Saturday, October 24, 2009

Pasta and scallops cooked in mushroom soup

I planned to have my usual pesto with some scallops but I discovered I don't have olive oil (I haven't cooked that long??). I did an interesting innovation (read: lazy) where I cooked the pasta and scallops directly in the mushroom soup to let the flavor seep into both ingredients. I added some pepper and basil, boiled it in the open so the liquid will evaporate thus making the sauce creamy and then -- voila! My housemates liked it.

I also ran out of parmesan (that long??) so I placed cheese slices and let it melt on the pasta. It helped jolt up the flavour. What I loved was the burnt chunky pasta parts from the bottom of the pan (see brown ones).

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