Pan Seared Scallops with Caramelized Onion Alfredo

Pan Seared Scallops with Caramelized Onion Alfredo

Let’s talk about fresh pasta.

I feel I should start with a warning. Tasting fresh pasta in all its tender, rich goodness can be a game changer. There may be no turning back. It is now, hands down, my favorite comfort food and a weekly occurrence in our home.

If you want to try to make your own pasta, let me encourage you to give it a try! Give yourself a little extra prep time and a give the kids an extra episode of Wild Kratts. You can find additional tips and techniques here. And, as with many other things, the more you make pasta at home, the more tricks you learn and the faster the process becomes.

I have been grinding grains for a couple of years, but had never successfully found my freshly ground grain to be a consistency suitable for pasta. Either my pasta was too dense or too dry or just did not hold together well enough to be rolled out and cut. I kept a bag of unbleached flour on hand just for pasta.

The WonderMill has changed that though. It has taken some trial and error, (and to be honest, a fair bit of frustration), but I have finally been able to consistently make delicious homemade pasta with freshly ground grain.

This opens up so many possibilities for different variations on homemade pasta. I used spelt grains for this recipe, but other grains could certainly be experimented with as well.

spelt berries & wondermill

If scallops are out of your budget or simply not appealing to you, they can be substituted for roasted chicken or shrimp.

Also, preparing each component of the pasta at once is doable because the steps are staggered, but the process will take around an hour to an hour and a half. If you don’t have the time or want to break up the process, the sauce and/or the pasta can be prepared earlier that day or the day before.

Pan Seared Scallops with Caramelized Onion Alfredo

Pan Seared Scallops with Caramelized Onion Alfredo

Ingredient List

Pasta:

  • 2-3 C spelt flour
  • 3 eggs

Sauce:

  • 1/2 onion, sliced thin
  • 1/2 tsp kosher salt
  • 2 Tbsp butter
  • 4 minced garlic cloves
  • 2 Tbsp flour
  • 1 C whole milk
  • 1/2 C heavy cream
  • 1 C shredded Parmesan cheese
  • 3 Swiss chard leaves, ribs removed and chopped
  • 2 minced garlic cloves
  • 1 Tbsp extra virgin olive oil
  • 8-10 fresh scallops
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp butter
  • salt and pepper

Method

1. Dump 2 cups of flour onto a clean work surface or mixing bowl. Make a well in the middle. Crack the eggs into the well. Mix the flour and eggs together with a fork. Once the dough is starting to come together, use your hands to press the dough together. Knead dough for 5 minutes. Divide dough into 6 balls and cover with plastic wrap. Let the dough rest while you prepare your other ingredients.

making pasta
2. Melt the butter in a small saucepan over low heat. , add onions and salt and stir to coat. Cook on low for twenty minutes, stirring occasionally, until the onions have darkened and are quite soft.

caramelizing onions
3. While the pasta is resting and the onions are caramelizing, prepare the rest of your ingredients. Fill a stockpot with water and set on the stovetop over high heat to bring to a boil. When the water comes to a boil, turn the heat off and let it sit with the lid on until you’re ready to boil the pasta. Gather the remaining ingredients for the sauce (garlic through Parmesan).
4. Once the onions are caramelized, add the 4 cloves of minced garlic. Cook for 30 seconds until fragrant. Stir in 2 Tbsp flour, then slowly pour in the milk and cream while mixing with a whisk to blend. Immediately transfer the onion and milk mixture to a blender and blend until smooth. Return to saucepan. Heat over medium-low heat until thickened, about ten minutes, stirring occasionally. After ten minutes, add the Parmesan cheese. Stir the sauce until the cheese is melted and fully incorporated. Reduce the heat to keep the sauce warm until the pasta is ready to be assembled.

caramelized onions and garlic
5. While the sauce is thickening, roll out the pasta one ball at a time until very thin. (On my machine, I roll it out to the 7th setting).  If the pasta is sticking, dust it with additional flour. Set aside each flat piece of pasta to dry a little. Finish rolling out each ball of pasta.

6. Start preparing the scallops. Remove the hard tab from the side of each scallop. Place the scallops on a clean dish towel and blot dry. Let the scallops rest on the towel for 10 minutes. Cooking the scallops will be one of the last steps.

7. In a nonstick skillet, heat a tablespoon of oil over medium heat. Add 2 minced garlic cloves and stir, cooking for 30 seconds. Add chopped Swiss chard and stir well to evenly coat the Swiss chard with the garlic and oil. Cover the pan and cook for 5 minutes. Remove the Swiss chard to a clean bowl and set aside until the pasta is ready to be assembled.

8. Once the sheets of pasta have dried a little but are still pliable, cut them into linguine-size noodles. (If the noodles stick together when cut, they may need a few more minutes of drying time).

cutting noodles

9. Return the stockpot of hot water to a boil. Add a teaspoon of oil and a teaspoon of salt. Cook the noodles in the boiling water for three minutes or until the noodles have reached the desired tenderness. Drain and set aside.

10. Heat 1 tablespoon oil in the nonstick skillet over high heat. Salt and pepper the scallops on both sides. Place in skillet and cook for 2 minutes, until a dark golden crust has formed on the bottom of each scallops. Flip the scallops over with a pair of tongs, add 1 tablespoon of butter and continue to cook for 2 more minutes, tilting the pan and basting the scallops with butter a couple of times. The scallops are done when the the sides are firm and the meat is opaque. Remove to a clean plate.

pan seared scallops

11. Assemble the pasta! In a large serving bowl, combine the pasta, the sauce, and the Swiss chard. Toss well to incorporate. Place the scallops on top. Garnish with additional grated Parmesan cheese.

Pan Seared Scallops with Caramelized Onion Alfredo

Pan Seared Scallops with Caramelized Onion Alfredo
 
Author:
Cuisine: Seafood Pasta
Serves: 4 servings
 
Ingredients
  • 2-3 C spelt flour
  • 3 eggs
  • ½ onion, sliced thin
  • ½ tsp salt
  • 2 Tbsp butter
  • 6 minced garlic cloves, divided
  • 2 Tbsp flour
  • 1 C whole milk
  • ½ C heavy cream
  • 1 C shredded Parmesan cheese
  • 3 Swiss chard leaves, ribs removed and chopped
  • 1 Tbsp extra virgin olive oil
  • 8-10 fresh scallops
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp butter
  • salt and pepper
Instructions
  1. Dump 2 cups of flour onto a clean work surface or mixing bowl. Make a well in the middle. Crack the eggs into the well. Mix the flour and eggs together with a fork. Once the dough is starting to come together, use your hands to press the dough together. Knead dough for 5 minutes. Divide dough into 6 balls and cover with plastic wrap. Let the dough rest while you prepare your other ingredients.
  2. Melt the butter in a small saucepan over low heat. , add onions and salt and stir to coat. Cook on low for twenty minutes, stirring occasionally, until the onions have darkened and are quite soft.
  3. While the pasta is resting and the onions are caramelizing, prepare the rest of your ingredients. Fill a stockpot with water and set on the stovetop over high heat to bring to a boil. When the water comes to a boil, turn the heat off and let it sit with the lid on until you're ready to boil the pasta. Gather the remaining ingredients for the sauce (garlic through Parmesan).
  4. Once the onions are caramelized, add the 4 cloves of minced garlic. Cook for 30 seconds until fragrant. Stir in 2 Tbsp flour, then slowly pour in the milk and cream while mixing with a whisk to blend. Immediately transfer the onion and milk mixture to a blender and blend until smooth. Return to saucepan. Heat over medium-low heat until thickened, about ten minutes, stirring occasionally. After ten minutes, add the Parmesan cheese. Stir the sauce until the cheese is melted and fully incorporated. Reduce the heat to keep the sauce warm until the pasta is ready to be assembled.
  5. While the sauce is thickening, roll out the pasta one ball at a time until very thin. (On my machine, I roll it out to the 7th setting). If the pasta is sticking, dust it with additional flour. Set aside each flat piece of pasta to dry a little. Finish rolling out each ball of pasta.
  6. Start preparing the scallops. Remove the hard tab from the side of each scallop. Place the scallops on a clean dish towel and blot dry. Let the scallops rest on the towel for 10 minutes. Cooking the scallops will be one of the last steps.
  7. In a nonstick skillet, heat a tablespoon of oil over medium heat. Add 2 minced garlic cloves and stir, cooking for 30 seconds. Add chopped Swiss chard and stir well to evenly coat the Swiss chard with the garlic and oil. Cover the pan and cook for 5 minutes. Remove the Swiss chard to a clean bowl and set aside until the pasta is ready to be assembled.
  8. Once the sheets of pasta have dried a little but are still pliable, cut them into linguine-size noodles. (If the noodles stick together when cut, they may need a few more minutes of drying time).
  9. Return the stockpot of hot water to a boil. Add a teaspoon of oil and a teaspoon of salt. Cook the noodles in the boiling water for three minutes or until the noodles have reached the desired tenderness. Drain and set aside.
  10. Heat 1 tablespoon oil in the nonstick skillet over high heat. Salt and pepper the scallops on both sides. Place in skillet and cook for 2 minutes, until a dark golden crust has formed on the bottom of each scallops. Flip the scallops over with a pair of tongs, add 1 tablespoon of butter and continue to cook for 2 more minutes, tilting the pan and basting the scallops with butter a couple of times. The scallops are done when the the sides are firm and the meat is opaque. Remove to a clean plate.
  11. Assemble the pasta! In a large serving bowl, combine the pasta, the sauce, and the Swiss chard. Toss well to incorporate. Place the scallops on top. Garnish with additional grated Parmesan cheese.

 

About Lisa @ This Pilgrim Life

I'm Lisa from This Pilgrim Life (www.thispilgrimlife.com). I'm married to my best friend and a mother to three great kids. Cooking is one of my favorite pastimes and bread is my love language. I am always learning new ways to make healthy food delicious and how to get my children involved in the kitchen.

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Cinnamon & Chocolate Chip Whole Wheat Pumpkin Cookies

Cinnamon & Chocolate chip Whole Wheat Pumpkin CookiesThe high was 53 degrees yesterday in Western Oklahoma. 53 degrees! I don’t know about your area of the world, but in Oklahoma September is still a “summer” month. It was a blissful 85 degrees earlier this week, but now, all of the sudden we’ve skipped to the beginning of winter. It even smells like winter outside, if that’s possible.

But you know what this means, don’t you? It means that it’s time for sweaters and scarves, leaves and football, and most-importantly: Pumpkin EVERYTHING!

I happen to love pumpkin. I don’t know when this pumpkin everything trend started, but I’m a fan. And since the temperature has pleasantly dropped in our favor, I’m going to share one of my all-time favorite pumpkin recipes: Chocolate Chip Pumpkin Cookies! I found the recipe on Two Peas and Their Pod last year, and it has since become my go-to fall cookie recipe. I love it! I made a few changes this time so I could incorporate a few cinnamon chips that I had leftover (heavenly!) and use my brand new Wonder Mill (LOVE!).

Let’s Make some Cookies!

Cinnamon & Chocolate chip Whole Wheat Pumpkin Cookies

First you’ll want to grind your wheat berries.This was my first time using the WonderMill, and I absolutely loved it! It was very simple to set up, and it took less than 2 minutes to grind perfectly fine whole wheat flour.  It took about 1.5 Cups of soft white wheat to make 3 Cups of flour. You can also use hard white wheat or hard red wheat for these cookies if you prefer. I like the taste of white wheat better, and was out of hard white wheat so soft wheat it was! (The soft wheat made them extra soft and fluffy though, so I can’t complain!)

Cinnamon & Chocolate chip Whole Wheat Pumpkin Cookies

Cinnamon & Chocolate chip Whole Wheat Pumpkin CookiesCinnamon & Chocolate chip Whole Wheat Pumpkin CookiesSo soft & fluffy! I Love the smell and feel of freshly ground flour!

Preheat your oven to 350 degrees and get your baking sheet ready. In a medium bowl, whisk together flour, salt, baking soda, baking powder, and spices.

Cinnamon & Chocolate chip Whole Wheat Pumpkin Cookies
Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the egg, vanilla, and pumpkin and mix until combined, about 3 minutes.

Cinnamon & Chocolate chip Whole Wheat Pumpkin CookiesCinnamon & Chocolate chip Whole Wheat Pumpkin Cookies
Slowly add in the dry ingredients. Mix until just combined. Fold in the chocolate and cinnamon chips.

Cinnamon & Chocolate chip Whole Wheat Pumpkin CookiesCinnamon & Chocolate chip Whole Wheat Pumpkin CookiesCinnamon & Chocolate chip Whole Wheat Pumpkin Cookies
Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10 to 12 minutes or until cookies are just beginning to brown around the edges.

Cinnamon & Chocolate chip Whole Wheat Pumpkin Cookies
Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely. Serve warm with a cup of chai tea. :) They’re perfectly delicious!

Cinnamon & Chocolate Chip Whole Wheat Pumpkin Cookies
 
Author:
Recipe type: Dessert
Serves: 2 Dozen Cookies
 
Ingredients
  • 3 cups freshly ground flour (I used soft white wheat berries. About 1.5 cups of whole berries)
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup butter, at room temperature
  • ¾ cup brown sugar
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 cups chocolate chips
  • ½ cup cinnamon chips
Instructions
  1. Grind your wheat berries.
  2. Preheat oven to 350 degrees F. Spray a cookie sheet with baking spray or line it with foil/parchment paper.
  3. In a medium bowl, whisk together flour, salt, baking soda, baking powder, and spices. Set aside.
  4. Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the egg, vanilla, and pumpkin and mix until combined, about 3 minutes.
  5. Slowly add in the dry ingredients. Mix until just combined. Fold in the chocolate and cinnamon chips.
  6. Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10 to 12 minutes or until cookies are just beginning to brown around the edges.
  7. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely. Serve warm with a cup of chai tea. :)

What About You?

Do you have a favorite fall cookie recipe? Please share!

About Lesslie B

Lesslie writes over at www.thebusybhomemaker.com. She is the wife of a wonderful, handsome man, a stay at home Mom to the most perfect 1 year old boy in the world, a (former) nurse, a cook, a baker, a DIYer, a clean freak with OCD tendencies, a born and raised Texas girl who has been transplanted in Oklahoma, a secret-but-not-so-secret prepper, and most-importantly, a follower of Jesus Christ. Life can get pretty hectic at her house: busy busy busy all of the time, but she tries to slow down, smell the wildflowers, and enjoy life as much as possible!

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