Pan-Seared Scallops
Wrapped In Proscuitto
16 10/20 size scallops
8 slices of proscuitto (thinly sliced)
kosher salt/black pepper
2 Tblsp. olive oil (for sautéing)
1. take the little side pieces off of all the scallops
2. now cut each piece of proscuitto in 1/2 lengthwise
3. season the scallops with salt/pepper
4. wrap each scallop with a strip of the proscuitto (ote: when finished
wrapping a scallop the top and bottom of the scallop should be visible)
5. heat a saute pan with olive oil. Turn flame down to medium.
Carefully place scallops topside down in oil. Saute for 2-3 minutes,
turn over and finish for 2-3 minutes on the other side. 6. take out of
the pan and let rest
Serves 4
Spicy Angel Hair Pasta with Sun-Dried Tomatoes, Pesto,
Calamata Olives and Fresh Herbs
3 Tblsp. olive oil (for sautéing)
1Tblsp. garlic (chopped)
crushed red pepper flakes (generous pinch)
1/3 c. Calamata olives (drained)
1/2 c. sun-dried tomatoes (soaked in hot water for 3-4 minutes to
soften)
zest of 2 lemons
2 Tblsp. pesto
1/4 c. white wine
4—3oz. servings of angel hair pasta
kosher salt and black pepper to taste
garnish with fresh basil and feta cheese
1.
saute the first three ingredients on medium heat (this allows the
garlic and chilies to fuse with the oil). Approximately 2 minutes.
2. now add the olives and sun-dried tomatoes. Saute for 2 minutes. add
the pesto and stir.
3. add the white wine and allow the wine to reduce. Finish with the
lemon zest.
4. place the angel hair pasta in a colander and dip in a pot of
simmering hot water. Let sit in water for 10-12 seconds. Take out and
let drain.
5. toss the pasta with the sun-dried tomato mixture. Add
2-3 tablespoons of pasta water and combine well. Finish with fresh
basil and season with salt/pepper.
6. to plate: take a round plate
and twirl pasta with a pair of tongs. Place equal amounts in the center
of the plate (you do not have to use all of it if you wish to have
smaller portions). Now take the scallops and place four on each plate
around the pasta.
7. garnish with some of the fresh basil and feta cheese
[ You don't need the scallops to enjoy this pasta; it would be
good with shrimp for example ]
Serves 4
17Jan08