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 each of butter and olive oil
1/2 c thinly-sliced shallot or leek
2 T thinly-sliced garlic
1/4 t crushed red pepper
1/3 c half and half or light cream
8 oz pappardelle or wide 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 1 cup of the pasta 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 shallots, 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, the noodles, and the pasta water. Cook gently 5 minutes with mixing until the sauce is mostly absorbed and the noodles are tender. Add pasta water if needed. 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.

Seafood Risotto

Devised and prepared January 27, 2011.The prep is long-winded but straight-forward. The result is well worth the effort.

6 oz cremini mushrooms, thickly sliced
1 leek, white part only, finely sliced
1/3 c shallots, finely sliced
1 T garlic, finely minced
6 oz asparagus, roll cut into half-inch pieces
1/2 c baby peas, defrosted
4 T EVOO
3/4 c dry white wine
4 c hot seafood stock (or chicken stock) plus 2 c hot water
1-1/2 c arborio rice
4 oz pkg salad shrimps
4 oz pkg  bay scallops
1 lb pkg mussels in sauce, defrosted
6 oz frozen seafood assortment (squid, octopus, mussels, shrimp)
1/4 c grated Parmesan cheese
1/4 c parsley, coarsely chopped
1/4 c cilantro, coarsely chopped
zest and juice of half a lemon
salt and pepper to taste
Brine: 1/4 c kosher salt, 1/4 c sugar dissolved in 1 qt cold water

Prepare brine and soak frozen shrimp, scallops, and seafood mix for 30 minutes, or until is thoroughly defrosted, stirring occasionally. Drain thawed seafood, and discard the brine. Heat the diluted stock almost to a boil, and off heat, stir in the drained seafood, and set aside. [This will lightly cook and tenderize the seafood.]
In a heavy 12-inch skillet over medium heat, saute the mushrooms in 1 T oil for a few minutes, add the leeks, shallots, and garlic, and a bit more oil, salt and pepper. After a few minutes, add the asparagus, and continue cooking. Stir in the peas, and cook a few minutes more until heated through. Remove vegetables to a plate, and set aside.
Wipe out the skillet, and add 2 T more oil. When hot, stir in the rice and cook over medium heat until translucent and lightly colored. Stir frequently and avoid burning. Add the wine and continue cooking until absorbed. Drain the seafood from the stock, and reheat the stock. Lower the heat, and add enough hot stock to cover the rice. When it's largely absorbed, ladle in more hot stock. Stir frequently, and continue slowly adding stock until most is absorbed. This takes about 20 minutes. Stir in the mussels and cooked seafood, and heat through gently. Stir in herbs, lemon, and the cheese. Correct seasoning. Serves six.