I am known in my Facebook friend community as a poster of food porn. And I confess, I absolutely love (complete with evil laughter and hands rubbing together) posting a photo of a meal or dessert I just made, slinging it up on my newsfeed and then waiting for the comments to begin. They range from “I’ll be right over” to “I hate you, I am eating Kraft mac-n-cheese right now” to the most frequent response: “So, where’s the recipe, smart ass?”
Alas, I am succumbing to Facebook peer pressure. Below is the recipe that prompted a new blog I call Rebecca’s Food Porn. Yeah I’m not running for re-election in the fall, I can use all the grown-up words now!
A few disclaimers: I am not a chef, I just like to cook. I don’t measure stuff. So, many of the recipes – especially the ones I just invent (see below) – are best-guesses as to amounts, and can – and should – be adjusted to taste. I do get recipes from other places and will credit, where possible, the original version. Also, I use butter, cream, salt, sugar and many other evil calorie-and-fat-laden ingredients. Margarine people should probably just go away. Or, even better, read a few articles on what margarine actually is.
Shrimp & Scallops in Basil Cream Sauce on Penne
You will need:
Medium frying/saute pan (heh. but you knew that, right?)
5 large scallops
10 large shrimp, peeled
4 “Baby Bellas” (or “adult” portabellas 🙂 ), chopped
3 green onions, chopped
1-2 tsp garlic, minced
1 cup asparagus, chopped
2-3 TBS butter
1 cup cream or 1/2&1/2 or combination
2-3 TBS flour
Salt and pepper to taste
2 TBS basil, chopped
Pasta of your choice, cooked as directed on package
Notes: I used 1/2 cup cream, 1/2 cup half-n-half; asparagus was from my garden; basil was frozen, from last year (fresh or good dried basil would probably be ok here). I also used about a teaspoon of Sel Gris aux Herbes (thank you Stevie B), a gray salt with herbs for those with no French (like me).
In small bowl, whisk cream, flour, salt and pepper.
On medium heat, melt butter and saute green onion and garlic for a few minutes. Add seafood and veggies, stir and saute until shrimp is pink and scallops are opaque. Do not drain liquid!
Add cream mixture and mix well with the “scallop juice” in pan. As this thickens, add basil and continue to stir. Add additional cream if sauce is too thick.
Serve over pasta. Should be enough for 2 hungry people or 3 medium-hungry people.