This is a recipe taken from Back Pocket Pasta by our friend Colu Henry. Scallops are always something I know I will find at the grocery store on the island, so this became our Sunday supper and was the first thing to try out her new book. It was sooooo good!
Colu believes in heavily salting the pasta water, as she often uses some of that water to mix with the pasta and the other ingredients to create a sort of sauce when everything gloriously mixes together. Begin by filling a large pot with water and bring that to a boil, then add 2 tablespoons of salt and return to a rolling boil. While that is bubbling away, put 2 tablespoons of olive oil in a skillet over medium high heat. Then cook the salt & pepper seasoned scallops, 3 minutes a side. Take them out of the pan and set aside on a plate.
Wipe out the skillet, change the heat to low, add 2 more tablespoons of olive oil and add a thinly sliced shallot and cook until carmelized, about 5 to 7 minutes. Take out and set aside. This is not the season for Sun Gold tomatoes (which I am excited to in this dish when they start showing up at farm stands) so she recommends using grape tomatoes, which I did. Add them to the skillet and let cook away for about 8 minutes or until they start to burst open, releasing their juices, which will become part of the sauce. Season heavily with pepper and lightly with salt. While the tomatoes cook away add 3/4 of a pound of linguine to the boiling salted water until al dente. While the pasta is cooking away add 2 sliced garlic to the tomatoes along with a half of a cup each of chopped tarragon, chopped flat-leaf Italian parsley and sliced 1/2 inch long chives. Mix all together with the tomatoes in the skillet and cook for 3 minutes. Then add the shallots you have already cooked.
Here is where most folks toss all the pasta water away and drain the pasta. Don’t. Here is where you will need tongs or long spoons–you want to pull the pasta out of the boiling water and add the pasta right to the skillet of tomato goodness. Then add a 1/4 of a cup of the hot cooking liquid to the lot. Now mix all around. The pasta water starts bringing all the ingredients together to create the ‘sauce’ and each strand of pasta is lovingly coated it in. Once all is combined, and certainly add more pasta water if needed, separate into 4 bowls, sprinkle with any remaining herbs from what you had chopped, along with a sprinkling of chunky sea salt, then add the scallops to the top of it all. Dinner is served.
Tickets are available for Colu’s book signing at the shop next Thursday eve, the 30th of March. The price is $35 which gets you her book, treats by Spinasse and wine by Cavatappi–along with a heck of a fun time. We will be donating the profits from the sale of the book to Meals on Wheels. (More on this amazing organization later) Call 206.652.8350 to purchase tickets and reserve your spot. Hope to see you there!
The sun was shining so beautifully through the big front windows as I turned off the lights last night after Day One of a major Spring ‘refresh’ I just had to click-away a few images.
The shops, much like home, can always benefit from a little mix-up of things to add freshness & spice vignettes up a little.
By moving things around, your eye lands on new focal points. The old becomes new.
You end up cleaning a bit, which spruces everything up, which in turn re-energizes an entire display.
Plus it is just downright fun! Oodles of hard work, but oh so satisfying. 5 of us moved things around, got sweaty, laughed, helped customers, answered the phone, fulfilled web orders, moved more stuff around, helped more customers, cleaned a bit, chatted, and moved more around. A full, full day. One down, with three more to go…
Just the perfect sized candle for travel or scattered here & there about your home, the (MALIN+GOETZ) votive candle is sure to please. Both shops are fully stocked, they make swell little host/hostess gifts too.
We recently added works by our dear Floridian friend, Jane Dagmi, to the shop walls. Each beautiful piece capturing a singular image in a moment of time. We first met Jane when she was living in New York and was an editor at Country Living magazine. She wrote and produced the very first article on WestWard shortly after we bought the property. Our friendship has grown over the years, with her visiting many times to Seattle and Hawthorne a few years back. She would often give us small gifts of her drawings. As we have started adding more & more artwork to the walls at the shops, I am excited and honored to showcase hers.
Very excited to announce that tickets go on sale today for our Colu Henry Back Pocket Pasta book signing on Thursday evening the 30th of March, at 6 o’clock at our First & Spring shop. The ticket price of $35 includes a personalized signed copy of the book as well as time to chat with Colu. We will be serving Italian fare from one of our all-time favorite eateries, Spinasse, that eve, as well as pouring some yummy Italy-inspired Cavatappi wines along with G2’s (Gruet & Grapefruit) and Pellegrino sparkling water with a twist. A few other fun surprises along with a little shopping if so inclined, will be on the menu. We do have a limit on how many can attend, so buy tickets early, as I think this event could likely sell out. I so hope you can make it!
To order a ticket, you can either e-mail me directly, at firstname.lastname@example.org or call the shop at 206.652.8350. We will then ring your tickets/ticket purchase through and e-mail you your receipt, which will act as your ticket. Colu’s book is not to be missed and will be an amazing addition to any kitchen cookery library. Honored she is joining us on her national book tour. It will be such a fun night–hope to see you there!
We have a new category, as this fab duo is On Its Way, so am excited to share this all with you. These were a find at the Fancy Food show in San Francisco a few months back. I was struck by this combo as I thought it would look great out on the counter together, as well as make an awesome host/hostess gift. The quality of what is in these cool bottles is off the charts, so it hit all of my winning points for what makes it onto our shelves. Vinaigrette anyone?