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Receta Roasted Garlic Pastina With Nantucket Bay Scallops

by Global Cookbook

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     Roasted red pepper coulis, recipe follows 3 Tbsp. Minced fresh chives 1/2 c. Diced tomatoes

Direcciones

1. 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.
2. 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.
3. 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.
4. Yield: 8 servings
5. NOTES :

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