Tuesday, September 14, 2010
Spaghetti with scallops, sundried tomatoes and toasted pine nuts
Some random observations about Boston vs. San Diego, now that I've had a chance to go grocery shopping in Boston:
1. Booze is way, WAY more expensive.
2. But seafood is fresh, abundant, and cheap.
3. Bacon is more expensive.
4. Lemons and limes are more expensive. (Duh.)
5. But gas is cheaper, by about 40 cents a gallon.
6. Still can't find grits.
Naturally the first thing I did upon entering a Boston-area grocery store was head straight for the seafood counter, whereupon I bought three pounds of shell-on crawfish and a pound of fresh bay scallops. Our first dinner in Massachusetts was spaghetti with bay scallops, sundried tomatoes and toasted pine nuts.
1 lb bay scallops
two handfuls chopped sundried tomatoes
four handfuls chopped fresh roma tomatoes
one handful pine nuts, toasted
one handful chopped fresh parsley
1 chopped onion
a few chopped garlic cloves
Cook the spaghetti. Toast the pine nuts in the oven. Meanwhile, saute the onion and garlic in a little olive oil. Add tomatoes (all) and cook down for a few minutes. Add the scallops, with juice, and immediately turn off the heat. Drain the spaghetti, and pour about half or 3/4 cup of the cooking water into the skillet with the scallops. Add the spaghetti and parsley, and mix well. Serve with parmesan and a sprinkling of good salt.