Thursday, October 01, 2015

Tagliatelle With Pan Seared Scallops

One evening, after we had a good and rather painful massage, I dragged DH to walk along the river and to a Japanese supermarket nearby. I had no plan on what to do and what to buy. We went to the supermarket and saw some beautiful salmon sashimi and delicious looking frozen scallops and felt compelled to buy them. 

Salmon sashimi went straight ahead into our stomach right after we got home. Days later, our scallops ended up on top of our pasta lunch.

I cooked the tagliatelle with garlic, tomatoes and sweet beans and seasoned them with salt, pepper, grated parmesan cheese and chili flakes.  Scallops were pan-seared with butter and I finished the dish with more grated parmesan cheese.

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