Sometimes I get in the kitchen and have no idea what I should whip up for dinner. I think we’ve all been there after a long day at work and all you want to do is throw something together just to get some food on the table. Well, this is one of those dishes. I had just picked up the shishito peppers at Trader Joe’s which was a new item they are carrying and was over the moon excited to test them out. This dish is so easy, so delicious, and so healthy they all will think you’re a master chef! Happy Eating!
72 per serving
- 1 bag of shishito peppers
- 1 tablespoons olive oil
- 1 pounds diver scallops, rinsed and patted dry
- 1 pkg of pappardelle noodles
- 2 large size garlic cloves, minced
- 1 cup chicken stock
- sea salt and pepper
- 2 lemons
- 3 tablespoons white wine
In a large saute pan, heat a 1/2 tablespoon of oil over medium high heat and carefully add in the shishito peppers. Blister them on all sides for about 3-4 minutes. Remove and drain on a paper towel. Season with a pinch of sea salt. In the same saute pan, add in the scallops and season. Sear on each side and remove from pan. While the scallops are searing, toss the pasta into salted boiling water and cook according to package directions. In the saute pan, add remaining 1/2 tablespoon of oil and garlic. Cook for 30 seconds. Add in the chicken stock and reduce till half. Squeeze one lemon's juice into the saute pan and season with salt and pepper. Using a set of tongs, carefully pull the pasta from the boiling water directly into the saute pan (you want to bring in some of the starchy water to thicken the sauce). Toss to combine. Serve your pasta in a bowl and top with the peppers and scallops. Squeeze the remaining lemon onto the scallops and serve.