heaven in my face

This may be the best thing I ever made.

continuing my tradition of cheating, I have shamelessly ripped off Alton brown's excellent guide for searing scallops. you basically cant go wrong. In my defense, it is less a recipe than a very basic guide. see here: http://www.foodnetwork.com/recipes/alton-brown/seared-scallops-recipe/index.html
i also kind of riffed on this white wine sauce: http://www.cooks.com/rec/view/0,1655,142187-240198,00.html

This has been one of those meals where I would not change a thing. so fucking good. there may be those who say i used too much butter. fuck you man. taste this then tell me that.

i suppose you could probably use margarine. if you must be a DICK about EVERYTHING. Seriously though, i think the success of this is down to the liberal use of quality butter, a very very nice wine, and the fact that if you served Alton Brown's seared scallops on my fucking dick then it would be the tastiest dick you ever ate.

11 big sea scallops
8ish shrimp? lets say a half pound, maybe a quarter.
brick of butter, i used this awesome butter fromt he local russian food store, i think krowka is the name and masto wiejskie is the russian words for whipped sweet butter.
cup of white wine, i used barklay classic savangion blanc
1 large onion, cut as small as you cam. minced would be good, but dont let me make you take out the food processor if you dont want to. i did cm squares.
4 large mushrooms cut into four slices and then cut in half.
1 zucchini cut into very thin discs then cut in half.
1 lb whole wheat rigatoni
5 scallions cut small.
1 tablespoon olive oil
salt
garlic

steam the shrimp, set aside

boil the pasta in generously salted water, strain and set aside

sear the scallops in 1 tb of the butter and the olive oil, per Alton brown's recipe. set aside, preferably with the shrimp.

in the same pan as the scallops, put in as much garlic as you want and the onions. let them start to take on some color, and throw in the mushrooms and the zucchini. stir fry them a little with a tb of butter, then add the wine when everything has started to wilt a bit. add 2 tb of butter, cover, and let simmer for 15 mins.

put the pasta in a bowl, put the shrimp and scallops in as well. when the sauce finishes simmering, throw it on. stir, and top with the scallions.

drink the wine, put the food in your face, be fucking merry. so goddamn good.