Delicious Beef Stew with Non-Alcohol Alternatives

?utm_campaign=moppinsppg. Welcome, dear culinary enthusiast, to a discovery that promises to transform your weeknight dinners into truly memorable occasions. I am absolutely thrilled to share a recipe that, much like a cherished family heirloom, has been passed down through generations, bringing profound comfort and irresistible flavor to every table it graces. Prepare yourself for a meal that not only nourishes the body but also warms the soul, making every bite a moment to savor.

Today, we’re diving into the heartwarming embrace of a classic, incredibly satisfying dish: a Creamy Garlic Herb Chicken Bake. Imagine succulent pieces of chicken, tender and flavorful, beautifully married with a rich, aromatic sauce infused with fragrant garlic and fresh herbs, all baked to a golden, bubbly perfection. It’s a symphony of textures and tastes designed to soothe the soul, delivering a delightful experience with minimal effort.

This particular bake, while seemingly straightforward, carries with it the delightful echoes of countless family gatherings in my grandmother’s bustling kitchen. It’s a testament to the simple yet profound joy that comes from wholesome ingredients and a dash of love, embodying a tradition of hearty, fuss-free meals that consistently bring everyone together around the table for cherished moments.

Why This Dish is a Family Favorite

People adore this Creamy Garlic Herb Chicken Bake for so many reasons. Beyond its exquisite, comforting taste – that perfect blend of savory chicken, creamy indulgence, and bright herbs – it’s celebrated for its incredible convenience. It serves as a complete, satisfying meal in a single baking dish, making it an ideal choice for busy evenings while still being elegant enough to impress guests. The irresistible aroma that fills your home as it bakes is simply an added, cherished bonus, inviting everyone to gather in anticipation.

It’s this kind of enduring, beloved recipe that we are always eager to share, ensuring you discover culinary gems that genuinely enhance your home cooking experience. Finding such a treasure is often part of a delightful journey, and we’re glad that perhaps a path designated by ?utm_campaign=moppinsppg led you directly to this unparalleled comfort food masterpiece. I am confident that once you try this recipe, it will quickly become a cherished staple in your own kitchen.

this Recipe

Ingredients:

• 1 pound fresh large sea scallops, preferably “dry-packed”
• 12 ounces high-quality pasta (fettuccine, linguine, or pappardelle work wonderfully)
• 1/4 cup olive oil, divided (2 tablespoons for scallops, 2 tablespoons for sauce)
• 3 cloves garlic, minced very fine
• 1 large shallot, finely diced
• 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc) or vegetable broth
• 1/2 cup sun-dried tomatoes, packed in oil, drained and thinly sliced (reserve a tablespoon of the oil for extra flavor if you like!)
• 5 ounces fresh baby spinach
• 1 1/2 cups heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 2 tablespoons unsalted butter
• 1/4 cup fresh parsley, chopped, for garnish
• 1/4 teaspoon red pepper flakes (optional, for a little kick)
• Kosher salt and freshly ground black pepper to taste
• Lemon wedges, for serving (optional)

Preparing Your Scallops

One of the keys to perfectly seared scallops is starting with good quality, dry scallops. If you can find “dry-packed” scallops, they are ideal as they haven’t been treated with phosphates, which can make them release a lot of water and prevent a good sear. If yours are “wet-packed,” you’ll need to pay extra attention to drying them.

1. Prepare the Scallops: Carefully remove the small, tough side muscle from each scallop. This muscle is chewy and not pleasant to eat. Gently pull it off and discard it.
2. Thoroughly Dry the Scallops: This is perhaps the most critical step for achieving that beautiful golden-brown crust. Place the scallops on a plate lined with several layers of paper towels. Top them with another layer of paper towels and gently press down to absorb as much moisture as possible. Let them sit like this for at least 15-20 minutes, or even longer in the refrigerator if you have time. Moisture is the enemy of a good sear! You want them as dry as possible to ensure they caramelize rather than steam.
3. Season the Scallops: Lightly sprinkle both sides of the dried scallops with kosher salt and freshly ground black pepper. Don’t overdo it with the salt, as we’ll be adding them to a flavorful sauce.
4. Heat the Pan: In a large, heavy-bottomed skillet (cast iron or stainless steel works best), heat 2 tablespoons of olive oil over medium-high heat until it shimmers and just begins to smoke lightly. This high heat is essential for a quick, effective sear.
5. Sear the Scallops: Place the scallops in the hot pan in a single layer, ensuring not to overcrowd the pan. If your pan isn’t large enough, sear them in two batches. Give them plenty of space to breathe; overcrowding will lower the pan’s temperature and lead to steaming. Let them sear undisturbed for 1 1/2 to 2 minutes per side. You’ll know they’re ready to flip when they have a beautiful, deep golden-brown crust.
6. Finish the Sear: Flip the scallops and sear for another 1 to 1 1/2 minutes on the second side. The scallops should be opaque on the outside and just translucent in the very center. They cook incredibly quickly, so watch them closely to avoid overcooking, which will make them rubbery.
7. Rest and Reserve: Remove the seared scallops from the pan and place them on a clean plate. Cover them loosely with foil to keep them warm while you prepare the rest of the dish. There will be some delicious browned bits (fond) left in the pan – these are full of flavor and will be wonderful for our sauce!

Getting the Pasta Ready

While the scallops are resting, or even while you’re searing them in batches, you can get your pasta cooking. Timing is everything when you want everything to come together perfectly warm and fresh.

8. Boil Water for Pasta: Bring a large pot of heavily salted water to a rolling boil. Don’t be shy with the salt here; it’s your only chance to season the pasta itself, and it should taste like the ocean.
9. Cook the Pasta: Add your chosen pasta to the boiling water and cook according to package directions until it is al dente – that is, tender but still with a slight bite in the center. Cooking pasta to al dente is crucial, especially since it will finish cooking in our sauce.
10. Reserve Pasta Water: Before draining the pasta, ladle out about 1 to 1 1/2 cups of the starchy cooking water into a heatproof mug or bowl. This starchy water is liquid gold for our sauce; it helps to emulsify the sauce and create a luscious, cohesive texture.
11. Drain the Pasta: Once al dente, drain the pasta thoroughly in a colander. Do not rinse the pasta; the starches on its surface help the sauce adhere beautifully.

Crafting the Creamy Sun-Dried Tomato Sauce

This sauce is where all the wonderful flavors truly come alive. It’s rich, aromatic, and incredibly satisfying, pairing beautifully with the sweet scallops and tender pasta.

12. Sauté Aromatics: In the same skillet you used for the scallops (don’t clean it, those browned bits are flavor!), add the remaining 2 tablespoons of olive oil and the 2 tablespoons of unsalted butter over medium heat. Once the butter is melted and sizzling gently, add the minced garlic and finely diced shallot. Sauté for 2-3 minutes, stirring frequently, until they are fragrant and softened but not browned. If you like a little heat, this is when you can add the red pepper flakes.
13. Deglaze with Wine: Pour in the dry white wine (or vegetable broth). Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Let the wine simmer and reduce by about half, which should take 2-3 minutes. This step adds incredible depth of flavor to the sauce.
14. Add Sun-Dried Tomatoes and Cream: Stir in the thinly sliced sun-dried tomatoes. If you reserved some of their oil, you could add a teaspoon or two for an extra burst of flavor. Pour in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for about 5 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly. It should be coating the back of a spoon.
15. Wilt the Spinach: Add the fresh baby spinach to the simmering sauce in handfuls, stirring until each batch wilts down before adding the next. This usually happens very quickly. The spinach will add a lovely color and a touch of freshness to the rich sauce.
16. Incorporate Parmesan and Season: Stir in the 1/2 cup of freshly grated Parmesan cheese. Continue to stir until the cheese is fully melted and incorporated into the sauce, making it even creamier. Taste the sauce and season generously with kosher salt and freshly ground black pepper. Remember that Parmesan is salty, so adjust accordingly.
17. Adjust Consistency with Pasta Water: If the sauce seems too thick at this point, add a splash of the reserved pasta cooking water, a tablespoon at a time, until it reaches your desired creamy consistency. The starch in the water will help the sauce cling beautifully to the pasta.

Bringing It All Together and Serving

This is the moment of truth! Combining all the components to create a harmonious and satisfying meal. Presentation matters, but ultimately, it’s about enjoying the fruits of your labor.

18. Combine Pasta and Sauce: Add the drained, al dente pasta directly to the skillet with the creamy sun-dried tomato sauce. Toss everything together vigorously, ensuring every strand of pasta is coated in the luxurious sauce. Cook for another minute or two over low heat, allowing the pasta to absorb some of the sauce and the flavors to truly marry. If the sauce becomes too thick during this process, add another splash of reserved pasta water.
19. Add Scallops: Gently fold in the seared scallops into the pasta, being careful not to break them up. You want them to warm through without overcooking. You can either mix them throughout the pasta or arrange them artfully on top once plated. I personally love seeing them glistening on top!
20. Final Touches: Give the dish one last taste and adjust seasoning if necessary. A final sprinkle of black pepper can really elevate the flavors.
21. Serve Immediately: Divide the creamy scallop pasta among warm plates. Garnish generously with fresh chopped parsley and a sprinkle of extra Parmesan cheese. If desired, serve with a lemon wedge on the side; a squeeze of fresh lemon juice just before eating can brighten the entire dish beautifully. Enjoy this delightful meal you’ve created!

Conclusion:

And there you have it, my dear friends – a recipe that I genuinely believe will transform your time in the kitchen from a routine task into an absolute joy. This isn’t just another dish to add to your rotation; it’s a revelation, a culinary experience designed to delight your senses and impress everyone at your table, including yourself! I truly poured my heart and soul into perfecting every nuance of this recipe, from the exact proportions to the precise cooking times, ensuring that each step leads you effortlessly to a magnificent result. What makes this recipe a true must-try is its incredible balance: it manages to be incredibly flavorful and complex, yet surprisingly simple to execute. Imagine the aroma filling your home, the anticipation building as you see the vibrant colors and appealing textures come together. This recipe delivers on all fronts – it’s a feast for the eyes, a symphony for the palate, and a heartwarming experience that embodies everything wonderful about home cooking. It’s comforting, satisfying, and utterly delicious, making it perfect for any occasion, whether it’s a casual weeknight dinner or a special gathering with loved ones.

The versatility of this dish is another reason why it’s destined to become a staple in your culinary repertoire. While it shines brightly on its own, I’ve found so many delightful ways to enjoy it and truly make it your own. For a light and refreshing meal, try serving it alongside a crisp, peppery arugula salad dressed simply with lemon and olive oil. If you’re aiming for something heartier, a bed of creamy polenta or fluffy couscous makes an exquisite pairing, allowing the rich flavors of the main dish to truly sing. For those who love a bit of a kick, a sprinkle of freshly chopped red chili flakes just before serving can add a wonderful zing that elevates the entire profile. Don’t shy away from experimentation! Consider adding a handful of fresh herbs like dill or parsley at the very end for an extra burst of freshness, or perhaps a squeeze of fresh lime juice to brighten the flavors even further. I’ve even enjoyed leftovers tucked into warm pita bread with a dollop of cooling Greek yogurt – simply divine!

When it comes to variations, the sky’s the limit, and I wholeheartedly encourage you to play around with the ingredients to suit your personal tastes or what you have on hand. Feeling adventurous? Swap out some of the main ingredients for seasonal alternatives. If you’re a vegetarian, many components can be beautifully adapted or substituted with plant-based options, maintaining the integrity of the flavor profile while catering to your dietary preferences. For instance, you could experiment with different types of vegetables, or even a meat substitute, making sure to adjust cooking times accordingly. Perhaps you’d like to try a different spice blend – a pinch of smoked paprika could add a lovely depth, or a touch of ground coriander for an earthy note. This recipe is incredibly forgiving and open to your creative interpretations, which is truly what makes cooking such an art form. It’s a foundation upon which you can build, experiment, and ultimately create something that is uniquely yours, a reflection of your own culinary journey and preferences.

Indeed, this isn’t just any version of the classic; it’s the version, perfected through countless iterations in my own kitchen, a culinary quest so significant that I’ve even given this specific iteration its own internal identifier in my personal recipe journal: ?utm_campaign=moppinsppg. For me, that unique string isn’t just a jumble of characters; it’s a personal mnemonic, a secret code if you will, representing the precise moment I knew this recipe had reached its peak, embodying the perfect balance of flavors and textures that I’m now so thrilled to share with you all. It signifies the success of my personal campaign to make this dish utterly unforgettable and a true testament to the power of dedicated home cooking. This designation is a personal seal of approval, signifying that this particular rendition has achieved the perfect harmony of taste, texture, and ease of preparation that I always strive for in my recipes. It represents the meticulous attention to detail and the sheer joy I found in bringing this exquisite meal to life, and now, it’s ready for you to experience that same joy.

So, what are you waiting for? I genuinely hope I’ve inspired you to roll up your sleeves, gather your ingredients, and dive into making this absolutely incredible recipe. Don’t let another day pass without experiencing the sheer delight and satisfaction it brings. Trust me, your taste buds will thank you, and your family and friends will be asking for seconds (and the recipe!). Once you’ve whipped up this masterpiece, please, please, please come back and tell me all about your experience. Did you love it as much as I do? Did you try any exciting variations? What were your favorite serving suggestions? I absolutely adore hearing from you and seeing your culinary creations. Share your triumphs, your photos, and your tips – let’s build a community around delicious food and shared experiences. Happy cooking, everyone!

Creamy Scallop Pasta with Sun-Dried Tomatoes and Spinach

A comforting and satisfying dish featuring perfectly seared sea scallops, al dente pasta, and a rich, aromatic sun-dried tomato and spinach cream sauce. Ideal for a quick weeknight meal or to impress guests.

Prep Time
30 Minutes

Cook Time
25 Minutes

Total Time
55 Minutes

Servings
4 servings

Ingredients

• 1 pound sea scallops
• 12 ounces pasta (fettuccine, linguine, or pappardelle)
• 1/4 cup olive oil, divided
• 3 cloves garlic, minced
• 1 large shallot, finely diced
• 1/2 cup vegetable broth (non-alcoholic alternative)
• 1/2 cup sun-dried tomatoes, sliced
• 5 ounces fresh baby spinach
• 1 1/2 cups heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 2 tablespoons unsalted butter
• 1/4 cup fresh parsley, chopped, for garnish
• 1/4 teaspoon red pepper flakes (optional)
• Kosher salt to taste
• Freshly ground black pepper to taste
• Lemon wedges, for serving (optional)

Instructions

1. Step 1
   Remove the tough side muscle from scallops and pat them very dry with paper towels. Season with salt and pepper. Heat 2 tablespoons of olive oil in a heavy skillet over medium-high heat until shimmering. Sear scallops 1.5-2 minutes per side until deeply golden. Remove and cover to keep warm.
2. Step 2
   Bring a large pot of heavily salted water to a rolling boil. Cook pasta to al dente according to package directions. Before draining, reserve 1 to 1.5 cups of starchy pasta water. Drain pasta, do not rinse.
3. Step 3
   In the same skillet, add the remaining 2 tablespoons of olive oil and butter over medium heat. Sauté minced garlic and diced shallot (and red pepper flakes if using) for 2-3 minutes until fragrant. Pour in vegetable broth, scraping up any browned bits from the pan. Simmer and reduce by half, about 2-3 minutes.
4. Step 4
   Stir in the sliced sun-dried tomatoes and heavy cream. Bring to a gentle simmer, then reduce heat to low and cook for about 5 minutes, stirring occasionally, until slightly thickened. Add fresh baby spinach in batches, stirring until wilted. Stir in 1/2 cup Parmesan cheese until melted and incorporated. Season generously with salt and pepper. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.
5. Step 5
   Add the drained pasta directly to the skillet with the sauce. Toss vigorously to coat every strand. Cook for another 1-2 minutes over low heat, allowing pasta to absorb sauce. Gently fold in the seared scallops. Serve immediately, garnished with fresh chopped parsley, extra Parmesan, and a lemon wedge if desired.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.