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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Friday, October 4, 2013

Scallop & Corn Pasta - Two (More) Ways

Am I ever going to miss fresh corn on the cob season. I combined scallops and orecchiette with frozen corn last winter, but nothing beats corn fresh from the cob.  It is so crunchy, sweet and delicious.   

This time I used cherry tomatoes, jalapeños and herbs in the sauce.  I love these multi-coloured little tomatoes in pasta. I combined them with the smaller ones from my garden.  

I like to dice them but you can halve them or even leave them whole.  

Cook the pasta in boiling water according to package directions.  Orecchiette (little ears) are really fabulous in this because the corn and scallops rest in them beautifully, but you could use penne, bowties or any short pasta.  

Remove the corn from the cobs with a sharp knife.  

Heat a little butter and oil in a large pan and add 3 minced garlic cloves and 2 minced jalapeno peppers.  

Sauté for a few minutes, then toss in the tomatoes and corn.  

Add about 1/3 cup of white wine to the hot pan.  Let it simmer about 3 minutes until slightly reduced.

I love these little bay scallops with this.  Dry them with paper towels and toss them right in to the pan.  They'll steam in the sauce in about 2 minutes.  

Add the cooked pasta.

Toss it all together and sprinkle with fresh pepper and herbs.  I used parsley and chives.  Terrific!


This one is just as good, maybe even better!  This time I used larger sea scallops and bacon.  

I cooked the diced bacon until crisp then removed it from the pan, leaving the bacon fat behind.

Then I dried the scallops really well, sprinkled them with salt and pepper and seared them in the pan.  Then removed them and covered with foil.  

Next I added 3 minced garlic cloves, minced hot pepper, 3 cobs of corn removed from the cobs and sautéed for 3 minutes.  Add in 1/2 a cup of white wine and simmer about 3 minutes longer.  Add 1/2 a cup sour cream and simmer 1 minute until thickened. 

Add the pasta into the pot and toss it all together.  Sprinkle with chives and top with the seared sea scallops.  Tangy and delicious!  


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