2.018 Abalone and Zucchini with Penne in Tomato-Parmesan Sauce


23 (Sun) January 2011

Abalone and Zucchini with Penne in Tomato-Parmesan Sauce


by me

at home

-Oksu, Seongdong, Seoul, Korea-

with the Family

Abalone for the 3rd straight day – what unbridled extravagance!  The In-Laws had received a box of them last Friday for the upcoming Lunar New Year and threw us a few in the season’s spirit of charity to the destitute.  Yesterday evening, at the restaurant, was a coincidence.  Tonight, I wanted use up a few more while still relatively fresh.  I think abalone is one of the most overrated and overpriced ingredients around. But I’ll take them if free.

Tonight’s dish was really 2 separate dishes combined into 1. The first was thinly sliced abalone and zucchini sautéed in garlic, butter, and white wine. It turned out so well that I should’ve used it as a topping for the pasta and stopped there. But I had already made a tomato-parmesan sauce, and blind ambition and inexperience tempted me into thinking that the two together would be even better, you know, like synergy.  Alas, the heavier tomato sauce overwhelmed the austerity of the scampi, while the buttery scampi dampened the vibrancy of the sauce.  Not complaining, just saying that I should learn to leave well enough alone.


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