In this Love month, here we go again with the pressure of Valentine's Day. A tradition romantics look forward to and let's face it, some of us dread.
The thoughtful tradition is to give flowers, coupled with an intimate dinner date...Although I'm sure with the price of a bouquet of 3 roses nowadays, most of you pretty whiskey ladies here would rather have "the" four roses! You know, the kind that never fails to make you feel romantic, sexy & happy after a shot or two regardless there's that special someone or not.
It is known that Italian restaurants are the most popular go-to for dates or to simply make up for that whole year round inability to finally go for that cozy dinner you promised your spouse. So why Italian? Is it because Italian is the language of love? Italians are known to be romantics and that passion has translated into their lifestyle... the food, the wine, the music, the architecture-love is their culture. On the other hand, a more practical explanation would be, simply because Italian food is loved by all. That said, pizza & pasta are probably in the top most popular food in the world.
For some of us who choose to stay and dine in because of children, dogs, cats, impatience, missed reservations and a gazillion more excuses-otherwise known as real life; here's an easy to make decadent pasta recipe you can prepare for your love ones that never fails to say AMORE!
Ingredients: Pasta
1 Box (16 oz.) Capellini (Angel Hair Pasta- best for delicate light sauces)
3 Ounce Black Truffle Butter (softened in room temperature) *available in specialty groceries
1/2 bulb Garlic (Finely Minced)
3 Tbsp. Extra Virgin Olive Oil
As Needed Salt & Freshly Ground Black Pepper
Ingredients: Scallops
1 lb. Jumbo Scallops
2 Tbsp. Extra Virgin Olive Oil
1 Shot Whisky (I used Monkey Shoulder)
As Needed Salt & Freshly Ground Black Pepper
Garnish Nori Threads (Toasted seaweeds)
Directions:
Add the olive oil in a skillet or cast iron pan set over medium to high heat. When the oil gets hot enough, carefully space and arrange the scallops to sear on both sides. As you flip, salt each side after searing. Carefully remove the seared scallops from the pan and set aside. *It helps to keep the scallops in the refrigerator until the last minute. Keeping it cold ensures that it doesn't get overcook during the searing process on both sides. Do not salt the scallops prior to cooking, this draws out juice from the muscle. Do not throw away the excess juice from the pack, this will be added back to the sauce.
In the same pan, adjust the heat on medium low and add about 2 tbsp. of olive oil. When the pan heats up, sauté to brown the minced garlic and add in the shot of whisky to deglaze the caramelization from the pan. Stir in the remaining scallop juice from the pack and continue to simmer for at least 2 min.
Remove the pan from the heat and blend in the truffle butter to melt (set this mixture aside). Salt & Pepper to taste. *Do not heat the truffle butter, introducing too much heat to the truffle numbs it's perfume & taste.
In a pot, cook the Capellini until "al dente" (right to the bite). Follow the instructions on the box. Add at least 2 tbsp. of salt to the boiling liquid (be careful not to overcook). *Using a thin strand pasta like angel hair makes all the difference in achieving the ideal sauce to pasta ratio with every bite. Delicate sauces such as this gets lost with noodles having too much surface area.
Using kitchen tongs, transfer the hot pasta to the pan with the truffle butter sauce-toss to mix. You may add some pasta liquid to desired consistency (optional).
Arrange the truffle pasta in a dish and top with the seared scallops. Crack some fresh pepper to finish and garnish with Nori threads. *Refrain from using any aromatic herbs for garnish so as not to over power the divine natural perfume of the truffle which is the star of this dish. The mild salinity of the nori however is a perfect flavor complement to the scallops.
Digestif:
The warm & slight creamy mouthfeel coupled with the fruity ginger spice makes for a lovely sipper after a luscious indulgent dish.
Courage & Conviction American Single Malt
46 ABV
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