Wednesday, December 12, 2018

Scallops and Egg Noodles in Cream-Garlic Sauce

Developed December, 2018. Luxury in a quick and easy meal.

12 oz diver scallops
1 t salt
1/4 t white pepper
flour
1 oz butter + 1 oz olive oil
2 T minced garlic
1/4 t crushed red pepper
1/3 c half and half or light cream
8 oz tagliatelle or narrow egg noodles
Bring two quarts of salted water to a boil in a 3-quart saucepan. Add the noodles and boil gently until tender but firm, about 9 minutes. Drain, reserving some of the cooking water, and keep covered. While the noodles cook, heat the oil and butter over medium in a 12-inch stainless-steel skillet. When sizzling stops, add the garlic and crushed red pepper, and sauté until lightly colored. Dry the scallops on paper towels and season with salt and pepper and dust lightly with flour. Lower the heat to medium-low and add the scallops. Cook gently until lightly browned on one side, turn and cook the other side. Stir in the dairy and then the noodles. Cook gently with mixing until the sauce is mostly absorbed and the noodles are tender. Add pasta water as needed to adjust the thickness. Taste for seasoning. Serves two or three generously. Variation: Substitute shelled shrimp or imitation crab meat (surimi) for the scallops. Butter-steamed cauliflower makes a good side dish.

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