Spaghetti With Scallops Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
12 large: Scallops OR 10 oz frozen,
1/2 tsp: Saffron, powdered
-scallop meat,
1 cup: Light cream,
1: Lemon, juice of
Handful of chervil, roughly
Freshly ground pepper,
-chopped,
4 tsp: Dry sherry,
8: Red peppercorns,
4 tsp: Marsala or other sweet wine,
1 lbs: Fresh spaghetti,
3 tbsp: Butter,
Salted water,
2: Scallions, finely chopped
2 tbsp: Butter, melted
1: Garlic clove, crushed
Chervil leaves as garnish,
Directions:
Halve the scallops horizontally and marinate for 30 minutes in a
mixture of the lemon juice, sherry, Marsala, and the ground pepper.
Melt the butter in a skillet, gently saute the scallions and garlic
until they are transparent. Add the scallops and marinade, and simmer
on a low heat until cooked through, about 5 to 7 minutes.
Remove scallops from the pan and stir in the saffron and cream, bring
to a boil for 2 minutes to slightly reduce the sauce. Return the
scallops to the skillet, add the chervil and peppercorns; cover and
let rest to blend the ingredients.
Cook the spaghetti in boiling salted water until al dente, then rinse
and drain. Mix the spagetti with the melted butter in a bowl. Divide
the spagetti among 4 plates, top with the scallops and sauce. Serve
with freshly ground pepper and garnish with chervil leaves.
Adapted from: Spaghetti by Bodo A. Schieren, pub by Transedition Books
Typed by Bob 8-{)
Submitted By ROBERT WHITE On 09-08-95
Source from luhu.jp
mixture of the lemon juice, sherry, Marsala, and the ground pepper.
Melt the butter in a skillet, gently saute the scallions and garlic
until they are transparent. Add the scallops and marinade, and simmer
on a low heat until cooked through, about 5 to 7 minutes.
Remove scallops from the pan and stir in the saffron and cream, bring
to a boil for 2 minutes to slightly reduce the sauce. Return the
scallops to the skillet, add the chervil and peppercorns; cover and
let rest to blend the ingredients.
Cook the spaghetti in boiling salted water until al dente, then rinse
and drain. Mix the spagetti with the melted butter in a bowl. Divide
the spagetti among 4 plates, top with the scallops and sauce. Serve
with freshly ground pepper and garnish with chervil leaves.
Adapted from: Spaghetti by Bodo A. Schieren, pub by Transedition Books
Typed by Bob 8-{)
Submitted By ROBERT WHITE On 09-08-95
Source from luhu.jp