Herbsaint Braised Sea Scallops in Linguini
Yield - about 16 - 20 Dinner servings
1/2 LB CLARIFIED BUTTER
2 LBS LARGE SEA SCALLOPS (See Chef's Notes below)
2 TSP SMOKED SPANISH PAPRIKA
1 TSP GROUND WHITE PEPPER
1 TSP GROUND CAYENNE PEPPER
1 CUP CHARDONNAY
1 TBSP FRESHLY
MINCED GARLIC (See Recipe)
1 TBSP LIME JUICE
1 MEDIUM RED BELL PEPPER (Sliced thin and julienned)
1/2 CUP KALAMATA OLIVES (Pitted)
1 LB LINGUINI PASTA (Boiled "Al Dente")
1 TSP TARRAGON LEAVES
1 CUP FRESH BABY SPINACH LEAVES
1 TBSP ORIGINAL
Use a paper towel and pat the scallops dry, sprinkle with paprika and peppers. Over high heat use a large cast iron skillet and heat the butter. DO Not smoke or over heat the oil. Place the scallops in the pan, but allow a little of space between the scallops. DO NOT MOVE them for at least a couple of minutes, you want them to turn a golden bronze color and sear. Turn them over and continue the process. The Chef is looking for a nice sear while cooking the insides of the scallops to a medium rare doneness.
Once all of the scallops are done, remove, reserve warm and deglaze the skillet with the wine, lime juice, garlic, bell peppers and olives. Lower heat and simmer until the sauce reduces by about half. Remove about 2 Chef's spoons of sauce for later use.
Next, add the pasta, tarragon and spinach to the skillet and lightly warm. Add the Herbsaint Liquor and about 2/3 of the scallops, toss enough to gently coat the scallops.
1/4 BUNCH GREEN ONIONS (Chopped)
2 LIMES (Quartered)
1/2 CUP ASIAGO CHEESE (Grated)
Choose large colorful platter, arrange the pasta and scallops on the platter. Place the retained scallops on top of the pasta and drizzle the reserved sauce on them. Garnish with green onion confetti and lime wedges. SERVE family style or on a buffet. DO NOT continue to heat, you DON'T want to overcook the scallops!
There are several selections of scallops available from my fish monger... I like either the "wet" or "dry" fresh sea scallops. The keep them packed on ice and I know they are not frozen. I am not a big fan of the frozen scallops or the "Bay" scallops (they are much smaller and hard to braise).... BUT the will do as an "OK" substitute.
I love the flavor of a "Smoked" paprika, you can find this seasoning at most high end specialty food stores or at your local Middle Eastern market.
I like to use chardonnay for this recipe because it has a buttery-smooth flavor. Most chardonnay's are aged in charred oak barrels, this also tends to give the wine a smoky flavor.
This is also a great recipe to use for a Holiday dinner or buffet appetizer.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: March 14, 2018