Tuesday, July 22, 2008

Supersize my Scallop (summer shellfish linguine)

Remember us mentioning that we bought some nice scallops from the Reading Terminal Market Monday? Here's the result...Elizabeth seared up this scallop to perfection, resting atop a bed of summer shellfish linguine.

Take a look at this scallop! They were going for $14.99 per lbs. at John Yi's Fish Market at RTM. Four sold for about $7 or $8...the cost of a cheap steak.

To go along with the scallops, we went to Whole Foods Market today and picked up a half-dozen clams for about $2.50 and a half pound of mussels for $1.80...total cost on seafood is under $13 and it's good quality. Once you scrub the shellfish, soak it in some ice-water to help release any last grit.

To make the base of the summer pasta sauce, dice up red-onion, garlic, a large tomato and the outer edge of a small zucchini...best way to get the zucchini edge is to chop in half and scoop out the middle with a spoon.

Start a pot of water boiling...add enough salt so that it tastes like seawater. Garlic and onion go into a hot pan with a little bit of olive oil. Once the oil has picked up the garlic flavor and BEFORE the aromatics begin to brown, add 2 tblspoons of butter, reduce to medium heat and let the onion soften and starte to caramelize.

Next start your pasta, add the tomato and zucchini and let everything start to come together. After about 5 minutes, add a handful of chopped fresh basil, oregano and parsley, throw in a half-cup of white wine and the shellfish into the saucepan, then put on a lid and let it steam.

Now you're going to want to get those scallops in a greased pan and searing on med-high heat; I used a little bit of bacon fat mixed with olive oil to get some flavor. Elizabeth minded the scallops and put a perfect caramel sear on the sweet meaty discs.

By the time the scallops were cooked through, the lid came off the saucepan, the pasta gets ladled out of the pot and directly into the saucepan with the shellfish. Finally, we plated up the dish...noodles and sauce studded with shellfish and sprinkled with parmesan cheese. Then, resting atop the pile, a near filet mignon sized set of twin seared scallops.

C & E

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