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Angel hair pasta with scallops and leeks
http://cookingwiththemark.blogspot.comThoughts
This is a simple and quick dish. The key is to not over cook the scallops. They tend to get rubbery if they're cooked too long. I avoid this by cooking them separately just before assembling the dish.
Ingredients
3/4 pound Angel hair pasta
3/4 pound Bay scallops
1 leek, rinsed and finely chopped
1/2 bag baby spinach, chopped
1/2 cup white wine
1/2 cup chicken stock
juice of 1/2 orange
Parmesan cheese.
Directions
Dry scallops on paper toweling and set aside. In a large skillet, sauté the leeks in a bit of olive oil until they're softened. Add the wine, orange juice, and stock and cook for a few minutes. Cook pasta and while it's cooking, sauté the scallops in olive oil over high heat for a few minutes. Add pasta to the broth along with baby spinach and scallops. Serve with parmesan cheese.
8 replies
= new reply since forum marked as read
= new reply since forum marked as read
1) Use butter to cook the scallops, it'll help them get a little caramelization going. It also, of course adds some butter richness to it. reserve the butter left over, spoon it over each serving just before applying the parmesan (don't add it to the broth, unlss you want to make a thick sauce; it'll just make the broth oily if you do)
2) Add a little chopped garlic with the leeks just after they start to go translucent. Garlic makes everything better, except chocolate ice cream.
3) Toss some fine-chopped basil into the pasta when you transfer the scallops. if you're using dried basil, add it to the stock at the same time you start up your pasta.
