| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 6 |
c |
Chicken stock |
| 1 |
tb |
Olive oil |
| 2 |
|
Shallots; minced |
| 3 |
c |
Sliced shiitake mushrooms; stems removed |
| 2 |
c |
Toasted pastina; (acini de pepo) |
| 1 |
c |
Dry white wine |
| 10 |
|
Cloves roasted garlic |
| 3 |
c |
Chopped raw spinach |
| 1/2 |
c |
Grated asiago cheese |
| 48 |
|
Nantucket bay scallops |
| 1 |
|
Lemon; cut in half |
|
|
Roasted red pepper coulis; recipe follows |
| 3 |
tb |
Chopped fresh chives |
| 1/2 |
c |
Diced tomatoes |
INSTRUCTIONS
GARNISH
To make pastina:
Heat chicken stock to a simmer. In a saucepan, heat olive oil over moderate
heat and add shallots. Cook until transparent. Add mushrooms. Add toasted
pastina and stir to coat pastina with olive oil. Add wine and reduce and
continue stirring. Add small amounts of hot chicken stock to pastina and
continue stirring until all stock is added and pastina is al dente. Add
roasted garlic and mix well. Season with salt and pepper. Add chopped
spinach and cheese and stir to combine.
To make the scallops:
Place a non-stick skillet over high heat. Allow the pan to heat until very
hot. Carefully place bay scallops in the pan and caramelize, rolling
scallops to cook evenly, about 2 minutes. Do not overcrowd the pan. Season
with salt and white pepper. Finish with freshly squeezed lemon juice.
To assemble dish:
Place pastina in center of bowl. Arrange 8 scallops around pastina. Add
approximately 1 ounce of red pepper sauce around pastina and garnish with
chopped chives and diced tomatoes.
Yield: 8 servings
NOTES : Recipe courtesy of Robert Wong
Recipe by: Cooking Live Show #CL9037
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998
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