Seared Scallops over Treccia (pasta)

by | Jun 11, 2017 | Blog, Food and Cooking, From the Kitchen, Wednesday's Recipe for Saturday's Dinner | 0 comments

This came to me as I am reading a list of today’s fresh fish and shellfish from our local fish monger, Hooked.  I added things as my mind wandered.  I will offer substitutions when possible but feel free to make this your own.

This recipe is made for 2-3 people or as an appetizer for more.

What you need:

  • 6-8 large scallops. Get the good ones as this is the focal point otherwise I get what is the cheapest.
  • 2 peaches. I used white peaches because I love them. Sliced off the pit.
  • Large red onion sliced thick
  • Sweet potato peeled and sliced
  • Pasta, I used Treccia. It is kind of a rolled penne. You can use any cut pasta. Treccia translate to English as braid or cable knit if that helps describe it.
  • Mascarpone cheese- about 2-3 tablespoons per serving so up it if you double this recipe.
  • And my favorite spice: ariosto Aglio e Peperoncino. You can get it on Amazon as well. Perfection in a can!

What to do:

  • Turn your grill on about midway heat so the items grill slowly and evenly.
  • Place the sliced sweet potatoes in a Ziploc bag. Add olive oil and a hefty shake of the ariosto Aglio e Peperoncino. Mush it around to coat.
  • Grill the sweet potatoes until soft and grill marks are visible. You’ll know when.
  • Follow the same steps for the red onion but do not add more of the Aglio e Peperoncino. You will not need it.
  • Now grill the peach slices and watch them carefully….
  • Remove all from the grill and dice into medium chunks.
  • Boil the pasta in rolling salted water. Keep ½ cup of the water aside to add later.
  • Meanwhile prepare the cast iron skilled to sear the scallops.   Nothing but some salt & pepper and sear! Heat the oil in a large cast-iron skillet over medium-high heat until almost smoking. Place the scallops evenly spread flipping once, until nicely browned. Add a pat of unsalted butter if you wish at this point. Cook  1 1/2 to 21/2 minutes on each side depending on the thickness.   Hold aside.
  • At the same time, cook the pasta to al dente, nothing more. Drain pasta and return to the pot.
  • Add the tablespoons of mascarpone and the reserved pasta water.
  • Melt the mascarpone through, stirring gently.
  • Toss in the diced grilled items and gently turn to coat.
  • Scoop the pasta mixture onto a plate.
  • Top with the seared scallops and garnish with thyme.

Hope you liked it! Wonderful.

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KarenHello and welcome.
I am often asked, “What is Pasta on the Floor?”
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