Smoky Chipolte Linguine with Ancho Chili rubbed Scallops
My grocery store is okay but they tend to be limited in a few areas. Actually, our grocer does a pretty good job seeing we are located in Southeastern Ohio. There just isn't a lot of variety in some departments, especially the seafood department. When I go to larger metro areas I love to explore grocery stores. Probably is a sign of a true foodie, but, it's fun so what can I say?
While in the Columbus area last week for work I had the opportunity to check out a new market, Weiland's Gourmet Market. A little out of the way for me at the time but I'm glad I went. Their seafood department was top notch. I was extremely impressed with the variety and apparent quality. I picked up the scallops used in this dish and let me tell you they were easily one of the best batches of scallops I've cooked yet. Okay, I know I'm a really good cook ( ;)wink ) but I do need to give credit to the high quality of the scallops. Weiland's wine, meat and cheese departments were equally impressive.
Smoky Chipotle Linguine with Ancho Chili rubbed Scallops
Pasta 1/2 pound dry linguine pasta 1 c. reserved pasta water 1/2 c. heavy whipping cream 1 large chipotle pepper in adobe sauce 1/2 c. Parmesan cheese 1 tbsp olive oil 1 tbsp flat leafed Italian parsley
Dry Rub 1 tbsp ancho chili powder 1 tbsp brown sugar 1/2 tsp ground cumin 1 tsp Kosher salt 1/2 tsp freshly ground black pepper
8 scallops Lemon wedges
Cook pasta according to directions on package, shortening cook time by 2 minutes. Reserve 1 cup of pasta water.
Mince chipotle pepper.
In a saucepan, simmer add oil and chipotle. Cook for about 30 seconds. Add reserved pasta water, cream, and cheese. Simmer for about 5 minutes. Finish at the end with the parsley.
Combine dry rub ingredients. Press both sides of each scallop in the dry rub. Place scallops on a medium high grill. Cook on each side for about 3 minutes.
Mix pasta with the sauce. Plate by placing pasta on dish with scallops on time. Serve with a lemon wedge.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.