|Scallop Pasta…Oh so good!|
While working at New York magazine her early articles included “Everything You Always Wanted to Know About Ice Cream But Were Too Fat To Ask”, "The Mafia Guide to Dining Out” and "Nobody Knows the Truffles I’ve seen”.
In 2008 she was fired by New York magazine. The then editor-in-chief of the magazine said Ms. Greene was laid off because they could no longer afford four food critics.
Ms. Greene’s memoir, “Insatiable, Tales from a Life of Delicious Excess” was published in April 2006. Her two novels, "Blue skies, No Candy" and "Doctor Love” were New York Times best sellers. She has been known for her sensual writing and feminism.
Ms. Greene resides with her partner of 26 years, Steven Richter a New York photographer, in NYC.
The dish I chose to make was Gael Greene’s Scallop Pasta. This was a really easy to put together dish…from start to finish about twenty minutes. It was the perfect pick for my very busy day of working in my garden. I was tired and really didn’t want to spend too much time making dinner. You know what I mean? That was almost enough to make it a winner for me but, it was also quite delicious!
|Scallops being sautéed|
|A perfect dinner for a busy day…from start to finish about 20 minutes|
Gael Greene's Scallop Pasta
Preparation time: 10 min
Cooking time: 10 min
GETTING READY 1. In a large pot, boil water with a little salt for the pasta. 2. In plastic bag, put the flour 3. Add the scallops to the bag and shake well. 4. Pour the contents of the bag into a strainer, so that the excess flour is removed. MAKING 5. In a large non-stick skillet, heat the olive oil. 6. Add the garlic and saute for about 1 minute, till it is softened but does not colour. 7. Now add the scallops and saute over high heat for about 1 to 2 minutes, stirring, until the edges become pale gold. 8. Keep the scallops aside but keep warm. FINALIZING 9. In the large pot with salted water, add the linguine 10. Cook and drain very briefly. 11. Return the linguine to the pot along with the clam juice. 12. Heat for a short while and add pepper to taste. SERVING 13. To serve, place the pasta in warm bowls. 14. Top it with the scallops and a sprinkling of pine nuts and parsley.
1/4 cup flour 1 pound sea scallops, cut in half 1 tablespoon olive oil 2 garlic cloves, minced 3/4 pound fresh linguine 8 ounces (1 bottle) clam juice Freshly ground black pepper 1/4 cup pine nuts, toasted Chopped Italian parsley
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