This scallop recipe with bowtie pasta dresses up any meal.
Briny, slightly sweet and buttery with a tender texture, scallops taste ocean-fresh without being fishy. In other words, scallops are succulent and delicious. Mix them with portobello mushrooms, cream, and bowtie pasta, and they're simply out of this world.
This recipe is easy and all about flavor. With the combination of scallops, cream, white wine, olive oil, garlic, scallions, fresh parsley, pasta, and mushroom, you'll savor every bite. It will have you wanting seconds. Maybe even thirds!
— Roger
You can prepare the mushroom cream sauce ahead of time and, if so, final preparation takes just minutes. (The sauce will keep for two or three days, refrigerated.) Be sure to dry the scallops before cooking, and do not crowd the pan or they will steam rather than saute´ and fail to develop the sweet, caramelized flavor sautéing creates.
Serves 4
Ingredients
4 to 6 ounces portobello mushrooms
1 cup heavy cream
⅓ cup dry white wine
8 ounces bowtie pasta
Olive oil
1½ to 2 pounds sea scallops
1 cup chopped scallions (white part only) or sweet onions
1 tablespoon minced garlic
4 tablespoons chopped fresh parsley
Salt
Freshly milled black pepper
Method
Remove the stems from the mushrooms and coarsely chop them. Slice the caps and set aside.
Place the mushroom stems and the cream in a small nonreactive saucepan. Bring the cream to a boil, and gently boil for at least 10 minutes, or until the cream is reduced by half. Pour in the wine and boil for 2 to 3 minutes longer. Set the mixture aside. Bring a large pot of water to a boil, add the pasta and salt, and cook until cooked through but still firm, 10 to 15 minutes.
Meanwhile, put enough oil in a hot pan to film it lightly. Add the scallops and sear them for 30 seconds, tossing constantly. The scallops' surfaces should turn a light, nutty brown. Add the mushroom caps, scallions, and garlic. Cook over medium heat for about 2 minutes, or until the mushrooms are barely cooked through. Stir in the reserved mushroom sauce and reheat gently.
Drain the pasta thoroughly, and mix with the scallop mixture. Sprinkle with the parsley. Season with salt and pepper to taste.
From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.