Scallop Recipe

The days are still feeling like summer and spring. But nights are getting cold and we know winter is coming. Cucumbers and zucchini are coming to an end in the garden and there are tomatoes that look like they may never ripen. How to hang onto that fresh bounty when we want to feel cozy Torrontes is light and fresh with subtle flavors of fresh cream, light coconut, and the tang of fresh green parsley. In this recipe the spiciness of the parsley and garlic are balanced by the sweetness of the zucchini, scallops and cream while the pasta provides a cozy bed. Frozen scallops from TJs or something I almost always have on hand in my freezer.

About 4 oz linguini
Two cloves of garlic
A few sprigs of parsley
One small zucchini
Olive oil
Coconut oil
About a quarter cup of heavy cream
Three frozen Alaskan scallops

First, pour yourself a glass of Torrontes and put on the right music.
Start the pasta water boiling; add pasta once it boils, but meanwhile:
Heat a teaspoon or two of olive oil in a small skillet. Grate zucchini and slide into the hot oil. Crush one clove of garlic into it and stirfry for a couple minutes. Set aside when it’s soft before it begins to brown. Add a tablespoon or so of coconut oil to the skillet. When really hot, add frozen scallops. Squish the other clove of garlic on top.
While the scallops Sizzle splash a little of your wine into a chopper with the parsley. Process. Pour it over the scallops and flip them. The pasta should be about done now. Drain and plate it and top with the zucchini. When you decide the scallops are ready pour the cream over. Simmer for a minute and scrape all of this onto the pasta. Sprinkle with chopped parsley.