Penne With Scallops, Asparagus and Parmesan

Thursday, May 9, 2013

Ingredients :

1 lb penne (or other bulky pasta)
1 lb sea scallops, cleaned and muscle pulled off (make sure they are dry, not treated)
1 bunch asparagus, cut on 1/2" bias
1 cup sliced fresh mushrooms
3 leeks, cleaned and sliced

2 tablespoons garlic, minced
olive oil
salt + pepper

1/4 cup freshly grated Parmesan
white wine
chopped chives


heat olive oil in skillet on medium high. season scallops (toss in bowl to coat) and then gently place scallops in skillet to sear. don't touch scallops until they can easily release from the pan. gently turn over, and cook for another 2-3 minutes (rough time estimate; they are done when you touch them and they bounce back). Add the mushrooms and minced garlic on low heat for 2-3 minutes.

take scallops out of pan. add leeks and caramelize for about 5 minutes. add wine to de-glaze and scrape off the fond.

meanwhile, cook pasta according to directions. reserve water to blanch asparagus. add to pan with leeks, and the Scallops. mix, and heat through a little if necessary. combine with pasta and chopped chives and mix gently. 
Serve with Parmesan on top.




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