Roasted garlic pastina with nantucket bay scallops

Yield: 1 Servings

Measure Ingredient
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

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