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Categories:
recipe egg pasta scallops flour salt butter olive oil shallots Sercial Madeira heavy cream mustard lemon juice sweet paprika
Viewed: 39 - Published at: 8 years agoIngredients
- 1/2 recipe egg pasta dough (recipe above)
- 1 pound sea scallops
- Flour for dredging
- Salt and pepper to taste
- 3 tablespoons softened unsalted butter
- 2 tablespoons olive oil
- 1/4 cup minced shallots
- 1/2 cup Sercial Madeira
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- Fresh lemon juice to taste
- Sweet paprika to taste
- Herb sprigs for garnish if desired
Method
- 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.
