| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pasta, Dishes |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Recipe egg pasta dough |
| 1 |
lb |
Sea scallops |
|
|
Flour for dredging |
|
|
Salt and pepper to taste |
| 3 |
tb |
Unsalted butter, softened |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Minced shallots |
| 1/2 |
c |
Sercial Madeira |
| 1 |
c |
Heavy cream |
| 2 |
ts |
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.
A Message from our Provider:
“Find God. You were born to appreciate perfection”