Scallops with Sun Dried Tomatoes & Pasta

If you're reading this when I post it, you know the world is going through quite a crisis. It's a weird and unusual time, to say the least. It's scary navigating each day and the unknown seems to be looming over us all. That said, cooking is therapy to me. I hope to continue to show that cooking can be a light in our lives and to encourage others to take this time to get in the kitchen more. While I certainly am not disregarding what is going on, I do want to continue to spread joy. Often times that comes me in the form of cooking!

This recipe actually didn't go as planned, but I think it went better! Originally I was going to do a creamy parmesan sauce, similar to this one that I made with sun dried tomatoes and salmon, but when I opened my refrigerator I realized I was out of Ripple half and half. Bone broth came to the rescue and I think it turned out way better than I had actually planned! Bone broth is so nourishing, and it's a great staple to have on hand right now. I really hope you guys enjoy this recipe as much as we did. Scallops are a delicacy in our home, so this was such a special meal to sit down and have together. I encourage you to make it and sit with the ones you love to enjoy each bite!

Ingredients:

1 lb. baby scallops

3 tablespoons ghee

1/4 yellow onion chopped

1 tbsp. avocado oil

1 tbsp. sun dried tomatoes

Large handful of baby kale

3/4 cup chicken bone broth

1 tbsp. lemon juice

2 garlic cloves

Salt and pepper to taste

1 box of Cavatappi pasta

Freshly shaved parmesan

Instructions:

Prepare pasta according to box and set aside (or let it cook while you are preparing everything else). Heat 2 tbsp. ghee in a cast iron skillet over medium high heat. Once the pan and ghee are HOT, turn the heat to medium. Place the scallops in skillet and let them simmer about 2 minutes on each side. DO NOT over load the pan, or they will not brown like you want them to. For reference, I cooked mine in 3 different batches. When the scallops are all down browning, put them on a plate and set aside for later use. Add the avocado oil to the pan and then add the onion & garlic to let it sauté for about 4 minutes. Add the sun dried tomatoes and sauté for about 2 more minutes.

Pour in the bone broth and lemon juice and let simmer for about 4 minutes. Add salt and pepper to taste, the last tbsp. of ghee, and throw in kale. Mix and let simmer for a couple of more minutes. Mix in pasta and scallops. Top with freshly shaved parmesan! Enjoy!