Cincy 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
- 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
- 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.
- 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
- 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.
- 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.
Photos: Courtesy of The Nibble