***Disclaimer: This post has been created in partnership with Calphalon to bring you a special anniversary giveaway (Ends 8/18/2014).***
I have the most awesome new pan. I call this the “starter pan” that every one needs. Whether you’re starting out, been on your own forever, or are somewhere in between, this pan is the best. Why? Because it can cook almost ANYTHING. The Calphalon 13 inch deep non-stick fry pan comes with a lid, is incredibly versatile, and the whole Contemporary Non-Stick line is dishwasher safe. You could boil up a few ears of corn, saute some onions, cook pasta, steam some veggies, or, you know, make a whole meal in it. Hello, Lemon Butter Pasta with Scallops! Not only is it a one dish dinner but it’s a quick and easy meal too. Don’t let those little old scallops fool you. They’re easy like Sunday morning.
BING! Dinner is served in under 30. BANG! Dinner is amazing in under 30. BOOM! My husband used 2 pans not one in 45. Oh yeah, that whole #CouplesCooking thing. Calphalon is holding a promotion for couples cooking together, which is totally different than my giveaway that is coming later today. Stay tuned. At the end of my husband’s recipe we will have details on that.
We both love to cook. I’ve loved cooking for over 20 years. My husband has discovered a love for it in the last few years. In the past we have held cook-offs. We have fun and friendly competition and the kids love it. They call it our version of Chopped except no one gets ‘the chop’ in our kitchen. In honor of our 13th anniversary (today), I thought it would be the perfect time to share our #CouplesCooking moment and bring you a Calphalon giveaway (Ends 8/18/14). My encouragement to you whether you are dating, newly married, or have been married for 50 years is to pull out those pans and start cooking together. There is something extra special about dinner time when you have worked together in the kitchen, even if you make separate dishes or have a FRIENDLY competition.
I pulled out the big guns. I splurged a little on bay scallops for my meal. My husband took one look and was a little jealous of my choice. I dare say though that his Lemon Pepper Chicken Marsala was “knock it out of the park” good.
My little note before you check out this recipe is that you definitely could knock the pasta down to 1/2 box. It’s been a while since I have made store bought spaghetti style pasta and goodness it made a lot. I daresay you don’t need to cut anything else down though. It will be perfectly amazing with a little more of the other ingredients. However, if you prefer a lightly flavored dish, make the whole thing and you have leftovers for a day or two. Now that I think of it, my husband comes out a WINNER both ways. I loved his dish and he gets amazing leftovers for work.
- 1 lb. box pasta (I used capellini)
- ½ - 1 pound bay scallops
- 8 tablespoons butter, salted
- Juice from 1 & ½ lemons
- ½ teaspoon salt
- 2 cups fresh broccoli florets
- 2 cloves garlic, diced
- Fill wide bottomed, deep pan with water.
- Cover and bring to a boil.
- Drop in pasta and broccoli.
- Cook until al dente.
- Drain and let sit in colander.
- Add 4 tablespoons butter and garlic to pan.
- Heat until butter is browned.
- Add scallops and cook for just a minute or 2 over high heat, turning often with a shake of the pan.
- Add the lemon juice, salt, and remaining butter. Stir until liquid is thickened.
- Add pasta and broccoli and toss together.