Lemony seafood pasta

Oh man. We made this for dinner tonight. Scott said automatically that it was one of the best things he's had in awhile. Feta cheese is definitely our kryptonite. I don't think there has been a single recipe with feta that we haven't loved.

One of the best things about this dish was the dressing. I got to use our new dressing shaker, which was a wedding gift. These things are awesome. It's much more fun gratifying to shake a bottle, than use a whisk. I just don't know that I've ever gotten the hang of whisks!

Overall, this pasta felt light, and having scallops and shrimp was a nice change from our normal chicken or beef routine. I think I would like the dish even with a different protein, or the dressing by itself!

Lemony seafood pasta-adapted from Perfect One-Dish Dinners by Pam Anderson
Total time: 25 minutes
Serves 8

• 1 garlic clove, minced
• 3 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• Salt and black pepper to taste
• 1/2 cup vegetable oil
• 2 quarts water
• 1 tablespoon oil
• 8 ounce penne pasta (or pasta of your choice)
• 1 pound bay scallops
• 1 pound uncooked shrimp, peeled, deveined, and cut into bite-sized pieces
• 1 cup grape tomatoes, halved
• 1/2 cup jarred roasted red pepper, diced
• 6 ounces feta cheese, crumbled
• 2 tablespoons dried oregano

Place garlic, lemon juice, mustard, vinegar, salt, pepper and oil in a dressing shaker and shake well. If you do not have a shaker, whisk well and set aside.

Meanwhile, bring 2 quarts water and 1 tablespoon salt to a boil. Add the pasta and cook for about 10 minutes, just until tender. Add in the scallops and shrimp, and cook until the seafood is opaque, about 3 more minutes. Drain and pour into a serving bowl. Mix pasta, seafood, tomatoes, red peppers, feta cheese, oregano and prepared dressing. Toss to coat.

Scallop and Corn Chowder

One of my all-time favorite recipes!!!

Scallop and Corn Chowder
5 slices bacon
1 1/2 pounds sea scallops (about 16)
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 small yellow onion, thinly sliced into half-moons
1/2 pound Yukon gold potatoes, cut into 1/2 inch pieces
1/2 cup dry white wine
1 cup low sodium chicken broth
1/2 cup heavy cream
1 cup corn kernels, frozen
1/4 cup finely chopped fresh flat-leaf parsley

Fry the bacon in a large skillet or stockpot over medium heat until crisp.  Transfer to a paper towel lined plate; set aside. You should have about 2 tablespoons of bacon drippings remaining in the pan (if not, supplement with olive oil).

Rinse the scallops and pat them dry with paper towels. Season them with the salt and pepper. Increase heat to medium-high. Add some of the scallops to the pan, being careful not to crowd them. Cook until golden brown, about 2 minutes per side. Transfer to a plate. Repeat with remaining scallops.

Reduce heat to medium. Add the onion to the pan and cook until softened, about 5 minutes. Add the potatoes, wine, broth, and cream. Bring to a simmer. Cover partially and simmer gently until the potatoes are tender, about 20 minutes. Add the scallops and corn and cook for 4 minutes.

To serve, ladle into bowls and sprinkle with the parsley and crumbled bacon.
4 Servings