Scallops with Lemon-Caper Pasta and Baby Spinach

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We have all had many a piccata-esque dishes before, at banquet dinners and weddings. including the old stand-by, the dry chicken breast and super-salty capers with some subpar pasta. But this recipe proves different and you will be surprised by the delicious and succulent version of this dish with creamy sauce and delicate pasta. This caper sauce is all the latter, none of the former, and instead of boring,  dry chicken,  you will have succulent sweet scallops to sop up the good flavors, in this dish.

Adapted From
Sarah Thomsen
Home Chef
January 2021

Serves 2

Ingredients:
1 large lemon
1/3 cup croutons
5 oz. Linguine pasta
1-2 teaspoons olive oil
1/2 pound scallops
salt, to taste
ground black pepper, to taste
3-4 tablespoons Better than bullion  Organic Vegetable Soup Base™
3 tablespoons sour cream
2 tablespoons grated Parmesan cheese
2 oz. Baby spinach
1 tablespoons capers

Directions:
Halve lemon lengthwise. Cut one half into wedges and juice the other half. Coarsely crush croutons. Set aside until ready to use.

To start the pasta, bring 8 cups water and 2 teaspoons of  salt to a boil in a medium pot. Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve 1/4 cup pasta cooking water. Drain pasta in a colander and set aside. Reserve pot; no need to wipe clean. While pasta cooks, cook scallops.

Using clean paper towels, pat scallops dry, and season both sides with a pinch of salt and pepper. Scallops will vary in amount as they are portioned by weight. Don’t worry, the sweet flavor and tender texture will be the same. Place a medium non-stick pan over medium-high and add 1 teaspoon olive oil. Add scallops to hot pan and cook until golden brown and scallops reach a minimum internal temperature of 145 ° F, 1-2 minutes per side. Remove scallops to a plate and set aside.

Return pot used to cook pasta to medium heat. Add pasta cooking water, mirepoix base, and a pinch of salt to hot pot. Stir to combine. Stir in cooked pasta, sour cream, and Parmesan until pasta is fully coated. Add spinach, capers, and 1 tablespoon of lemon juice. Stir often until spinach begins to wilt, 1-2 minutes. Remove from burner.

To serve, add the pasta to the center of the plate, twirling with tongs to give height. Top the pasta with scallops and garnishing with crushed croutons. Squeeze lemon wedges over to taste.

Bon appétit!

 

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Mrs. Cubbison’s French Bread Croutons, Garlic & Butter, 5 oz

Better Than Bouillon Organic Vegetable Base 16 Oz, Reduced Sodium 

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Leek and Celery Soup with Bacon

This elegant soup  gets a surprising amount of flavor from sauteed celery. It has great garnishes, too: bacon croutons and a drizzle of lemon oil. Add a dollop of cool, billowy cream, to coax out the vegetables most delightful flavors.Be sure to buy extra-virgin olive oil infused with pure lemon extract.
Serves 8

Ingredients:

6 Tablespoons unsalted butter
3 medium leeks, halved and thinly sliced
2 medium onions, finely chopped
3 large garlic cloves, thinly sliced
Kosher salt, to taste
Ground black pepper, to taste
12 large celery ribs (2 pounds), trimmed and thinly sliced
4 ounces bacon, finely diced
Three 1/2-inch-thick slices of country bread, cut into 1/2-inch dice
1/2 cup  sour cream
1/2 cup chilled heavy cream (optional)
Lemon olive oil, for drizzling

Directions:
In a large saucepan, melt 4 tablespoons of the butter. Add the leeks, onions, garlic and a generous pinch each of salt and pepper and cook over moderately high heat, stirring, until softened but not browned, about 12 minutes. Add the celery and cook, stirring, until just starting to soften, about 3 minutes. Add 8 cups of water and bring to a boil, then reduce the heat to moderate. Simmer, stirring occasionally, until the vegetables are very tender, 35 to 40 minutes.

Meanwhile, in a large skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp, 8 minutes. Using a slotted spoon, transfer the bacon to half of a paper towel–lined baking sheet to drain. Melt the remaining 2 tablespoons of butter in the bacon fat. Add the bread and cook over moderately high heat, stirring, until browned and crisp, 8 minutes. Transfer to the other side of the prepared baking sheet; season with salt and pepper.

Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan, whisk in the sour cream and season with salt and pepper.

Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks.

Serve the soup hot, topped with the bacon, croutons. whipped cream and a drizzle of lemon olive oil.

 

Cook’s Notes:
The soup can be refrigerated for 3 days. Rewarm before serving. Do not whip cream ahead.

 

TODAY.com Parenting Team FC Contributor