by Nancy Caivano
1 lb pasta (I prefer orrechiette with
this dish, but any pasta will work)
1 lb scallops (large sea scallops grill best)
Salt and Pepper
3 tbsp olive oil plus more for brushing
2-1/2 tbsp sweet paprika (Hungarian if possible; divided)
1 onion, chopped
8 cloves garlic, chopped (or 1-1/2 tbsp jar chopped garlic)
1/2 tsp crushed red pepper flakes
8 oz mixed mushrooms, sliced (variety your preference)
1/2 cup dry white wine
1-1/2 cups heavy cream
1/4 cup parsley, chopped
1/2 cup grated Pecorino Romano cheese (or Parmigiano-Reggiano)
Cook pasta in a large pot of boiling, salted water until al dente; drain.
Meanwhile, spray grill rack well with cooking spray and preheat grill to medium-high heat. Season scallops well with salt and pepper and brush with olive oil. Sprinkle with 1 tbsp paprika. Grill until well browned and cooked through. Remove scallops to a cutting board. If large, quarter them, if medium-sized, just halve them.
Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add onion, garlic, red pepper flakes and mushrooms. Sauté until garlic just begins to brown. Sprinkle remaining paprika over vegetables, and sauté 1 minute longer. Add wine and simmer until almost all liquid is evaporated, and about a tablespoon or so remains. Add cream and simmer over medium-low heat until thickened. Add scallops and simmer 1 minute longer. Add parsley and season with salt and pepper; remove from heat.
Return drained pasta to pot. Add contents of skillet and combine well. Add Romano cheese, toss to coat and serve immediately.
This recipe would be wonderful with shrimp or chicken in place of the scallops.
Copyright © 2001, Nancy Caivano. All rights reserved.
This page created July 2001
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