/3 cup milk/heavy cream
Heat 1 tbsp of butter in a large skillet/wok over medium high heat. Brown scallops on each side. Once your scallops are browned add in about 1/3 of the chicken stock. Be sure to scrape the bottom of the pan to get all those browned bits up. Boil down most of the broth. Add in wine, more stock & remaining butter. Season with pepper, smoked paprika and lemon juice.
Let simmer for 10 minutes or until half the liquid evaporates. Add in additional stock to desired taste. For a creamier option, whisk in up to 1/3 cup of heavy cream or milk.
While your scallops simmer cook your whole wheat pasta.
Add green beans to scallops and continue to simmer until green beans become slightly tender. When your pasta is finished cooking, drain and toss into wok with scallops & green beans. Serve with a lemon slice and freshly grated parmesan cheese. For even more decadence, crumble bacon on top.
Also optional: snapping a picture when you catch your toddler sneaking bites from the butter. How can someone so cute be so gross?