Anyway, the succulence of those scallops set rather a high bar, so I have done very little with scallops since that first bout. Yesterday, though, I bought some along with the sockeye salmon, from the same seaside source.
For a going-away dinner this evening (Pam is off to Saskatoon for a week), I decided to make a nice Fettuccine Alfredo with these. I know I have done so a couple of times before, but I went online to look for some advice on just how to do it. I was very pleased to find My Food Adventure Book, a blog quite similar to our Nueva Receta -- foodie, but low-key.
|Ours looked pretty much like this.|
Photo: My Food Adventure Book
I won't re-create Laura's instructions here; but will just mention the modifications I made. My usual approach to Alfredo is found in 365 Ways to Cook Pasta, which asserts that the use of cream is not authentic, and that butter and Parmesan are plenty. I accept the concept, but usually compromise with a little bit of cream. This evening I followed the Food Adventure approach -- itself a compromise with heavier versions, but instead of heavy cream, I used half-and-half.
We had no lemons and have depleted our second bag of limes, so I used commercial juice in the sauce, and I used Lebherz lemon-infused olive oil to sear the scallops. The last, most decadent adjustment: freshness is the name of the scallops game, so we divided a full pound!
We had the last of the 2011 Cinco Cães (Five Dogs) from Westport Rivers -- a bit fruity to be a perfect pairing, but quite a welcome accompaniment.
The family verdict: Delicious! -- though Paloma would have cut back on the lemon.