Sunday, September 27, 2009
The Return of Seafood Sundays with Pan Seared Scallops with Creamy Vermouth Sauce over Whole Wheat Pasta
I love shellfish and I was cooking a different Shellfish recipe every Sunday...I have not done that in a couple of weeks...so I was craving some scallops and here we have it....a slightly healthier version of a creamy sauce...
Pan Seared Scallops with Creamy Vermouth Sauce Over Whole Wheat Fettucine
Creamy Vermouth Sauce:
1 Tbsp unsalted butter
1 clove garlic, minced
1 1/2 Tbsp flour
3 Tbsp dry vermouth
1 C (1% or skim) milk
1/4 C heavy cream
salt and pepper to taste
red pepper flakes to taste (optional)
1 C parmesan cheese
12.5 oz package of fresh whole wheat fettucine (or whatever pasta of your choosing)
Cook pasta according to package directions in salted water. While pasta is cooking...melt butter over med heat and add garlic, saute about a minute and add flour. Whisk to make a roux and cook until golden and no longer smelling like flour. Add vermouth and whisk until combined. Add heavy cream and milk slowly and whisk until smooth...continue to cook until thickened and coats the back of a spoon. Add dash nutmeg and salt and pepper to taste. Add red pepper flakes (if desired...I think it gives a nice little kick!). Toss sauce with pasta and set aside with lid on to keep warm.
canola oil (enough to coat the pan)
6 sea scallops, rinsed and patted dry
salt and pepper
tsp unsalted butter
couple of lemon wedges
Heat oil over high heat...season scallops with salt and pepper. Once ready place scallops in pan and DO NOT MOVE THEM! Or you wont get a nice sear. Cook for approx 2 minutes and flip over with tongs. Cook another minute or so until just done, do not overcook. Turn off heat and add butter and allow to melt and toss with scallops. Squeeze lemon juice over top. Plate fettucine and sauce and top with scallops and additional parmesan if wanted....Enjoy!