Spaghetti with scallops
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | larges | Scallops OR 10 oz frozen scallop meat |
| 1 | Lemon, juice of | |
| Freshly ground pepper | ||
| 4 | teaspoons | Dry sherry |
| 4 | teaspoons | Marsala or other sweet wine |
| 3 | tablespoons | Butter |
| 2 | Scallions, finely chopped | |
| 1 | Garlic clove, crushed | |
| ½ | teaspoon | Saffron, powdered |
| 1 | cup | Light cream |
| Handful of chervil, roughly chopped | ||
| 8 | Red peppercorns | |
| 1 | pounds | Fresh spaghetti |
| Salted water | ||
| 2 | tablespoons | Butter, melted |
| Chervil leaves as garnish | ||
Directions
Halve the scallops horizontally and marinate for 30 minutes in a mixture of the lemon juice, sherry, Marsala, and the ground pepper.
Melt the butter in a skillet, gently saute the scallions and garlic until they are transparent. Add the scallops and marinade, and simmer on a low heat until cooked through, about 5 to 7 minutes.
Remove scallops from the pan and stir in the saffron and cream, bring to a boil for 2 minutes to slightly reduce the sauce. Return the scallops to the skillet, add the chervil and peppercorns; cover and let rest to blend the ingredients.
Cook the spaghetti in boiling salted water until al dente, then rinse and drain. Mix the spagetti with the melted butter in a bowl. Divide the spagetti among 4 plates, top with the scallops and sauce. Serve with freshly ground pepper and garnish with chervil leaves.
Adapted from: Spaghetti by Bodo A. Schieren, pub by Transedition Books Typed by Bob 8-{)
Submitted By ROBERT WHITE On 09-08-95