We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives.
R.C. Sproul

Pan-seared Scallops With Plum Tomato Sauce And Basil

0
(0)
CATEGORY CUISINE TAG YIELD
Dairy Dujour12 4 Servings

INGREDIENTS

Olive oil
12 Plum tomatoes, diced
4 Shallots, diced
6 Garlic cloves
1 c White wine
3 Lemons, Juice of
1/4 lb Butter -, 1 stick cubed
4 oz Fresh pasta of choice
linguine
Fettuccine), Fettuccine
1 Basil, stems removed
1 Parsley, stems removed
1 Watercress, stems removed
1 c Extra-virgin olive oil, plus
3 T Extra-virgin olive oil
Kosher salt, to taste
Freshly-ground black pepper
to taste
16 Sea scallops -, 10 to 20
dry pack
1 c Grated Parmesan cheese
1 Sprig fresh purple basil
1 Fat, 0 Other Carbohydrates

INSTRUCTIONS

In a saucepan add a touch of olive oil, plum tomatoes, 3 shallots and
4 cloves of garlic and cook until shallots are translucent. Add white
wine and juice of 2 lemons. Bring to boil, reduce heat, let cook  three
minutes. Remove from heat and add all ingredients to blender  and
puree. This process may require being done in steps so that  blender
does not overflow. Strain pureed ingredients through  chinoise, throw
out pulp, reserve broth. Bring broth back up to at  least 110 degrees.
Place in a clean blender, add cubed butter with  blender on high to
emulsify, thicken sauce, season to taste. In a  large pot bring to boil
salted water and then cook pasta to al dente,  refresh in ice bath and
set aside. Toss in 1 tablespoon olive oil  until ready to serve. In a
blender, add 2 cloves of garlic, 1  shallot, basil, parsley and
watercress, juice of the 1 remaining  lemon, cover blender, turn on
high. Slowly add 1 cup olive oil until  emulsified. Season with salt --
add fresh cracked black pepper (a  lot), briefly turn blender on.
Transfer contents into a squirt bottle  and refrigerate until ready to
serve. Place 1 saute pan over high  heat until it smokes. In another
saute pan place 1 teaspoon of olive  oil, add 3 ounces of pasta, then 4
ounces of tomato sauce, check for  seasoning of salt and pepper to
taste. In smoking pan, heat 1  tablespoon of olive oil. Season scallops
with kosher salt and freshly  cracked black pepper, then add to hot
oil. Sear deeply until warm  brown color; turn each scallop over and
finish in a 375 degree oven  (for 3 minutes). In desired plate or bowl
place pasta with sauce,  when scallops are done arrange them on top of
pasta. Liberally  swizzle pesto over plate and garnish with purple
basil sprig. This  recipe yields 4 servings.  Source: "CHEF DU JOUR -
(Show # DJ-9553) - from the TV FOOD NETWORK"  S(Formatted for MC5):
"07-19-1999 by Joe Comiskey -  joecomiskey@netzero.net"  Per serving:
760 Calories (kcal); 71g Total Fat; (86% calories from  fat); 11g
Protein; 15g Carbohydrate; 16mg Cholesterol; 406mg Sodium  Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0  Fruit; 13
Recipe by: Fredric A. Byarm  Converted by MM_Buster v2.0n.  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus Christ! The answer is on everyone’s lips”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 860
Calories From Fat: 338
Total Fat: 38.4g
Cholesterol: 83mg
Sodium: 703.3mg
Potassium: 2011.8mg
Carbohydrates: 101g
Fiber: 3.9g
Sugar: 4.4g
Protein: 26.3g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?