Within the culinary realm, taste buds embark on a delightful journey when encountering the exquisite dish of taglierini with caramelized scallops and rosemary beurre blanc. This dish tantalizes taste buds with its symphony of flavors and textures, combining the delicate sweetness of caramelized scallops with the nutty aroma of rosemary and the richness of beurre blanc. As this delectable creation graces your palate, you'll find yourself transported to a realm of culinary bliss.
Check out the recipes below so you can choose the best recipe for yourself!
SEARED SCALLOPS WITH GARLIC BEURRE BLANC
When you need to impress but you're short on time, our scallops are seared golden brown and served with a creamy, garlicky wine butter sauce. Ready in only 20 minutes.
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In large skillet, melt 1 tablespoon of the butter over medium-high heat. Cook scallops in butter about 5 minutes, turning once, until golden brown on outside and white and opaque inside. Remove scallops to serving plate; cover to keep warm.
- Add garlic, shallot, wine and vinegar to skillet, stirring to loosen brown particles. Cook until liquid is reduced to less than half. Reduce heat to low; add 4 tablespoons butter. Cook and stir until butter is melted. Add remaining 3 tablespoons butter; cook and stir until sauce is thickened and creamy.
- Press sauce through fine strainer; discard solids. Pour sauce over scallops. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
TAGLIERINI WITH CARAMELIZED SCALLOPS AND ROSEMARY BEURRE BLANC
Steps:
- In an 8-quart kettle bring 7 quarts of salted water to a boil for pasta. Remove tough muscle from side of each scallop if necessary.
- Make beurre blanc:
- In a small heavy saucepan simmer wine, vinegar, shallot, garlic, and rosemary until reduced to about 2 tablespoons. Add cream and simmer until liquid is reduced by about half. Add butter all at once and cook over moderately low heat, swirling pan constantly, just until creamy and butter is incorporated. (Sauce must not get hot enough to liquify. It should be the consistency of hollandaise.) Remove pan from heat and stir in lemon juice and salt and pepper to taste.
- Pat scallops dry and season with salt and pepper. In a 12-inch heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking. Arrange half of scallops, without crowding, in skillet and cook, undisturbed, 1 to 2 minutes, or until undersides are golden brown. Turn scallops over and cook, undisturbed, 1 to 2 minutes, or until undersides are golden brown. Transfer scallops to a bowl and keep warm. Cook remaining scallops in remaining oil in the same manner.
- Cook pasta in boiling water until al dente (about 30 seconds for fresh, longer for dried) and drain in a colander. Transfer pasta to a heated bowl and pour sauce through a fine sieve onto pasta. Add any liquid accumulated in bowl of scallops and toss.
- Divide pasta among 6 heated plates. Arrange scallops on top of pasta and garnish with herbs.
GARLIC CALAMARI TAGLIERINI
I love light sauces over pasta and came up with this one with squid to go over taglierini. I usually have on hand either fish or clam base and would substitute a broth for water. This goes good with a loaf of Italian bread for dipping into the sauce.
Provided by James
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a saucepan over medium heat. Stir in celery, shallot, and garlic, and cook and stir until lightly browned, 7 to 10 minutes. Blend in water, wine, lemon juice, sauce mix, and basil pesto. Bring to a boil. Reduce heat and let simmer, stirring occasionally, for 10 minutes.
- Stir calamari, frozen peas, and capers into the sauce. Continue to simmer until squid is opaque, checking frequently to avoid overcooking, about 15 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook taglierini pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 6 to 9 minutes. Drain.
- Season calamari mixture with salt and pepper. Serve over cooked pasta.
Nutrition Facts : Calories 698.1 calories, Carbohydrate 101.6 g, Cholesterol 147 mg, Fat 16.5 g, Fiber 5 g, Protein 28.5 g, SaturatedFat 4 g, Sodium 891.9 mg, Sugar 5.2 g
FRESH TAGLIERINI
Steps:
- Attach ribbon-pasta cutters to pasta machine and attach handle to thinnest cutter. Line a tray with a dry kitchen towel. Feed first rolled out pasta sheet, which will have dried out slightly but will still be soft, through cutter and toss generously with flour. Form pasta loosely into nest and arrange on kitchen-towel-lined tray. Make more taglierini with remaining dough in same manner. Taglierini may be made 1 day ahead and chilled on towel-lined tray, covered loosely with plastic wrap.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling during the cooking process.
- Use fresh, high-quality ingredients: The quality of your ingredients will greatly affect the final dish. Whenever possible, use fresh, seasonal ingredients.
- Don't overcrowd the pan: When searing the scallops, make sure you don't overcrowd the pan. This will prevent them from cooking evenly and will result in steamed scallops instead of seared scallops.
- Cook the scallops in batches: If you have a lot of scallops to cook, cook them in batches. This will help you avoid overcrowding the pan and ensure that they cook evenly.
- Don't overcook the scallops: Scallops cook very quickly, so it's important not to overcook them. They should be cooked until they are just opaque in the center.
- Make sure the sauce is hot before serving: Before serving the scallops, make sure the sauce is hot. You can do this by reheating it over low heat or by adding a little bit of hot water.
Conclusion:
This recipe for Taglierini with Caramelized Scallops and Rosemary Beurre Blanc is a delicious and elegant dish that is perfect for a special occasion. The scallops are seared until golden brown and then served on top of a bed of al dente pasta. The rosemary beurre blanc adds a rich and flavorful sauce to the dish. This recipe is sure to impress your guests!
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