This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Pasta With Scallops And Lemon Butter
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- #48235
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
7 ounces fresh pasta
2 tablespoons butter
1 tablespoon vegetable oil
2 tablespoons shredded lemon zest (colored portion of peel)
cracked black pepper
10 large scallops
1 cup chopped fresh chervil
parsley
fresh tarragon
directions
Place pasta in a pot of boiling water; cook for 4 to 5 minutes or until al dente.
While pasta cooks, melt butter and oil in a frying pan over medium heat. Add lemon zest and pepper; cook for 1 minute, until zest is soft. Add scallops and cook for about 30 seconds on each side or until done.
To serve, drain pasta; toss with chervil. Top with scallops and lemon butter sauce.
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nutrition data
531 calories, 21 grams fat, 64 grams carbohydrates, 23 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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