What’s For Dinner?
Blue Cheese and Scallop Delight
(First star is lowest, fourth star is highest)
5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
Mary Burke of Oldsmar, Fla., writes: "Years ago, I heard that the opera singer Pavarotti loved spaghetti with blue cheese sauce. Although I was brought up by Italian parents, I had never heard of that combination. I started experimenting until I got it right for my family's taste buds. Now this recipe is also a favorite of many guests, including several who, after cleaning their plates and asking for the recipe, responded, "Oh, my God, I hate blue cheese!"
"This recipe will turn you into a blue cheese lover," Burke says.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 6
1 pound spaghetti
1 pound sea scallops, each scallop cut in half in equal rounds
1 sweet onion, thinly sliced
1/2 cup (1 stick) butter, cut into pieces
1 (6-ounce) tub crumbled blue cheese
Meanwhile, in large, lightly oiled skillet over medium-high heat, brown scallops until cooked through. Remove, tent with foil and set aside. Add onion and saute until softened, adding a little water if necessary to prevent sticking.
In a separate skillet off heat, combine butter and crumbled blue cheese. Cook over medium-low heat, stirring until it becomes a smooth sauce.
Gently toss spaghetti and blue cheese sauce. Top with onion and scallops.