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Ingredientes
- 6 c. Chicken stock
- 1 Tbsp. Extra virgin olive oil
- 2 x Shallots, chopped
- 3 c. Sliced shiitake mushrooms, stems removed
- 2 c. Toasted pastina, (acini de pepo)
- 1 c. Dry white wine
- 10 x Cloves roasted garlic
- 3 c. Minced raw spinach
- 1/2 c. Grated asiago cheese
- 48 x Nantucket bay scallops
- 1 x Lemon, cut in half
- Â Â Roasted red pepper coulis, recipe follows
- 3 Tbsp. Minced fresh chives
- 1/2 c. Diced tomatoes
Direcciones
- To make pastina:Heat chicken stock to a simmer. In a saucepan, heat extra virgin olive oil over moderate heat and add in shallots. Cook till transparent. Add in mushrooms. Add in toasted pastina and stir to coat pastina with extra virgin olive oil. Add in wine and reduce and continue stirring. Add in small amounts of warm chicken stock to pastina and continue stirring till all stock is added and pastina is al dente. Add in roasted garlic and mix well. Season with salt and pepper. Add in minced spinach and cheese and stir to combine.
- To make the scallops:Place a non-stick skillet over high heat. Allow the pan to heat till very warm. Carefully place bay scallops in the pan and caramelize, rolling scallops to cook proportionately, about 2 min. Don't overcrowd the pan. Season with salt and white pepper. Finish with freshly squeezed lemon juice.
- To assemble dish:Place pastina in center of bowl. Arrange 8 scallops around pastina. Add in approximately 1 oz of red pepper sauce around pastina and garnish with minced chives and diced tomatoes.
- Yield: 8 servings
- NOTES :
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2146g | |
| Calories 611 | |
| Calories from Fat 154 | 25% |
| Total Fat 17.44g | 22% |
| Saturated Fat 2.73g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2338mg | 97% |
| Potassium 2985mg | 85% |
| Total Carbs 46.4g | 12% |
| Dietary Fiber 21.6g | 72% |
| Sugars 6.06g | 4% |
| Protein 27.81g | 44% |
