walton_eats

I had sea scallops. I had prawns. I had spinach fettuccine.



Measurements are approximate.

1 lb sea scallops
1 lb raw prawns, shelled and deveined
2 tbsp olive oil
2 tbsp unsalted butter
3 large cloves garlic, minced
2 tbsp fresh basil, minced (or 1 tbsp dried)
3 tbsp flat-leaf parsley, minced
juice of one lemon
zest of one lemon
1/2 cup sherry, shao shing wine, or dry white wine
1 cup half-and-half
kosher salt
freshly ground black pepper
1/4 tsp red pepper flakes
9 oz fresh spinach fettuccine
1/2 cup grated Parmigiano-Reggiano

Season scallops with salt and pepper. Sear scallops in olive oil, about 3 minutes on each side. Remove from pan and keep warm. Add butter to hot oil. When foam subsides, add prawns, garlic, basil and 2 tbsp parsley. Sautée prawns until nearly done. Remove from pan and keep warm. Deglaze pan with wine. Add lemon juice. Cook down until syrupy. Whisk in half-and-half and bring to a boil. Cook down, whisking occasionally, until sauce begins to thicken. Add lemon zest and pepper flakes. Taste for seasoning and add salt and pepper if needed.

In the meantime, bring a large pot of salted water to a boil. Cook pasta. As soon as pasta goes into the water, return scallops and prawns, along with any accumulated juices, to pan. When pasta is nearly done, using a pasta fork or skimmer, add pasta to pan with sauce and seafood and toss together until pasta is coated with sauce. Remove from heat and toss with grated Parmigiano-Reggiano. Serve immediately on heated plates.

Today I found absolutely gorgeous, fresh, huge sea scallops on sale. Tim wanted red meat for dinner tonight, so I bought a couple of filet steaks and six of the sea scallops for an appetizer.

I soaked a couple of wooden skewers, then threaded them with three scallops each, alternating the scallops with a bit of Neiman Ranch Applewood Smoked bacon and Crimini mushrooms. Gave the whole mess a spritz of olive oil from my Misto (have I mentioned that I *love* that damn thing? :)), broiled them for about five minutes on each side, squeezed some lime juice on them and served.

So so so so good.

Took my chanterelles and King Trumpets and fresh shallots from yesterday's farmer's market, along with fresh sea scallops from Andronico's and made this. It was exquisite, and so easy. Served with jasmine rice and steamed broccoli crowns and Ferrari-Carano Fumé Blanc..

From Oregon's Cuisine of the Rain by Karen Brooks

1 lb sea scallops
1/4 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1/3 cup chopped scallions, or 4 shallots, minced
1 lb fresh seasonal mushrooms such as chanterelles or morels, sliced
1/2 cup dry vermouth or dry sherry (I used sherry)
1/2 teaspoon freshly grated nutmeg (the recipe calls for 1/8 teaspoon, but I used more and it really worked)
1/8 teaspoon cayenne pepper
Salt and freshly ground white pepper

1. Pat the scallops dry. Lightly coat them with the flour. Heat the olive oil in a skillet over medium high heat. Add the scallops and sauté, stirring frequently, until the scallops are opaque, 4 to 5 minutes. Transfer the scallops to a bowl and set aside.

2. Add the butter, garlic, and scallions or shallots to the skillet and sauté over medium heat for 3 minutes. Add the mushrooms and continue to sauté for 3 to 5 minutes. Add the vermouth or sherry, nutmeg, cayenne, and salt and white pepper to taste. Raise the heat to high and stir until the liquid reduces and thickens, 3 to 5 minutes.

3. Return the scallops and any accumulated juices to the skillet. Cook just until the mixture is heated through. Adjust the seasonings and serve.

From the kitchen of Chris Maranze