TASTEful Recipe: Smokey Almond-Crusted Scallops with Pawpaw Pasta

TASTEful Recipe: Smokey Almond-Crusted Scallops with Pawpaw Pasta

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122908RECIPE2.jpgCincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style — to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!

 

Smokey Almond-Crusted Scallops with Pawpaw Pasta

Yield: 2 servings

 

Pasta Ingredients

  • 2 Cups pasta
  • 2 Green pawpaws, slightly under-ripe, diced
  • 1 Shallot, diced
  • 2 Tablespoons chervil, chopped
  • 1/4 Cup dry vermouth
  • 1/2 Cup chicken stock

 

 

Pasta Method

  • Saute shallots over medium heat until tender.
  • Add pasta, season with salt and pepper, and saute until light brown.
  • Stir in vermouth and chicken stock. Then cook uncovered until liquid evaporates.
  • Incorporate chervil and turn heat to low or warm.
  • Leave uncovered in a warm pan while cooking scallops.

 

 

Scallop Ingredients

  • 6 Sea scallops
  • 2 Tablespoons ground almonds
  • 1 Teaspoon smoked paprika
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • 1 Tablespoon pawpaw preserves
  • Salt and pepper to taste

 

 

Scallop Method

  • Mix dry ingredients, and press the scallops gently into them on both sides.
  • Heat oil and butter until the butter stops sizzling.
  • Sear over medium heat then turn, spooning the hot oil over the cooked side while the other side sears.
  • Cook for about two minutes per side or to desired wellness.

 

 

Chef Notes

  • For presentation, make a mound of pasta in the center of the plate, arrange three scallops on the pasta, and top them with pawpaw preserves and more chervil.
  • Parsley may be substituted for chervil.
  • Duck stock may be substituted for the chicken stock.

 

 

PHOTO CREDITS
Photos: Courtesy of The Nibble

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