Seared Scallops with Pappardelle and Saffron Sauce
Created for Santa Margherita
Recipe by Colleen M., Santa Margherita 2009 Great Taste Challenge Finalist
4 TO 6 SERVINGS
| 2 | tablespoon unsalted butter, room temperature |
| 1 | tablespoon olive oil |
| 1 | whole garlic clove |
| 1 | medium-size shallot, finely chopped |
| 1 | tablespoon brandy |
| 1 | tablespoon tomato paste |
| 1½ | cups seafood stock |
| Pinch of saffron | |
| Salt and pepper, to taste | |
| ¾ | cup mascarpone cheese |
| ½ | pound pappardelle |
| 1 | pound dry sea scallops |
| Micro-arugula, as needed |
Heat ½ teaspoon of both butter and olive oil in a saucepan over medium-low heat. Add the whole clove of garlic and sauté for a few minutes. Remove the garlic clove, increase the heat to medium-high and sauté the shallot until soft. Add the brandy to the saucepan and cook down.
Add the tomato paste, seafood stock, saffron and salt and pepper. Cook for about 15 minutes until reduced slightly. Add the mascarpone and stir until creamy.
Cook the pappardelle until al dente and toss with the sauce. Pat down the scallops with paper towels, then season with salt and pepper.
Heat a cast-iron skillet over medium-high heat and add the remaining olive oil and butter. Add the scallops and sear for about one minute on each side, until golden brown on the outside and cooked to medium on the inside.
To serve, arrange the scallops around the edges of each portion of pasta and put a small handful of micro-arugula in the middle.
sjbstarr
10/1/2009 9:55:39 AM
Their prosecco is my favorite, so I'm excited about this recipe.
vicks23
10/1/2009 10:04:46 AM
Absolutely delicious recipe, I can't wait to try it at home. I've seen the prosecco in my local wine shop - this weekend seems like a great time to make this!
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