Taste Level: VGRCost: $20 and under
Prep Time: 10-15 min.
Cook Time: 20-25 min.
Happy New Year! Here is a tasty meal to get your year started out right but maybe not your waistline! But here at Cooking for Zo we do not worry about waistlines, we worry about flavor! Eating the right size portions and staying fit is your job!
As for the flavor, this one has a sweet, spicy, smokey flavor that is irresistible! You will enjoy it so much you just might forget about your waistline until next year!
.6 lbs bay scallops
2 cloves garlic (diced)
2 pinches cumin
2 pinches chili powder
2 tbsp volcanic lemon juice
1 1/2 tsp extra virgin olive oil
1/4 cup butter
1 cup heavy cream
1/4 cup red onion (diced)
3 cloves garlic (minced)
1/2 tsp lemon zest
3/4 cup Parmesan (freshly grated, you can add another 1/4 cup for even richer and thicker sauce)
1/4 cup Romano (freshly grated, you can add another 1/4 cup for even richer and thicker sauce)
1 Poblano pepper (roasted, skinned, seeded, chopped)
2 tbsp fresh cilantro (chopped)
2 tbsp fresh Italian parsley (chopped)
2 tbsp fresh basil (chopped)
kosher salt (to taste)
fresh crack pepper (to taste)
In a medium sauce pan heat olive oil and lemon juice over medium low heat. Once heated add scallops and seasonings, cooking for 4-6 minutes. Remove scallops to a bowl and leave juices.
Add butter to sauce pan and allow to melt. Once melted add cream and simmer for 5 minutes. Quickly whisk in cheeses for 2 minutes, then fold in garlic, poblano and onion allowing to cook for 3-4 minutes, stir often. Fold in parsley, basil, cilantro, zest and scallops and heat through (2-4 minutes.) Serve hot over wheat fettuccine and enjoy!