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RECIPE # 4426 - PAN SEARED SCALLOPS , Friday, January 29, 2010

RECIPE # 4426 - PAN SEARED SCALLOPS , Friday, January 29, 2010

CREATED Jan 29, 2010

PAN SEARED SEA SCALLOPS WITH SPINACH FETTUCCINE

 5 scallops

salt & white pepper to taste

butter

2 oz mushrooms

2 oz red bell peppers, roasted

2 oz spinach

Spinach fettuccine

 DIRECTIONS:

Five scallops will be lightly seasoned with salt and white pepper. The scallops will then be pan seared until browned and cooked half way through. You do not want to overcook the scallops. The mushrooms will be sauteed in a pan with butter and the spinach and bell peppers will be added to the same pan and will be sauteed until cooked. The fettuccine will be cooked in salted boiling water at the same time for approx. 8-10 minutes or cooked to desired texture. The pasta will be drained and placed in the same pan as the vegetables and 10oz. of cold alfredo base will be added to the pan. The alfredo base will be brought to a boil and 2oz. of romano cheese will be added to thicken the alfredo base. The pasta and vegetables in alfredo sauce will be placed in a bowl/plate and the scallops will be placed on top.

 

ALFREDO BASE RECIPE:

Ingredients:

1 qt heavy cream

5 1/2 oz. unsalted butter

1 tsp. kosher salt

pinch white pepper

pinch nutmeg

DIRECTIONS: 

Place sauce pot on stove over med-high heat add butter and melt completely(do not burn butter). Whisk in all ingredients except heavy cream and whisk until evenly incorporated. Add cream and whisk until all ingredients are evenly incorporated turn heat to high and bring to a boil(whisk continually to keep mixture from boiling over). When mixture comes to a boil reduce heat to low and keep whisking. After 2-3 minutes return heat to high and bring back to a boil(remember to keep whisking). Reduce heat again to low and allow mixture to thicken until it will coat the back of a spoon. Take the mixture and store in the refrigerator until cold. The alfredo base is now ready to be used for the dish.