Sometimes Mr. Prevention and I have very bizarre conversations. Last week, we were ranking in order of preference various seafood such as crab, lobster, scallops, shrimp, and mussels. And then arguing about which seafood is better and why.
In order of mt most favorite to least favorite, I would choose crab, scallops, lobster, mussels, and then shrimp…in case any one was curious. But I can’t remember what Mr. Prevention chose. He ranked shrimp ahead of lobster…I remember that much. Crazy buffoon.
I recently fell in love with scallops all over again during a recent visit to Whole Foods. They were giving out samples of THE biggest scallops I’ve ever laid eyes on. And the flavor? Buttery-tasting thanks to their smooth, tender texture. I did a few laps around the store to see if I could snatch another scallop, but no such luck.
So when I ran across this recipe for red wine spaghetti (which by the way, is actually red when you don’t use whole wheat pasta), I received a huff and puff from Mr. Prevention. He wanted to know, “Where’s the meat?!”
On top of this stunning pasta with its simple, but bold flavors, I added seared scallops. Three…big…buttery scallops. And suddenly, the man changed his take on this pasta meal. I can’t help but think of this as such a warm, wintery dish. Between the red pasta and Parmigiano-Reggiano shavings that could resemble snow…how appropriate for the welcoming of November!
Red Wine Spaghetti adapted from Food & Wine and The Novice Chef
1 bottle dry red wine
3 cups water
1 tsp salt
13.25 oz box whole wheat spaghetti
1/4 cup extra-virgin olive oil
4 small garlic cloves, thinly sliced
1/2 cup walnuts (2 oz), toasted and coarsely chopped
1/2 cup grated Parmigiano-Reggiano cheese
Freshly ground black pepper, to taste
2 Tbsp unsalted butter
18 scallops (about 1 1/2 lbs)
1/4 cup Italian parsley, chopped
In a large pot, combine all but ~1/4 cup of the red wine, 3 cups of water, and the salt. Bring to a boil. Add spaghetti and cook, till al dente, according to instructions on box. The pasta should absorb most all of the liquid (if not, drain pasta before tossing in upcoming step).
In a deep skillet, heat 2 tablespoons olive oil. Add the garlic. Cook until fragrant, about 1 minute. Add the remaining 1/4 cup red wine. Bring to a simmer.
Meanwhile, heat the butter in a large non-stick skillet. Sear the scallops about 2-3 minutes on each side, or until browned and no longer opaque throughout.
Carefully stir in the pasta, and cook until liquid has absorbed, about 2 minutes. Add the parsley, nuts, the 1/2 cup of cheese and the remaining 2 tablespoons of oil and toss. Season the pasta with pepper and serve with 3 scallops atop the pasta. Yield: 6 servings (about 1 1/4 cups pasta with 3 scallops).
Nutrition Information (per serving): 616 calories; 21.8 g. fat; 40 mg. cholesterol; 598 mg. sodium; 53.3 g. carbohydrate; 7.2 g. carbohydrate; 30 g. protein
Result: A dressed up spaghetti meal that suites the wine-lover best. Because the pasta absorbs nearly the entire bottle of wine while cooking, the pasta is flavored beautifully with wine. Therefore, be sure to use a bottle you love! A Chianti, Cabernet Sauvignon, or merlot would be my choices here. While I served this pasta meal with seared scallops you could certainly opt for a vegetarian meal, or switch the protein to shrimp, chicken, or even a red meat…the flavors are very versatile. Enjoy!
I’m looking forward to a workout and a nice dinner at home tonight. Last week was week #2 back-on-track and I want to get in several workouts before traveling this weekend!
Question: Do you eat seafood? If so, what’s your favorite seafood?
P.S. I dressed up as a hockey player…but I did wash my equipment. What could be washed of it, anyways! 😉