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Pasta, Risotto and You

by Nancy Caivano

 

Pasta with Grilled Scallops
and Spicy Garlic-Paprika Cream Sauce

Serves 6

 

Ingredients:

1 lb pasta (I prefer orrechiette with
   this dish, but any pasta will work)
Cooking Spray
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)

 

Method:

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.

Note:
This recipe would be wonderful with shrimp or chicken in place of the scallops.

 

Pasta Risotto and You

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Pasta, Risotto and You Archive

 

Copyright © 2001, Nancy Caivano. All rights reserved.

 

This page created July 2001


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