| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dishes, Pasta |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Recipe egg pasta dough |
| 1 |
lb |
Sea scallops |
|
|
Flour for dredging |
|
|
Salt and pepper to taste |
| 3 |
T |
Unsalted butter, softened |
| 2 |
T |
Olive oil |
| 1/4 |
c |
Minced shallots |
| 1/2 |
c |
Sercial Madeira |
| 1 |
c |
Heavy cream |
| 2 |
t |
Dijon mustard |
|
|
Fresh lemon juice to taste |
|
|
Sweet paprika to taste |
|
|
Herb sprigs for garnish, if |
|
|
desired |
INSTRUCTIONS
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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