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| Nic’s Seared Sea Scallops |
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| Ingredients for Pasta Cake |
1 lb Angel Hair Pasta, cooked al dente & drained
1 pint Heavy Cream
2 Eggs, beaten
2 tbsp finely chopped Basil, Thyme & Parsley mixed
Salt & Pepper, to taste
4 tbsp Olive Oil
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| Ingredients for Scallops |
20 each Jumbo Scallops
2 tbsp Olive Oil
8 oz Shiitake Mushrooms, stemmed & julienned
4 oz Prosciutto Ham, julienned
1 pint Cherry or Grape Tomatoes
1 large Shallot, diced
2 cup Dry White Wine
juice of half Lemon
1/2 pint Heavy Cream
1 stick cold Butter, cut in 1/8ths
Salt & Pepper
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| Method for Pasta Cake |
• Combine cream, eggs and herbs whisking briskly.
Toss mixture with drained pasta and allow to rest
for 30 minutes.
• Using 1/4 of the pasta at a time, over medium heat,
in a non stick omelet sized pan, heat oil and lightly
fry pasta into pancakes until golden brown.
Approximately 5 minutes on each side.
• Cakes can be kept warm in low oven or
gently microwaved to reheat if not being
used immediately
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| Method for Sauce |
• Place diced shallot and white wine in medium
sauce pot over high heat and reduce by 3/4.
• Add prosciutto, mushrooms, tomatoes, cream,
lemon juice and salt and pepper.
Reduce again
by 1/2. Remove from heat.
• Slowly, while constantly stirring, add cold butter
1 piece at a time until completely incorporated.
• Keep sauce warm but do not return to heat, as if
sauce becomes too hot it will break
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| Method for Scallops |
• Sprinkle scallops with salt, pepper and olive oil and
sear in a preheated non stick pan over medium to
medium high heat until well browned
• Approximately 3-5 minutes a side depending on
the size of the scallop and desired degree
of doneness.
• A perfectly cooked scallop should still be slightly
translucent in the center.
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| To Plate |
• On top of pasta cake, arrange scallops and lightly
spoon the sauce over ensuring the mushrooms,
prosciutto and tomatoes are evenly distributed.
• Garnish with chopped herbs or lemon wedge.
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