Scallops Provencal

Friday was seafood night, so we went with Barefoot Contessa (my mother's idol!) and her Scallops Provencal.  There is A LOT of butter in this dish, but soooo well worth it!  As a side, I made Spaghetti with and Arugula Butter sauce.  In case you're wondering, we did not weigh ourselves after this meal!

For the pasta, I boiled box whole wheat spaghetti.  While that was cooking, I melted 1/2 stick of butter over low heat.  I added about 1c arugula and 1 1/2tsp pepper.  I folded the arugula into the butter to wilt it.  When the pasta was done, I added it to the pan along with a lot of grated parmesan.  I mixed it all together and added about 2 ladles of pasta water, just to make it creamier.  We served the scallops on the spaghetti and poured some of the scallop sauce on it as well.  My 2 year old son ate 6 scallops!!! 

http://www.foodnetwork.com/recipes/ina-garten/scallops-provencal-recipe/index.html