1/2 Recipe egg pasta dough
1 lb Sea scallops
Flour for dredging
Salt and pepper to taste
3 tbsp Unsalted butter, softened
2 tbsp Olive oil
1/4 cup Minced shallots
1/2 cup Sercial Madeira
1 cup Heavy cream
2 tsp Dijon mustard
Fresh lemon juice to taste
Sweet paprika to taste
Herb sprigs for garnish, if desired
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Transfer pasta dough to floured baking sheet and cover loosely with plastic wrap.
Dredge scallops in flour, shaking off excess, and season with salt and pepper. In skillet set over moderately high heat melt 1 tablespoon of the butter with the oil and heat until hot. Add the scallops and saute until golden and just firm. Transfer to a plate, add the shallots to the skillet and cook 1 minute. Add the Madeira and reduce by half. Add the cream and reduce until lightly thickened. Stir in mustard, lemon juice, paprika and salt and pepper to taste.
In a saucepan of boiling salted water cook the pasta shapes until "al dente", drain and toss with remaining butter.
Add scallops to sauce and simmer until heated through. Spoon scallop mixture onto serving plates, mounding it in the center of the plate, and drape the pasta shapes over. Garnish with the herb sprigs.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC format by Gail Shermeyer, 4paws@netrax.net
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6561
Posted to MC-Recipe Digest V1 #494 by 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.
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