Recipe of the day - 6/5 - Scallops Verde - Tilted Forum Project Discussion Community

Chingal0 · 06-07-2004, 07:25 PM

Scallops Verde

3 ounces dried tomatoes (about 1 cup), not packed in oil
1 pound sea scallops
1 pound penne or bow-tie pasta
1 tablespoon olive oil
1 1/2 tablespoons minced shallots
1 cup dry white wine
1/2 cup pine nuts, toasted until golden
2 cups heavy cream
1/4 cup freshly grated Parmesan
1/2 cup prepared basil pesto

In a small heatproof bowl, pour enough boiling water over tomatoes to cover and let stand 20 to 30 minutes, or until soft. Drain tomatoes, discarding liquid, and slice thin.

While tomatoes are soaking, remove tough muscle from side of each scallop if necessary and halve scallops if large. In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.

In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté scallops until pale golden on edges and cooked through, about 2 minutes on each side. Transfer scallops to a heatproof dish and keep warm, covered.

Add shallots to oil remaining in skillet and cook, covered, over moderate heat, stirring occasionally, until softened. Add wine and boil, uncovered, stirring to scrape up browned bits, until reduced to about 3 tablespoons. Add pine nuts, tomatoes, and cream and bring just to a boil. Stir in Parmesan and pesto and remove skillet from heat. Stir in scallops.

Cook pasta in boiling water until al dente and drain in a colander. Return pasta to kettle and add scallop mixture, tossing gently to combine.

Serves 4 to 6.

Sounds interesting, damn I love scallops.

plandogs · 10-03-2004, 11:46 AM

I made this last night. Cost quite a bit since i doubled everything since it was for a lot of people, but still it was delicious.

The only thing i changed was that i put the scallops directly into the pasta....then i only poured about half the sauce i made into the pasta. It just made sooo much sauce i thought it would drown out the penne. Everyone absolutley loved it, and obviously make some garlic bread to go with it.

Thanks for the recipe - - Wonderful!

Chingal0 · 10-05-2004, 10:36 AM

Just curious, did the scallops come out overcooked? The problem with most of the scallop recipes is they sometimes don't factor in the carryover cooking and the heat of everything else that will continue the cooking of the scallop, making them sometimes grossly overcooked and rubbery.

I love scallops, and that is a challenge whenever I'm making pasta dishes with scallops encorporated with the pasta and sauces etc.

plandogs · 10-11-2004, 07:13 PM

Ah, to avoid that i cooked the scallops last. Made them just how i like em and put them directly into the pasta and served it up. Not rubbery at all.

Thanks for the recipe!

06-07-2004, 07:25 PM	#1 (permalink)
Chingal0 Something like that.. Location: Oreygun.	Recipe of the day - 6/5 - Scallops Verde Scallops Verde 3 ounces dried tomatoes (about 1 cup), not packed in oil 1 pound sea scallops 1 pound penne or bow-tie pasta 1 tablespoon olive oil 1 1/2 tablespoons minced shallots 1 cup dry white wine 1/2 cup pine nuts, toasted until golden 2 cups heavy cream 1/4 cup freshly grated Parmesan 1/2 cup prepared basil pesto In a small heatproof bowl, pour enough boiling water over tomatoes to cover and let stand 20 to 30 minutes, or until soft. Drain tomatoes, discarding liquid, and slice thin. While tomatoes are soaking, remove tough muscle from side of each scallop if necessary and halve scallops if large. In a 6-quart kettle bring 5 quarts salted water to a boil for pasta. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté scallops until pale golden on edges and cooked through, about 2 minutes on each side. Transfer scallops to a heatproof dish and keep warm, covered. Add shallots to oil remaining in skillet and cook, covered, over moderate heat, stirring occasionally, until softened. Add wine and boil, uncovered, stirring to scrape up browned bits, until reduced to about 3 tablespoons. Add pine nuts, tomatoes, and cream and bring just to a boil. Stir in Parmesan and pesto and remove skillet from heat. Stir in scallops. Cook pasta in boiling water until al dente and drain in a colander. Return pasta to kettle and add scallop mixture, tossing gently to combine. Serves 4 to 6. Sounds interesting, damn I love scallops. __________________ "Eventually I became too sexy for my gym membership fee."

10-05-2004, 10:36 AM	#3 (permalink)
Chingal0 Something like that.. Location: Oreygun.	Just curious, did the scallops come out overcooked? The problem with most of the scallop recipes is they sometimes don't factor in the carryover cooking and the heat of everything else that will continue the cooking of the scallop, making them sometimes grossly overcooked and rubbery. I love scallops, and that is a challenge whenever I'm making pasta dishes with scallops encorporated with the pasta and sauces etc. __________________ "Eventually I became too sexy for my gym membership fee."

10-03-2004, 11:46 AM	#2 (permalink)
plandogs Upright	I made this last night. Cost quite a bit since i doubled everything since it was for a lot of people, but still it was delicious. The only thing i changed was that i put the scallops directly into the pasta....then i only poured about half the sauce i made into the pasta. It just made sooo much sauce i thought it would drown out the penne. Everyone absolutley loved it, and obviously make some garlic bread to go with it. Thanks for the recipe - - Wonderful!

10-11-2004, 07:13 PM	#4 (permalink)
plandogs Upright	Ah, to avoid that i cooked the scallops last. Made them just how i like em and put them directly into the pasta and served it up. Not rubbery at all. Thanks for the recipe!