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?Presto pasta nights

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!

Scallops on Pasta with Creamy Sauce

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.

8 thoughts on “Scallops on Pasta with Creamy Sauce; I’m becoming an expert time waster”

  1. You don’t even know what wasting time means… I have several awards (if you can call them awards), a double doctorate and six (or is it seven) honorary degrees in time mismanagement.
    If we weren’t about to have Jerk Pork with rice, green beans, oven roasted sweet potato, I’d say that we would neeeeeeeeeeed to go to the store to get some scallops. That sounds wonderful!

  2. Creamy *and* healthy pasta sauce, sounds too good. Puréed beans aren’t considered nearly enough.
    I’m far less disciplined than I used to be. It could be burn-out fr/ cramming too much into too little time for so many years, not to mention unexpected stresses that can make you feel like you’ve got ADD.

  3. I am the same. Instead of doing all that I should be doing, I am fiddling around with a new blog. This comment should link to it…

  4. Sigh….all I can say is…it’s not us, it’s just that time no longer runs as it used to. It’s speeded up ten fold. At least that’s my story and I’m sticking to it.
    That is one heavenly dish and I’ve just added a trip to the Saturday farmers market tomorrow where I’ll find gorgeous Digby Scallops and then not believe how long it took to get them (meandering through the rest of the market).
    Thanks for sharing the dish and the story with Presto Pasta Nights.

  5. I am such a procrastinator so I can empathize with this post. I also find that the less I have to do, the more time it takes me to do it. It’s amazing that way.
    I love the idea of using white beans to give the allusion of a cream sauce. Delicious.

  6. Elizabeth, so…. You want a time-wasting contest? I can do that. What, when and where….
    Zoomie, I’ll pick you up on the way.
    Susan, okay, I’ll take that explanations. Stress and burnout (sounds better than stupid game addiction)
    Meredith, but that’s productive!
    Ruth, even better excuses…. Thanks… I love it, time is screwed up!
    Tigerfish, we have to watch the carbs you know ;-))
    Joanne, the less… the more….

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