Grilled Sea Scallops With Pasta Rags and Homemade Pesto: Test Kitchen Tuesday

Each week as I review scores of recipes for Test Kitchen Tuesday, I am reminded of the endless possibilities in the culinary world—flavors, textures, temperatures, all waiting to be explored.  Like any great adventure, disappointment and thrill are part of the risk and reward.  Last week, the Tuscan Garlic Chicken Pasta was a disappointment. However, summer is the perfect time to make basil pesto and grill fish, so my hope is this week will be in the thrill category.  I will substitute cod in this dish as well as gluten-free pasta, since I already have it on hand. Though not as briny as scallops, cod should be a satisfactory choice—we shall see!

I hope you join me in this delicious adventure!

In the next week or so:

1.  Make the recipe (posted below)
2.  Leave a comment describing your experience, opinion, adjustments, or suggestions.
3.  Subscribe to comments so you can see what others have done.
4.  If you are especially proud of your creation, send a photo to savoringtoday@comcast.net, or include a link to your site with your comment.

Grilled Sea Scallops With Pasta Rags and Homemade Pesto

Source: Emeril Lagasse
Serves 4-6
1      pound  fresh pasta sheets
3      tablespoons  olive oil — plus
1      cup  olive oil
Salt — to taste
Freshly-ground black pepper — to taste
2      cups  fresh basil leaves – (packed)
1/2     cup  pine nuts — toasted
2       teaspoons  chopped garlic
1/4     cup  grated Parmigiano-Reggiano cheese
24     fresh sea scallops — cleaned
1       pint  tear or pear tomatoes, red or yellow
1       pound  fresh asparagus — blanched
1       pound  fresh chanterelle mushrooms — cleaned

Bring a pot of salted water to a boil.  Tear the pasta into 1-inch pieces.  Drizzle a little olive oil into the water and add the pasta.  Cook until tender, about 4 to 6 minutes.  Remove from the water and drain.

In a mixing bowl, toss the pasta with a tablespoon of the olive oil.  Season with salt and pepper.  Set aside.

In an electric blender, combine the basil, nuts, garlic and cheese.  Blend thoroughly.  Season with salt and pepper.  With the blender running, slowly drizzle in 1 cup of the oil.  The mixture will be thick.  Season with salt and pepper.  Set aside.

Preheat the grill.  Season the scallops with a tablespoon of the olive oil, salt and pepper.  Place the scallops on the grill and cook for 2 to 3 minutes on each side or until the scallops are firm to the touch.

In a sauté pan, over medium heat, add the remaining tablespoon of the oil.  When the oil is hot, add the tomatoes.  Season with salt and pepper.  Sauté for 2 minutes.  Add the asparagus and mushrooms.  Season with salt and pepper.  Continue to sauté for 3 to 4 minutes or until the mushrooms are wilted.

In a large mixing bowl, toss the pasta with the vegetables and pesto.  Mix well.  Add the cheese and mix well.  Readjust the seasonings if needed.  Mound the pasta in the center of each serving plate.  Lay the scallops over the pasta.  Garnish with parsley.

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5 Responses to Grilled Sea Scallops With Pasta Rags and Homemade Pesto: Test Kitchen Tuesday

  1. Rufus' Food and Spirits Guide August 2, 2011 at 11:35 am #

    That’s such a perfect summer meal.

  2. Kevin (BBQ Smoker Site) August 2, 2011 at 2:26 pm #

    Love the pasta rags! Now, if I can only find whole wheat pasta sheets!

  3. rsmacaalay August 3, 2011 at 2:05 am #

    Wow that plate looks so delicious, I hope I can make something like those in the future

  4. Judy August 7, 2011 at 8:21 am #

    A good one dish meal. I did use cod instead of sea scallops, which was good, but I think the scallops or shrimp would be worth the effort/cost. The family thought penne would be a better type pasta for it–it would be a little less work for sure. The pesto shines in this dish, bringing everything together, we will be making this one again.

    Here’s the adjustments I made:
    INGREDIENTS:
    1. used broken Tinkyada lasagne noodles for the pasta rags.
    2. used cod instead of sea scallops
    3. reduced the olive oil for the pesto to 3/4 cup, even that was little heavy, though delicious because it was quality olive oil
    4. chanterelle mushrooms were not available, used button mushrooms
    5. increased the Parmesan to 1/2 cup or more (noted below)

    DIRECTIONS:
    1. I noticed a discrepancy in the directions–add the cheese–is indicated twice with only 1/4 cup in the ingredient list. So, I added it twice, using 1/2 cup or more.
    2. It also mentions to garnish with parsley, yet there is no parsley in the ingredient list. Skipped it.

  5. Karen August 8, 2011 at 7:00 am #

    Cod is always available at the fish market and I think was a good choice.

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