It’s been a couple of days. I just started work this week. Both jobs. (Yay fun!). In addition, I have been having back issues, which make standing and cooking craptastic. Enough whining now. To the meal.
Tonight’s feast consisted of scallops in a lemon butter sauce over pasta. Yum, right?!
I started with 3/4 lb bay scallops. Why the small ones? Cost, of course. Anyway.. The scallops. I sautéed them in two lemons juiced and …. Well we will just say it was an obscene amount of butter. Seasoned to taste.
Add a little Parmesan cheese and pasta. Viola. 20 minute meal.
The Confluent Kitchen 