No, he doesn't eat like this every day. He is a test kitchen for me sometimes and this was his whim. Not daily. Featured are wild caught fresh scallops wrapped in proscuitto with a port reduction glaze and a side of sage butter pasta shells with added peas.
The wild caught Nova Scotia scallops are found at Gimli Fish. Proscuitto is found at many fine delis, including DeLuca's on Portage Ave. An excellent wine pairing was provided through the MLCC.
Port Reduction
1-2 cups tawny Port
1 sprig rosemary, finely chopped
salt and pepper, to taste
1 tbs butter
In a small saucepan, heat the port on medium-low heat until at least reduced by half. Better by two thirds. Add the rosemary and season. At the end, increase the heat to medium-high heat and add butter. Pour reduction over seared scallops or item of choice.
Enjoy!
Seared Wild Caught Scallops wrapped in Proscuitto
Wipe each scallop off in a paper towel to absorb extra moisture.
Wrap each scallop with a slice of proscuitto folded over in half. Secure with toothpicks.
Heat pan to high heat and melt 1 tsp butter and a drizzle of olive oil (prevents the butter from burning)
Place scallops in hot pan for 1-2 minutes per side. Remove from heat and pour reduction over the scallops. Serve immediately.
Enjoy!
Sage Butter Pasta with peas
Handful sage leaves, stacked and cut in a chiffonade style (or finely chopped)
1-2 tbs butter
salt and pepper, to taste
freshly grated nutmeg, to taste
1 - 1/2 cup peas
1/4 cup grated parmesan
cooked pasta
In a large saucepan, melt the butter and add the sage and seasonings. Add the peas and when cooked through, add the freshly cooked hot pasta. Toss together and add the parmesan. Serve immediately.
Enjoy!
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