Scallops on Pasta with Creamy Sauce; I’m becoming an expert time waster

I just discovered that I’ve become guilty of a behavior I detest…. And spent most of my working life trying to stamp out.

This particular behavior always seemed illogical, counter-intuitive, and well, somewhat childish to me, and I was convinced I was above it.  I preached against it whenever possible.

And now, to my shame, I’ve discovered that I’m guilty.

Are you guilty?

It’s endemic in almost every office, every factory, every hospital, school, organization and, yes, many homes.

It’s the innate human ability to expand any task to fit the time allotted it.

I really thought I was above that behavior.

I was wrong.

We got up a bit earlier than usual this morning.  I ran through my projects for the day and was pleased:  I would be able to get everything done, easily, by mid-afternoon.

I would make myself a nice cup if tea, slice a thick slab of Cranberry Bread and settle down for a relaxing few hours to write this post and catch up on what’s happening in the blogosphere.

What happened?

I barely managed to finish my planned work before it was time to start dinner.  I’m typing this while it bakes.

What happened?  Well….

I found a Christmas present for my mother… I got an email from Williams Sonoma, so I just took a minute to look.  Did I order it for her?  Of course not; that wasn’t on my list for today.

I found the CD mon mari was looking for (email from Amazon).  Well, actually, it’s an MP3 download because the CD is out of print.  Did I download it?  Of course not; that wasn’t on my list either.

I brushed the dogs.  They really needed it and the sun came out for a bit this afternoon. That was on my list for the weekend.

If, when I scheduled my daily tasks, I had filled every waking minute of my day, I would have accomplished everything, without any meanderings.

Because I knew that, for once, I was going to finish early, I managed to waste enough time to be later than usual.

Why do I do that to me?

At least I managed to get this post done… For Presto Pasta Nights.  I’ve been very remiss in participating in this event, but when I noticed the founder Ruth, of Once Upon a Feast, was also hosting this week – I decided I really had to share this.

I love heavy cream, butter, full fat cheese…. I don’t love the way they rest on my hips.

This is not a Cream Sauce.

This is a Creamy Sauce,

Puréed white beans are wonderfully creamy, healthy, and add a lovely flavor to the sauce. Finished with a bit of cheese and you have a rich, seemingly decadent sauce that’s actually good for you!

Creamy Scallops with Cheese

12oz scallops (350gr)
1 tbs olive oil
1 tbs lemon juice
1 tsp paprika
8 oz, (220gr) white beans (cannellini)
2 shallots
1 clove garlic
1 tbs olive oil
1/4 cup white wine
1/4 – 1/2 cup chicken stock
1/2 cup (2oz, 60gr) shredded cheese (I used Cheddar)
1/2 tsp thyme
1 1/4 cups pasta

Cook pasta according to package directions.  Drain and rinse lightly.
For the scallops: Heat oil in a medium skillet over medium-high heat.  Add scallops and quickly sear on both sides, just until they turn opaque, 3 – 5 minutes, depending on size. Sprinkle with lemon and paprika. 
For the sauce: Chop shallots and garlic. Heat oil in medium saucepan. Add shallot and garlic and sauté until tender. Drain and rinse beans. Add beans, wine and 1/4 cup chicken stock and heat through.  Remove and purée in blender or with immersion blender. Add a bit more chicken stock if needed to get to a thick sauce consistency. Return to heat and bring to a simmer. Add thyme and cheese and stir well as cheese melts.

To finish:  Combine pasta and sauce, stirring well.  Spoon pasta onto a platter.  Arrange scallops on top, sprinkle with cheese and serve.

Now, it’s bedtime.

Maybe I’ll do better tomorrow.