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Windowpane Smoked Scallop in a Light Burnt Butter & Cream Sauce, Rotini

8 Ounces Weathervane Smoked Scallop

1 Each, Large Yellow, Green & Orange Sweet Belle Pepper, Julienned

1 Bunch, Green Top Onion , Medium Course Chop

2 or 3 Tablespoons, Sun Dried Tomato, Julienned

1/4 to 1/3 Cup, Heavy Whipping Cream

1/2 Cup, Butter

2 or 3 Tablespoon, Olive Oil

Salt & Pepper to taste, (I didn’t add any Salt, the Salt Used in the Smoking process was sufficient).

Dash of Nutmeg

8 Ounces Rotini Pasta

 

Start a large pot of water to boil, for the Pasta, cook al dente

In a large heavy skillet over medium/ medium high temp melt the Butter & Olive Oil

Add the Belle Pepper, swirl around for about 3 or 4 minutes

Continue stirring as you add the Green Onion, Sun Dried Tomato & Smoked Weathervane Scallop

Sauté another 2 or 3 minutes, slowly our in the Heavy Cream, use as much as you deem necessary to reach a saucy consistency.  Season with Salt & Pepper & Nutmeg. Cook whilst stirring just until the boil

Give it one last stir and pour over Rotini Pasta & Serve!

 

 

Smoked Windowpane Scallops in a light sauce of Burnt Butter & Cream, lightly sautéed Green, Yellow & Orange Sweet Belle Pepper, Green Top Onion & Sun Dried Tomato. Rotini Pasta.

Smoked Windowpane Scallops in a light sauce of Burnt Butter & Cream, lightly sautéed Green, Yellow & Orange Sweet Belle Pepper, Green Top Onion & Sun Dried Tomato. Rotini Pasta.

 

 

Smoked Windowpane Scallops in a light sauce of Burnt Butter & Cream, lightly sautéed Green, Yellow & Orange Sweet Belle Pepper, Green Top Onion & Sun Dried Tomato. Rotini Pasta.

Smoked Windowpane Scallops in a light sauce of Burnt Butter & Cream, lightly sautéed Green, Yellow & Orange Sweet Belle Pepper, Green Top Onion & Sun Dried Tomato. Rotini Pasta.

 

 

 

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