Scallops and some noodling

A nice thing about cooking for one is some things suddenly become a lot more affordable. Like some seafood.

I was able to score some sea scallops (the big ones) last weekend, and what I can pay for 5 or 6 scallops is at least $10 less than having them cooked for me in a restaurant, so there's a major win right there

Scallops are easy to cook. Medium heat until the butter or oil (I usually use olive oil). I find that 90 seconds a side will give me a nice sear, but still leave the inside deliciously tender. The short cooking time is also helpful for people who can't stand too long. Which leads me into the noodling.

I really should have been, and I am very sorry I did not, over the last decade plus of this blog, taken accessibility in the kitchen into consideration as a default mode. This came to my attention when a friend posted this article (shared with her from Terri Lynne Hudson) on social media and I ask that you please read and share it. Minced Words looks like it's going to be a regular column and I will be signal boosting and referencing.

Many people love Alton Brown and one of his fans' favorite things to quote is his strong dislike of the unitaskers in the kitchen, unless it's a fire extinguisher. He has a point, if you're able-bodied. Nobody should be shamed for using something that makes it possible for you to do something that you couldn't otherwise. So the hell with that nonsense. 

Think about this: how many things do you use in your kitchen that you take for granted that can be helpful to a disabled person? Things to open jars comes to mind first--things that help you grip are a life saver for someone with arthritis. Silicone rings on your mixing bowls to keep them from slipping. 

Most recipes out there don't take such things into consideration as what you might be able to lift, how long you can stand, what you can grip. Bad on all of us recipe bloggers out there. We can do better. 

We also need to stop shaming people for buying ingredients that might be pre-peeled or pre-cut or in jars. Using those things doesn't make anyone less of a cook. 

I need to do some more research regarding where I can do better here. I will try to mention what tools I'm using and what might be helpful for someone with disabilities and limitations. If you have ideas, comments are welcome.

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Back to the scallops, if that isn't too jarring a segue, because I did want to share this with you.

The plan was scallops over a bed of arugula with a sauce of white wine, butter, and lemon. Side of quinoa with Parmesan and pepper. For the sauce:

• 1 Tablespoon of salted butter
• Juice of 1/2 a lemon, which is about 2 Tablespoons
• 1 Cup of white wine, this was sauvignon blanc, which I've been drinking a lot of lately. Actually, I'm drinking white wine spritzers. The 1980's are coming back to haunt me. 
• A few grinds of black pepper (or shakes, depending on what you have)
• 1 Tablespoon of capers, drained and rinsed. I use a teacup that came with its own mesh strainer to drain and rinse capers. 

I melted the butter on low heat, then slowly stirred in the wine and the lemon, letting it simmer while I made some quinoa (half a Cup, dry) in the rice cooker, which is my current favorite convenience tool. When the quinoa was almost ready, I brought the heat up to medium high until it boiled, then dropped the heat to low so I could reduce it some more. It tasted nicely tart.

For serving, I put a handful of arugula on a plate, then when the quinoa was finished I stirred in some a Tablespoon of butter, 3/4 of a cup of Parmesan. It stayed warm in the rice cooker's bowl while I zapped the scallops. 

Once I plated the scallops, I put the capers in the sauce and added it. It didn't quite reduce as much as I wanted. It was a bit too tart at first, but as it ran all over the plate and into the quinoa, something interesting happened. The saltiness from the cheese seeped into the sauce and about halfway through the meal, everything together on the fork was a perfect mouthful.

Maybe a little less lemon next time anyway.

A Light Summer Pasta--Linguine With White Clam Sauce

I'm feeling pretty pleased with myself. I've made linguine with clams before, but I've never actually researched a recipe. I may very well be missing a basic ingredient (if you know, it, please comment here). Regardless, this came out delicious and I hope you enjoy it as much as Nexx and I did. This serves 4.

• 12 ounces of clams. I used canned because I am too lazy to shuck clams. The brand I bought had them chopped roughly instead of minced and I liked the variety in size and texture a lot. Reserve 2 teaspoons of juice from the cans.
• 3/4 cup of dry white wine
• 3 Tablespoons of lemon juice--this worked out to be 1.5 lemons
• 1 cup chopped parsley
• 5 cloves of garlic (or more. Next time there will be more)
• 1 pound linguine
• 1/8 teaspoon of salt
• 1/4 teaspoon black pepper

First, draft a sous chef to chop the parsley. This gives you time to put everything else together. Thank you sweetie!

Pour the wine and lemon juice into a small saucepan. Add your garlic, your clams and (something I will do next time) 2 teaspoons of clam juice. Make sure your liquid covers your clams. Add the salt and pepper and stir well. Set heat to simmer and stir every couple of minutes.

Start your pasta water boiling. If you feel like it, make a salad. I cut some small cucumbers into spears and we nibbled on those while we waited for everything to be assembled.

Cook the linguine according to your package directions. Reserve a cup of the pasta water to improve stickiness. Drain the pasta, put back in the pot. Add your clam mixture, and gently toss to incorporate. I have a set of tongs that is silicone-coated and they worked great for this. Add your parsley, some pasta water if you need to. Serve with lemon wedges on the side. 

Nexx thought some cheese could be a good garnish, and I will definitely have that prepared for next time.

The leftovers were a little sticky, and there was more garlic flavor, so maybe less pasta water and more lemon/wine mixture.

Questions? Comments? Love to hear from you!

Scarborough Fair Part Four--Pasta with White Clam sauce and a lot of parsley

You can't grow up in New England and not eat clams. Fried, baked, casino, steamed in wine, steamed in beer. It's hard to pick a favorite. I do love a good fried clam platter--crunchy outside, chewy necks inside, bellies that melt in your mouth. On the other, and theoretially healthier foot, there are some adaptations that won't send your cholesterol through the roof.


Nobody taught me how to make clam sauce, I've perfected this over the years and for the first time, have the measurements. The following serves 2 and should be easily scalable for more:

• Your favorite pasta--for clams, I like linguine, but thinner will do.
• One small can of clams (the ones that are the size of your average tuna can)
• Juice of half a large lemon (1/4 to 1/2 cup)
• 1/4 cup dry white wine (I used a Pinot Grigio. This is not a place for Chardonay)
• 1 cup chopped fresh parsley (not packed)
• 2 cloves of garlic, chopped or pressed
• black pepper to taste
• salt to taste
• 1 T olive oil

Put pasta water on to boil. Heat olive oil in a large frying pan over medium heat, add the chopped garlic and stir to coat. When garlic starts making sizzling noises, open the can of clams and add everything, including the juice to the pan. Reduce the heat to medium low and stir frequently until the broth begins to bubble. Add salt & pepper, the lemon juice and the wine, reduce heat to low.


Drain the pasta and return to the pot or to a large bowl. Pour the clam broth over the pasta and mix well. Some of the liquid will be absorbed, but not all. Add the parsley and toss well. Serve with remaining wine.

How do you like your clams? Comments? Questions? Let's hear them!