Thyme to refresh.

The new year is always a good time for fresh beginnings. This year instead of my usual resolution to eat smaller portions and/or more ancient grains and leafy greens, I decided to focus my food goals at more of a macro level:

1. Cook simpler on weeknights (save the big-bang meals for weekends)
2. Minimize food waste (mostly in the form of being more clever about how I use what I already have in the pantry, fridge or freezer)
3. Explore more ways to extend my love of food (suggestions welcome)

Let's start with #1...cooking simply doesn't mean you can't eat deliciously. I recently found a scallop dish that took less time to cook than it took to boil the water for the pasta we served it with. Fridge-to-table in fifteen minutes flat.

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15-Minute Scallops Provençal
Adapted from Ina Garten

(Serves 2)

1/4 lb linguine
3/4 lb fresh sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour
4 T (1/2 stick) unsalted butter
1/4 c minced shallots
1 garlic clove, minced
1/2 t fresh thyme
1/4 c chopped fresh flat-leaf parsley
1/3 c dry white wine
lemon wedges

Bring a pot of salted water to a boil and cook linguine according to package instructions.

Meanwhile, cut each scallop in half horizontally through the Equator (keeps cook time short). Pat dry with paper towels, sprinkle with salt and pepper, and toss with flour (shaking off any excess).

Heat a large pan (you want to be able to lay the scallops out in a single layer with space between) over medium-high heat and add 2 T of butter. Before the butter starts browning, quickly add the scallops and lower the heat to medium. Brown scallops on one side for a minute or two (resist the temptation to poke at them), then turn and brown the other side for another minute. Melt the rest of the butter in the pan with the scallops; add shallots, garlic, thyme and parsley and saute for 2 min. Add the wine, cook for 1 min., taste and adjust seasonings. Serve hot over hot pasta with a squeeze of lemon juice.