Something Tasty

Today I'm writing for the sake of consistency. My roommate asked to see something tasty and Something Tasty is what she shall get. I'm going to be writing a recipe from memory (yikes!) and in the future, I'll update it with a photo. The setup of this post is going to be a little different from what I envision for the future of my posts. I want a food blog that's recipe first, backstory later. There are very few things more annoying than searching for a recipe and finding something promising, only to sift through what feels like 47 years of complete and utter food-unrelated nonsense. I would never want to do that to you. It's simply untenable.

The recipe I chose to recall is dubbed Linguine & Scallops. You see, it's linguine and, well, scallops.
I was lucky enough to have scallops caught right out of the Gulf by my dad. Bless.

Linguine & Scallops

Ingredients:
-Linguine, 8oz (roughly)

-Scallops (my best guess is half a quart. i'm so sorry, i don't know what i'm doing. my dad gave me a ziplock bag full and i used half and it was too many. i don't know)

-Garlic, however much fits your lifestyle

-Chives, a bundle

-White onion, half

-Butter

-Olive oil

-Black pepper

-Salt
-Paprika
-Dried parsley

-Old Bay
-Cayenne powder
-Red wine, your choice

I think that's it! That's all I remember, anyway.

Prep!

1. Cut your scallops into pieces. You need about half a quart. Let them rest on paper towels to soak up excess water. 

2. Mince the garlic, dice the onion, chop the chives.

COOKING TIME

1. Get that water boiling! Nice big bubbles, not those skimpy "I guess I can toss my Maruchan in this" bubbles. Salt the water while you're at it!

2. Grab a big handful of linguine from the box and toss 'er in. A cool trick is to push the noodles down into the pot as you hold them so they get floopy and submerge together, allowing for an even cook. Stir occasionally. Set your timer for 7 minutes. (it's al dente or no dente, buddy)

3. Start heating up a wide, deep pan. Add a tablespoon of butter. Once it fully melts, add equal parts olive oil and mix.

4. Once the pan is hot and your butteroil is ready, add the minced garlic. Watch it carefully because burnt garlic is just the worst. Wait until it has a slight tan then add the onion. Add some garlic powder. Why not? Cook until almost clear.

5. Add the scallops, turning them frequently. You want to cook the scallops without them getting rubbery. It's hard, I'm not gonna lie. 4-5 minutes should be fine. Add some pepper, a dash of salt, more garlic, some cayenne, paprika, toss in some Old Bay- taste it as you go along. If you feel it's lacking something, experiment with what's in your kitchen until you figure it out.
Remember: Keep stirring.

6. As the scallops cook, use any old measuring cup or shot glass to remove part of the salty noodle water. Yes, I'm serious. Drain the linguine and throw it into the garlic-onion-scallop pan.

7. Stir your perfect linguine with your beautiful scallops. Add in the reserved pasta-water to give it some depth, not too much lest it get watery. Look at how much work you've done! Break that wine out. You didn't think you needed it for the food, did you?

8. Add your parmesan and then probably add a little more. Taste and add spices as need. Fix yourself a bowl and deck it out with fresh chives. 

That's it! That's the recipe!
I recommend this with another glass of wine, garlic bread and a giant, fresh salad. Homemade croutons are a plus!