Pasta in a Goat Cheese Sauce with Pan-Seared Scallops
Here is another recipe inspired by the feeling of not enough hours in the day, especially at this time of year. This is not a creamy goat cheese sauce because I’ve thinned it out a lot to let the pasta absorb the deliciousness of the ingredients. By the way, this dish is really elegant and would work well for a special occasion too.
Serves 4 – 6
375 g whole wheat pasta (I used rotini), reserve one cup of starchy cooking water
2 tbsp (salted) butter
20 Medium scallops, cleaned and patted dry
3 Cloves garlic, crushed
1 Sprig of rosemary, leaves only, chopped
½ Cup white wine
75 g reduced fat goat cheese
Bring a pot of water to boil for the pasta and cook according to box directions.
Heat a large frying pan over medium high heat and add the butter, when it’s melted add in the scallops.
Pan fry for 3-4 ,minutes on the first side and then flip and sauté for another 1-2 minutes (until you see the middle of the scallop is opaque).
Remove the scallops from the pan and then add in the garlic and rosemary; saute for about 30 seconds (careful not to let the garlic burn).
Add in the wine, let the alcohol cook out for about one minute and then add in the goat cheese.
Drop the heat to low and let the cheese melt.
If there is very little liquid in the pan then add some of the pasta water.
When the pasta is cooked, add it to the pan and let it sit in the sauce (which is thin at this point, the pasta will absorb some of the liquid) for 5 minutes.
To serve, pour the pasta onto a platter and top evenly with the scallops, garnish with some more rosemary if you’re feeling fancy!
- This isn’t a creamy sauce, the pasta absorbs the liquid and takes on the flavour of the goat cheese; yum!
- Use more cooking water in place of the wine if you prefer.