What’s Cookin’ at Callie’s Cabin: Heal Thyself with Scallops and Linguini | TahoeDailyTribune.com
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What’s Cookin’ at Callie’s Cabin: Heal Thyself with Scallops and Linguini

Cal Orey

Many Octobers ago, I was treated to a birthday dinner to love. A generous elderly friend of mine (my landlord and surrogate grandmother) took me to my favorite Italian restaurant. As usual, I ordered hot tea. Then, I was brought warm French bread, real butter and a green salad with red wine vinegar and olive oil. I ordered scallops and pasta. The ambiance was European, the waiters and Chef Salvatore treated us like royalty. The entree was cooked to perfection. For dessert, instead of choosing the pastry of my choice on the cart, I was surprised with a decadent dark chocolate birthday cake brought to the table. The traditional B-Day song was sung (I blushed) and the entire cake was mine to take home. It was an unforgettable meal with an unforgettable loyal gal-pal.

On Oct. 6, I will be celebrating another birthday. This time around I am going to make my own chocolate cake, and make it custom-tailored to my taste. But this weekend I’m healing from a pesky cold-flu bug (on a one to 10 scale of being bad it’s about a six). I whipped up scallops and whole grain pasta. Scallops are low in fat, and a good source of vitamin B12 – energizing brain food. Also, this tasty fish boasts iron and protein, the stuff semi-vegans, like me, turn to when they are feeling down.

1/4 pound large bay scallops

2 cups linguini whole grain pasta, cooked and drained

4 Roma tomatoes, chopped

1/2 cup marinara sauce

2 tablespoons European style butter or extra virgin olive oil

1 tablespoon fresh garlic, chopped

1 tsp. chopped parsley

Grated fresh Parmesan or Romano cheese

In a large saucepan, boil water and cook linguini. In a large frying pan, heat olive oil, add garlic and cook until tender. Add scallops and saute for about five minutes. Combine tomatoes and marinara sauce in a small pan, heat until hot. Drizzle sauce over pasta and top with scallops and Italian cheese. Serves two.

I put together this meal for my health’s sake. I teamed it with fresh French bread drizzled with olive oil. If you catch the bug that’s going around this season, this hot, home-cooked dish will take you to wherever you want to be (thanks to the aroma of garlic and scallops) and you’ll feel better and be back in the swim of things like a healthy, happy fish.

I was feeling kind-of under the weather despite the Indian summer temperatures. My mission was to get back to worker bee mode. Bottled water (a lot of it), herbal teas, orange juice, low-sodium vegetable chicken soup and dark chocolate were part of my get-well arsenal. I paired these foods with the companionship of two loyal dogs on their best behavior, one purring cat and a sibling who made store runs for me (and told me to get R&R). On Sunday night, I tuned into “Hachi: A Dog’s Tale,” a must-see for dog lovers who enjoy clever canines with a heart of gold. On Monday, like a mermaid I went swimming, soaked in a hot tub and am back to work. Mission accomplished.

– Cal Orey is an author and journalist. Her books include “The Healing Powers” series (Vinegar, Olive Oil, Chocolate) published by Kensington. Her website is http://www.calorey.com.


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