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[urnmor]

Today I cooked a special meal for my wife, Claire. It consisted of sautés scallops with a wine base sauce consisting of garlic, fresh parsley, green onions, thyme and cream served over Spatzel. It was accompanied with a 2016 Carbernet Sauvingion from the Robert Craig Winery in NAPA Valley.

[Bentley]

Wow that looks good!  My 2nd favorite seafood!

[Canadian John]

 Mighty fine - lucky wife.

[pmillen]

Oh!  I actually salivated while looking at the photos.  That's the first time it's happened.

[cookingjnj]

Man, that looks great.  Nice job with those scallops.  Gotta try me some of those now.

[dk117]

welp I know what I'm trying for my wife next week.

Congrats on the awesome cook.  and Thank you for the post. 

[okie smokie]

Scallops are my favorite. That looks like a great way to serve them. Did you add any sweetener to the cream sauce? Did you make the spatzel?  If so how?
 

[urnmor]

Scallops are my favorite. That looks like a great way to serve them. Did you add any sweetener to the cream sauce? Did you make the spatzel?  If so how?

I did use a 1/4 cup of an open bottle of Piesporter Michelsberg, an inexpensive German Reisling other than that I did not add any other sweetener.  I also cooked down the wine to about half.   The spazel was not home.  Have made it in the past but not for along time so I do not have a recipe for it. made Although I have made spatzel in the past.  There are not many ingredients for the cream sauce.  I used garlic, butter, small tomatoes and parsley and a bout a table spoon of fresh lemon juice.

[dk117]

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[dk117]

thanks urnmor.  I've never cooked something quite like this.   Differences.  Bay scallops (much smaller but all they had available on short notice).  Italian parsley (I like that better than regular), fettuccine as the base, no tomatoes (though I really should have.)   I'd give it a solid B.   My wife was pleased.  I don't eat carbs so only had a bite.  It was pretty good for a first attempt.  Thanks for the inspiration!

DK

PS this whole dish is one of those you could do in a round of chopped (30 to 45 mins).  I think mine would have benefited from sitting together a while longer and melding a bit.   My ordering of the ingredients was a bit off, by the time the sauce had gotten even close to thick the pasta and scallops were getting cool.   Nonetheless, something I'll be trying again.   

[yorkdude]

Those look fantastic. Scallops are awfully hard to beat. Yum.

[urnmor]

thanks urnmor.  I've never cooked something quite like this.   Differences.  Bay scallops (much smaller but all they had available on short notice).  Italian parsley (I like that better than regular), fettuccine as the base, no tomatoes (though I really should have.)   I'd give it a solid B.   My wife was pleased.  I don't eat carbs so only had a bite.  It was pretty good for a first attempt.  Thanks for the inspiration!

DK

PS this whole dish is one of those you could do in a round of chopped (30 to 45 mins).  I think mine would have benefited from sitting together a while longer and melding a bit.   My ordering of the ingredients was a bit off, by the time the sauce had gotten even close to thick the pasta and scallops were getting cool.   Nonetheless, something I'll be trying again.   

thanks urnmor.  I've never cooked something quite like this.   Differences.  Bay scallops (much smaller but all they had available on short notice).  Italian parsley (I like that better than regular), fettuccine as the base, no tomatoes (though I really should have.)   I'd give it a solid B.   My wife was pleased.  I don't eat carbs so only had a bite.  It was pretty good for a first attempt.  Thanks for the inspiration!

DK

PS this whole dish is one of those you could do in a round of chopped (30 to 45 mins).  I think mine would have benefited from sitting together a while longer and melding a bit.   My ordering of the ingredients was a bit off, by the time the sauce had gotten even close to thick the pasta and scallops were getting cool.   Nonetheless, something I'll be trying again.

I think the plated looks great and i am sure your wife greatly appreciated it.To keep the pasta from getting cold do not cook it all the thru toss it with the sauce to let it finish and then toss back the scallops near the end to warm them back up.

Bay scallops IMO are great for this dish however it is not always easy to fine.

[bregent]

That looks delicious. Based on the browning you got on the scallops, I'm guessing they were 'dry' scallops - the only type worth buying IMO.

We usually do scallops over risotto, but spaetzle is a great idea. I need to use the spaetzle maker the kids got me last year more often anyway. It's the easiest 'hand made' pasta there is.