New England Waterman

One of my favorite things to do at home is cook simple, flavorfull meals involving seafood. I’m a huge self confessed seafood junkie and this dish is one of me and the therapists favorites.
We haven’t given it a name, though you can call it Swordfish and Scallops in red sauce. It’s something that with a bit of mutli tasking can be made in an hour, easily feeding a group of four. The ingredients are a very simple list.
-One pound to a pound and a half swordfish steak(s)
-Half a pound to three quarters of a pound Sea Scallops
-Two full lemons
-Extra virgin olive oil
-One quart red sauce. We use the therapists mothers special recipe, however our favorite off the shelf is Rao’s. It’s gluten free and delicious, just like Mom’s (well it’s almost as delicios as Mom’s)
-Pasta of your choice, we prefer Schear’s gluten free spaghetti.

Rub the Swordfish and Scallops down with olive oil and add a little to the baking dish. Cut one lemon in four and squeeze into dish over both. Cut the second lemon into thin slices and add over the swordfish and scallops. Cook both in the oven at around 400 degrees, 20-25 minutes, flipping part way through. This is something you need to go by feel on because sometimes we grill it, sometimes we use the oven and both of our ovens differ on cook times. With about 5 minutes left on the seafood put the sauce in a pan and bring it to a low simmer. Cut up the swordfish and add it to the sauce, add the scallops whole. When you do this leave it on low heat and start your pasta. When the pasta is done, serve the seafood and sauce over it and enjoy!

Ready for the oven, the Rum comes later

Lots of lemon is key

The best gluten free spaghetti

Marinating in the sauce while the pasta cooks

Ready to serve

A good drink, a little parmasean, dig in