I had to take a few days off from cooking and get some R & R. I am back and here is my first post in a week! I am a huge lover of Scallops, actually any kind of shell fish. This is a quick and easy dinner and I hope you all enjoy this.
Ingredients for the scallops:
10 Sea Scallops
¼ tsp. kosher salt
¼ tsp. black pepper
Sprinkle of dried basil
2 tbsp olive oil
Ingredients for the pasta:
16 oz. good Italian farfallie pasta
1 small shallot, diced
1tsp olive oil
¼ cup pinot grigio
2 cups half & half
1 tsp kosher salt
1 tsp black pepper
1 tsp dried basil
¼ tsp freshly grated nutmeg
1 cup of sweet peas
Ingredients for the roasted tomato:
3 roma tomatoes
½ tsp kosher salt
½ tsp black pepper
½ tsp dried basil
½ tsp sugar
Preparation:
Slice the tomatoes and place in a small roasting dish. Sprinkle with the salt, pepper, basil and sugar. Roast in the oven at 400 degrees for 20 minutes.
In a large pot, fill with water and bring to a rolling boil, add a good amount of kosher salt once it reaches the boiling point. Add the pasta and stir. Cook the pasta until just al’ dante. Drain and add the pan of sauce. (See below)
To make the sauce: In a large, deep skillet, heated to med high, add the olive oil and shallots. Cook until tender, about 3 minutes. Add the wine to deglaze the pan and let it cook for a minute to cook out the alcohol. Slowly stir in the half and half. Add the kosher salt, black pepper, basil and freshly grated nutmeg. Let the sauce cook until it thickens. The sauce should coat the back of a spoon. Add the drained pasta and toss in the sweet peas. Make the sure the sauce coats all the pasta.
For the Scallops: Clean the scallops and pat dry with a clean kitchen towel. Season the scallops with kosher salt, black pepper and basil. Heat a medium sauté pan on med high. Add the olive oil and the scallops and cook for about 2 to 3 minutes on the first side and do not move them so they form a nice golden crust. Turn and cook for another 2 to 3 minutes and golden.
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