Scallop Preparation:
3 T extra virgin olive oil
1 1/2 T Butter Buds or real butter
25-30 Bay Scallops or about 8 large sea scallops, quartered
Pasta Sauce Ingredients:
1/2 Cup finely minced onions or shallots
2 T red jalapeno peppers, minced (These are sold in many super markets in bottled form. You can use regular fresh jalapeno if you can't get these, seeded and minced. Use plastic or latex gloves to mince the peppers, or wash your hands well immediately after handling. If you have ever touched your eye after handling hot peppers, you will know from whence we speak!)
1/2 white wine, dry (Chard., Sauvignon Blanc, Pinot Gris, etc.)
1 cup fresh orange juice or 3 T frozen concentrate. (We keep a can of frozen OJ concentrate open in the freezer all the time to use in recipes, covered in a plastic freezer bag. Hint: Remove it from the can [tin rim] and put it in a plastic container. You can also do this freezer thing with other juices such as lime, lemon, etc. Then, you'll always have these ingredients on hand in this case, and that does cut down on extra trips to the market!)
1 cup whipping cream or non fat half and half or evaporated skim milk. Use plain yogurt or low fat sour cream for variety.
1/4 cup red or green bell pepper, minced
3 cloves finely sliced garlic
16 ounces cooked and drained linguine or angel hair pasta
Minced fresh Italian Parsley for final garnish.
Preparation:
Heat 2 T olive oil over medium heat. Just before adding scallops, add the Butter Buds or butter.
Remove from heat after scallops become pale but not cooked through, about 3-4 minutes.
Sauce:
Heat 1 T olive oil over medium heat.
Add onions, bell pepper, garlic and jalapenos. Sauté for about 6 minutes
Add the wine and reduce by half.
Add the orange juice and let simmer for 2 minutes.
Add the cream or non-fat cream and scallops with all of their remaining juices, and let the sauce reduce for about 10 minutes.
Add the pasta and combine with the sauce. Remove from heat.
Garnish with minced fresh Italian parsley
This is a refreshing change from traditional Italian Pasta Recipes. Experiment with this, using shrimp or chicken, even pork. Great flavors. Great for company.
Try a cold chardonnay with it if you imbibe.
If you are lucky enough to live in a state that allows you to have wine shipped in, you might look into the American Cellars Wine Club. They offer a monthly wine selection from smaller, non-commercial vintners that you probably won’t find at the wine shop. We’ve been with them for years and love it.
