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Ingredientes
- 1/2 x recipe Herb Pasta Dough (see recipe)
- 1 lb sea scallops Flour for dredging Salt to taste Freshly-grnd black pepper to taste
- 3 Tbsp. softened unsalted butter
- 2 Tbsp. extra virgin olive oil
- 1/4 c. chopped shallots
- 1/2 c. Sercial Madeira
- 1 c. heavy cream
- 2 tsp Dijon mustard Fresh lemon juice to taste Sweet paprika to taste Herb sprigs for garnish if you like
Direcciones
- Transfer pasta dough to floured baking sheet and cover loosely with plastic wrap.
- Dredge scallops in flour, shaking off excess, and season with salt and pepper. In skillet set over moderately-high heat heat 1 Tbsp. of the butter with the oil and heat till warm. Add in the scallops and saute/fry till golden brown and just hard.
- Transfer to a plate, add in the shallots to the skillet and cook 1 minute. Add in the Madeira and reduce by half. Add in the cream and reduce till lightly thickened. Stir in mustard, lemon juice, paprika and salt and pepper to taste.
- In a saucepan of boiling salted water cook the pasta shapes till "al dente", drain and toss with remaining butter.
- Add in scallops to sauce and simmer till heated through. Spoon scallop mix onto serving plates, mounding it in the center of the plate, and drape the pasta shapes over. Garnish with the herb sprigs.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 4 servings | |
| Calories 248 | |
| Calories from Fat 234 | 94% |
| Total Fat 26.6g | 33% |
| Saturated Fat 13.32g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 42mg | 2% |
| Potassium 58mg | 2% |
| Total Carbs 2.46g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.06g | 0% |
| Protein 1.03g | 2% |
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