It starts with a sale at the Whole Foods in Foggy Bottom on fresh Scallops. Let me start by saying that everything in DC is overpriced. It's true for rent, for food, for drinks (a happy hour beer should not be SIX DOLLARS), for flowers- that's right, I went there- and for almost everything else. But really. Anyway, the Whole Foods has a special item on sale every Friday. They advertise it all week and expect you to get excited about it. I don't want to get excited about anything at this Whole Foods, because they don't know how a line works and people constantly go out of turn and act like they can do whatever they want, but that's another story. Point being, last week's sale was on Scallops. $15.99 a pound instead of $21.99. Do you see what I mean? Even sales are overpriced. In any case, I walk by this Whole Foods every day on the way to work and I'd like to share my thought process with you:
Monday: Whole Foods wastes my time in line. $15.99 a pound for Scallops? Ha!
Tuesday: This Whole Foods sucks. Even their sales are overpriced, but I should pick up some Scallops somewhere.
Wednesday: Mmm... Scallops.
Thursday: I don't want to pay $15.99 a pound for Scallops, but I can definitely see where someone would find this a good deal.
Friday: I can't wait to cook these Scallops that I'm in the process of buying!
So that brings me to Saturday. Tonight.* I made the most awesome dinner. My lady-friend was duly impressed, as well. It's one of those times where you have a vision and actually make it come true. I want to share it with you. I'm supposed to be on the couch cuddling and watching a movie, but the meal was so good that I want to document it for all posterity first.
Pasta with Scallops
5 Cloves Garlic
3 Green Onions
4 tbsp Butter
0.5 lb. Linguini Pasta
~20 Grape Tomatoes cut in half
~1/3 Large Lemon
Salt and Pepper
Red Bell Pepper on the side (at least I liked it...)
Bring Water to a boil and start cooking the Linguini Pasta. Meanwhile, melt the Butter in a large frying pan. Finely chop the Garlic and the Whites of the Green Onions. Sauté until tender with Salt and Pepper. Gently place the Scallops on this mixture and cook for about 2-3 minutes per side on a medium-low heat.
When almost fully cooked, drain the Linguini. Add a small amount of Olive Oil, the Grape Tomato halves, and the Greens of the Green Onions, chopped. Salt and Pepper to taste. Sauté for a short while whilst finishing the Scallops. Squeeze Lemon onto both the Scallops and the Pasta. Serve the Pasta with Scallops on top- making sure to spoon a little extra Butter-Scallop Sauce over the Pasta. Garnish with Parmesan Cheese, Red Bell on the side, and enjoy your meal. I only served 5 of the Scallops, so you DO NOT need a full pound for two people. That should've been obvious, but what do I know? I expect the leftovers to be delicious!
*Internet sucks at my DC pad, so by "tonight" I mean the next day when the internet actually allowed me to post this.