I've been off of wheat, dairy, and sugar for a while, due to minor health issues. Those health issues are clearing up now, however, and I'm slowly adding things back in.
Two weeks ago, fruit!
Two weeks from now, wheat! (looking forward to that)
To celebrate bringing dairy back into my life, as well as the end of the fish-phase of my year of seasonal eating (meat-free from here on out), I bring you:
I am not normally very keen on seafood. I grew up in a desert place where eating a lot of seafood, well, it just wasn't wise.
Now I'm living much nearer to the coast, and I've been dabbling in the fresh fish and shellfish available.
The main thing that was new to me in this dish was scallops.
Scallops! Have you had them? I loved them.
Little buttery meaty guys. Almost as soft as the noodles, but with a tasty, mild, meaty fish taste. They were a winner.
It's a heavy dish, so invite your friends over to help enjoy.
Or just eat it yourself. It's all right, we'll keep it between us.
Everything Seafood Pasta
2 green onions, finely chopped
2 tablespoons vegetable oil
2 tablespoons plus 1/2 cup butter
1/2 cup chicken broth
8 oz clam juice
1 lb scallops
1 lb small shrimp, peeled and deveined
8 oz crabmeat (I used imitation, I know, take the girl out of the desert but you can't take the desert out of the girl)
1/2 teaspoon white pepper
1/2 cup flour (I used a GF version)
1 1/2 cups milk
1/2 teaspoon salt
1 cup heavy cream
1/2 cup shredded Parmesan cheese
1 lb macaroni noodles, cooked and drained (I used GF potato noodles)
Pre-heat your oven to 350 F, and grease a 9x13 inch baking pan.
In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and white pepper; return to a boil. Reduce heat and simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid. Set seafood mixture aside.
In a large saucepan, melt the remaining 1/2 cup butter; stir in flour until smooth. Add milk and reserved cooking liquid gradually. Add salt. Bring to a boil and cook and stir for 2 minutes or until thickened. Remove from the heat, stir in cream and 1/4 cup Parmesan cheese. Stir in the seafood mixture and the cooked noodles.
Spread noodle mixture in a 9x13 inch greased baking pan. Sprinkle with remaining 1/4 cup Parmesan cheese and bake, uncovered, for 35-40 minutes or until golden brown. Let stand for 15 minutes before serving.