PreviousContentsNext

Pan Seared Scallops With Alight Plum Tomato Sauce And A Basil Pesto

Olive, oil

12

plum tomatoes, diced

4

shallots, diced

6

cloves garlic

1

cup

white wine

Juice, of 3 lemons

1/4

pound

, (or 1 stick) butter cubed

4

ounces of fresh pasta of choice, (linguine, fettuccine)

1

bunch

of basil, stems removed

1

bunch

of parsley, stems removed

1

bunch

of watercress, stems removed

1

cup

extra virgin olive oil plus 3 tablespoons

Kosher, salt and freshly ground black pepper

16

(10 to 20 dry pack) sea scallops

1

cup

grated Parmesan cheese

Sprig, of fresh purple basil

1

In a saucepan add a touch of olive oil, plum tomatoes, 3 shallots and 4 cloves

2

of garlic and cook until shallots are translucent. Add white wine and juice of 2

3

lemons. Bring to boil, reduce heat, let cook three minutes. Remove from heat and

4

add all ingredients to blender and puree. This process may require being done in

5

steps so that blender does not overflow. Strain pureed ingredients through

6

chinoise, throw out pulp, reserve broth. Bring broth back up to at least 110

7

degrees. Place in a clean blender, add cubed butter with blender on high to

8

emulsify, thicken sauce, season to taste.

9

In a large pot bring to boil salted water and then cook pasta to al dente,

10

refresh in ice bath and set aside. Toss in 1 tablespoon olive oil until ready to

11

serve.

12

In a blender, add 2 cloves of garlic, 1 shallot, basil, parsley and watercress,

13

juice of the 1 remaining lemon, cover blender, turn on high. Slowly add 1 cup

14

olive oil until emulsified. Season with salt -- add fresh cracked black pepper

15

(a lot), briefly turn blender on. Transfer contents into a squirt bottle and

16

refrigerate until ready to serve.

17

Place 1 saute pan over high heat until it smokes.

18

In another saute pan place 1 teaspoon of olive oil, add 3 ounces of pasta, then

19

ounces of tomato sauce, check for seasoning of salt and pepper to taste.

20

In smoking pan, heat 1 tablespoon of olive oil. Season scallops with kosher salt

21

and freshly cracked black pepper, then add to hot oil. Sear deeply until warm

22

brown color turn each scallop over and finish in a 375 degree oven (for 3

23

minutes).

24

In desired plate or bowl place pasta with sauce, when scallops are done arrange

25

them on top of pasta. Liberally swizzle pesto over plate and garnish with purple

26

basil sprig.

Servings: 4

Yield: 4 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (20.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 8 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

734.56

Calories From Fat (45%)

332.14

% Daily Value

Total Fat 37.8g

58%

Saturated Fat 19.97g

100%

Cholesterol 82.95mg

28%

Sodium 468.64mg

20%

Potassium 1750.04mg

50%

Total Carbohydrates 75.19g

25%

Fiber 14.68g

59%

Sugar 32.87g

 

Protein 21.82g

44%