Next step: check the freezer. Not much in there either. Found three mystery items:
One was a beef stew thing I made when Will experimented with eating meat again. Way old. Garbage. One was Red Clam Sauce--also questionable when it was made (why don't I date these things?). Garbage. Third one was a Bingo: left over marinara sauce that I knew was recent. Also found the other half of the bag of IQF scallops from Monday's dinner. Now we're on to something because I always keep pasta in the house.
So: Scallops Scampi for Will & I, linguine with butter for Owen, and linguine with marinara for Kira. It's pasta bar at my house.
I like to chop of the garlic using the ulu knife and board that my mom and dad brought back from Alaska (though Will likes it thinly sliced a la
I only had a tblsp. of butter in the fridge, and I still mad an amazing scampi! The trick is good quality olive oil, and vegetable broth. What I do is first pat the scallops dry and sautee them in a pan with a little olive oil and set them aside. Then I put 2 tblsp or so of olive oil back in the pan with the chopped garlic. I used two cloves. Once that softens a bit, I put in the butter and add in about 1/4 cup of flour and stir until slightly browned. Then I pour in 1 cup vegetable broth, a splash or so of white wine, and juice of half a lemon. Whisk it all together to break up the flour roux. Let it cook a bit to thicken.
I leave the cooked pasta in the pot tossed with olive oil so everyone can have/his or her favorite sauce on it.
One cool new product I tried tonight was Hannaford's sleeves of broth concentrate you mix with a cup of water. Sometimes I open a carton of broth (Pacific is my favorite), but don't finish it up and it goes bad. This is a great way to keep broth in the cupboard!