Yield: 1 Servings
|6 cups||Chicken stock|
|1 tablespoon||Olive oil|
|2 \N||Shallots; minced|
|3 cups||Sliced shiitake mushrooms; stems removed|
|2 cups||Toasted pastina; (acini de pepo)|
|1 cup||Dry white wine|
|10 \N||Cloves roasted garlic|
|3 cups||Chopped raw spinach|
|½ cup||Grated asiago cheese|
|48 \N||Nantucket bay scallops|
|1 \N||Lemon; cut in half|
|\N \N||Roasted red pepper coulis; recipe follows|
|3 tablespoons||Chopped fresh chives|
|½ cup||Diced tomatoes|
To make pastina:
Heat chicken stock to a simmer. In a saucepan, heat olive oil over moderate heat and add shallots. Cook until transparent. Add mushrooms. Add toasted pastina and stir to coat pastina with olive oil. Add wine and reduce and continue stirring. Add small amounts of hot chicken stock to pastina and continue stirring until all stock is added and pastina is al dente. Add roasted garlic and mix well. Season with salt and pepper. Add chopped spinach and cheese and stir to combine.
To make the scallops:
Place a non-stick skillet over high heat. Allow the pan to heat until very hot. Carefully place bay scallops in the pan and caramelize, rolling scallops to cook evenly, about 2 minutes. Do not overcrowd the pan. Season with salt and white pepper. Finish with freshly squeezed lemon juice.
To assemble dish:
Place pastina in center of bowl. Arrange 8 scallops around pastina. Add approximately 1 ounce of red pepper sauce around pastina and garnish with chopped chives and diced tomatoes.
Yield: 8 servings
NOTES : Recipe courtesy of Robert Wong Recipe by: Cooking Live Show #CL9037 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998