Scallops and Spicy Pasta

When I went to The Frog & Peach for a New Brunswick Patch review, I ordered their seared scallops, and fell in love with them. When I was a toddler, I used to eat scallops all the time, when I would eat anything and everything. A few years later, I went through a super picky phase, and stayed away from scallops far after that phase had ended.

I assumed preparing scallops was difficult, but after checking out a few different recipes online, I realized they only took a few minutes in some butter and oil over a medium-high heat. Unfortunately the only scallops that Wegmans had were gigantic, so instead of having a few little scallops, we had three huge scallops each. That’s right, we got about 6 huge scallops when we ordered a pound.

Deciding what to pair the scallops with was a no brainer – pasta. What exactly to put with the pasta, however, was a little more difficult. Eventually I decided on some garlic, shallots, and a soon-to-go-bad zucchini in a white wine butter sauce. The kick came from red pepper flakes, of course. I would definitely make this again, but maybe next time with smaller scallops.

Scallops and Spicy Pasta
– Serves 2 –

1 lb. sea scallops
5 oz. spaghetti
1 zucchini, diced
2 shallots, diced
2 large cloves of garlic, minced
1/4 cup olive oil + 4 Tbsp
2 Tbsp butter
4 oz. white wine (I used chardonnay)
1 tsp red pepper flakes
Salt & pepper to taste

1. Heat 1/4 cup of olive oil and 1 Tbsp of butter in a medium skillet. Season the scallops on either side with a pinch of salt and pepper. Once butter is melted, add scallops and sear on either side 2-3 minutes, making sure they don’t touch. 
2. Meanwhile, cook pasta until al dente.
3. Heat 2 Tbsp olive oil in a separate skillet, and sauté zucchini, shallots, and garlic for 5 minutes. Add red pepper flakes and white wine, and allow to simmer for an additional 3-5 minutes.
4. Combine the pasta and sautéed vegetables with an additional Tbsp of butter. Serve with the scallops atop the pasta.

Cajun Creole in New Brunswick

On Friday night, the fiancé and I joined a few friends to celebrate a friend’s new job, as the editor of New Brunswick’s Since the site officially launched on Friday morning, it was only appropriate to celebrate that evening. It was a nice way to kick off a new turning point in her career, especially because I know she’s worked really hard to get everything ready. I’m looking forward to reading the articles on the site, and I’m also looking forward to contributing! That’s right, you can now find this blog on New Brunswick’s Patch under their “Local Voices.” I’ll also have the opportunity to do some other writing (restaurant reviews, etc.) which I’m really looking forward to.

So, to celebrate we headed to The Old Bay in New Brunswick, which is a restaurant and bar serving up Cajun Creole cuisine. I’ve been a few times, but only to meet friends for drinks, so I was excited to try their food. So like I always do, I checked the menu ahead of time and was immediately drawn to their jalapeno corncake appetizer. Other than that, though, I had no idea what I’d order, which is rare. So, it wound up being a game time decision!

Jalapeno Crab Cakes

I decided to go with the Andouille crusted red snapper, that’s served over edamame succotash and wilted spinach. I was hoping it would have a little kick from the andouille, but that was something a dash of hot sauce easily fixed. The edamame succotash was amazing – I would have ordered an entire bowl of it if I could!

Andouille Crusted Red Snapper

The fiancé decided to get two appetizers as his dinner, and went with the Bayou fish tacos, and their version of beef pies, which were both really good (of course I had to sample them!).

Bayou Fish Tacos & Beef Pies

I washed everything down with some Victory Summer Lovin’ ale, which was nice and light, crisp, and fruity – just the way I like my beer!

I would defintely recommend The Old Bay – especially if you’re looking for a bunch of appetizers and drinks. Plus, if you stick around on most nights after 10pm they have drink specials, and live music!