Friday night Lenton dinner

I'm not Catholic... but I am dating someone who is, and most of my family is, so I am used to following the lenton tradition of not having meat on Fridays. While I am okay eating purely vegetarian stuff, I know that the man in my life prefers a little protein. So, this evening I made the two of us seared scallops with fettucine in a white wine sauce.

The entire meal took about 12 minutes to make. I think I spent longer waiting for the water to boil than anything!

1. Boil water.
2. Do prep work for other stuff: Smoosh up a few garlic cloves (I smashed and then roughly chopped), get scallops dried off, remove their little foot, and lightly salt and pepper get out some butter, parsley, a lemon, and some red pepper flakes).
3. Put the pasta in the water (I did 1/2 pound tonight and I always add a glug of olive oil and some salt)
4. Heat up a non-stick skillet. Melt 1 TBSP of butter and then put the scallops in. When the bottom half is no longer translucent, flip them over. Then I turned the stove down to Medium and threw in the garlic. Once the scallops were done on the other side I moved them to a plate and poured in some white wine (which I had handy since I was drinking it... ha), the juice of half a lemon, and another TBSP of butter. A few shakes of red pepper flakes too.
5. Reduce wine sauce and about a minute before pasta is coming out, throw scallops back in.
6. Drain pasta and put in serving dish. Pour wine sauce and scallops over, as well as a big handful of chopped parsely. Toss. Serve with parmesan to taste.

DELISH! It was light but filling-- the lemony garlickly buttery sauce went so well with the rich sweetness of the scallops.

It helped that we were both starving when dinner was put on the table, but we cleaned our plates in no time!