By Nancy Caivano
1 lb pasta (I prefer linguine
with this dish but any pasta will work)
4 tbsp olive oil, divided
1-1/2 lb scallops (you can use either large
sea scallops or small bay scallops;
the bays give a prettier presentation.)
Salt and Pepper
1 onion, chopped
3 cloves garlic chopped (or 2 tsp jar chopped garlic)
1/2 tsp lemon zest
1/2 tsp crushed red pepper flakes
3 ripe pears, peeled, cored and thinly sliced
2 tbsp sugar
1/4 cup lemon juice
1/4 cup chicken stock
1 cup heavy cream
2 tbsp parsley, chopped
2 tbsp basil, julienne
1/4 cup grated Pecorino Romano cheese (or Parmesan)
Cook pasta in a large pot of boiling, salted water until al dente; drain.
In a large, nonstick skillet, heat 2 tbsp olive oil until just smoking. Season scallops with salt and pepper. Add scallops and sear until well browned on both sides. (If using small bays, this will happen quickly). Remove from heat and set aside.
Heat remaining olive oil in same skillet over medium-high heat. Add onion, garlic, lemon zest and crushed red pepper flakes. sauté until garlic just begins to brown. Add pears and sugar, and sauté until pear begins to turn golden brown. Add lemon juice and chicken stock and cook, stirring, until reduced by half. Reduce heat and add heavy cream, stirring well. Simmer until thickened, about 5 minutes. Add herbs, and season to taste with salt and pepper. Add scallops, cook 3 minutes more, and remove from heat. (If sauce gets too thick before scallops are done, add a little chicken stock).
Return drained pasta to pot. Add contents of skillet and toss well. Add Romano cheese, combine well and serve immediately.
You can substitute shrimp or chicken for the scallops.
This page created January 2000
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