Pages

"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


AOL Ad

Tuesday, February 26, 2013

Orecchiette with Bay Scallops and Corn


Some things are just made for each other. Pasta, particularly, often has a special relationship with other ingredients based on its shape. Pappardelle's wide ribbons pair well with thick ragù. Orecchietti means "little ears" and the curved shape is perfect for tiny bay scallops and corn to rest in. This was a very successful meal that will make it into our regular rotation.

Here's what you need for 4 servings:




400g bay scallops (thawed if frozen)
250g oricchiette
6 green onions
1 hot pepper (or red bell pepper)
1 cup frozen corn
1/2 cup cooked, chopped bacon (optional)
1/2 cup white wine
1 tablespoon butter
1 tablespoon olive oil
salt and pepper

Bring a pot of salted water to a boil and add the oricchiette. Cook according to package directions. Before draining, reserve a cup of the pasta cooking water.



Chop the chili pepper and the white and light green parts of the green onions (chop the dark green parts and keep them separate).



While pasta is cooking, heat 1/2 tbsp oil in a large pan and cook the corn, bacon, peppers and onions for about 3 minutes until softened.  



Transfer to a large bowl and set aside.



Dry the scallops well. Heat the other 1/2 tbsp oil in the pan and add the scallops, sprinkling with salt and pepper.



Cook the scallops just 2 minutes, tossing until lightly browned, then add the wine and bring to a simmer.



Remove the scallops to the bowl with the corn so they don't over cook.  Then add the butter to the wine and simmer for a few minutes to reduce slightly.



Once the pasta is cooked, reserve 1 cup of the cooking water then drain and toss the pasta with the butter and wine in the pan.



Then add the cooked vegetables and scallops back to the pan along with the dark parts of the green onions and toss it all together, adding pasta water as needed to moisten the mixture.



Serve it up in bowls for one of the tastiest pastas you've had in a while.




See how all the ingredients nestle into the little pasta ears?  Perfection.  


No comments:

Post a Comment