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.
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Razi Khan
[email protected]I'm not a big fan of seafood, but I really enjoyed this dish. The scallops were cooked perfectly and the sauce was delicious. I would definitely make it again.
Bones McCoy
[email protected]This recipe was easy to follow and the results were amazing! The scallops were cooked to perfection and the sauce was rich and flavorful. I served it over pasta and it was a hit with my family.
Slindelo Nonzuzo
[email protected]I thought this dish was delicious! The scallops were perfectly cooked and the sauce was flavorful and creamy. I would definitely make it again.
SUMER SINGH RATHORE
[email protected]This dish was just okay. The scallops were cooked well, but the sauce was a bit bland. I wouldn't make it again.
Narayan chaulagain Chaulagain
[email protected]I wasn't a big fan of this dish. The scallops were a bit overcooked and the sauce was too heavy. I wouldn't recommend it.
Ouman Hitang
[email protected]This dish was a bit too rich for my taste, but it was still very good. The scallops were cooked perfectly and the sauce was flavorful. I would recommend it to someone who enjoys rich, decadent dishes.
Robin mirza
[email protected]I'm not a big fan of seafood, but I really enjoyed this dish. The scallops were cooked perfectly and the sauce was delicious. I would definitely make it again.
No Love
[email protected]This recipe was easy to follow and the results were amazing! The scallops were cooked to perfection and the sauce was rich and flavorful. I served it over pasta and it was a hit with my family.
Paiwand gamer
[email protected]I thought this dish was delicious! The scallops were perfectly cooked and the sauce was flavorful and creamy. I would definitely make it again.
Kasumba Mansur
[email protected]This dish was just okay. The scallops were cooked well, but the sauce was a bit bland. I wouldn't make it again.
Mudassar Ali official
[email protected]I wasn't a big fan of this dish. The scallops were a bit overcooked and the sauce was too heavy. I wouldn't recommend it.
Stacey Phillips
[email protected]This dish was a bit too rich for my taste, but it was still very good. The scallops were cooked perfectly and the sauce was flavorful. I would recommend it to someone who enjoys rich, decadent dishes.
Ibrahim Sagor
[email protected]I love this recipe! The scallops are always cooked perfectly and the sauce is always delicious. It's a great dish for a special occasion.
Kaka Don
[email protected]This dish is so elegant and delicious! The scallops were cooked perfectly and the sauce was rich and flavorful. I served it over rice and it was a perfect meal.
Md Adil
[email protected]I've made this dish several times and it's always a crowd-pleaser. The scallops are always cooked perfectly and the sauce is always delicious. I like to serve it over angel hair pasta.
alexs alexs
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The scallops were cooked to perfection and the sauce was incredibly flavorful. I served it over linguine and it was a delicious meal.
Piyara Khan
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the combination of flavors and textures. The scallops were especially delicious and the sauce was perfect for dipping the pasta and vegetables.
Jacqueline Jayla Levine
[email protected]This dish was absolutely divine! The scallops were perfectly caramelized and the rosemary beurre blanc sauce was rich and flavorful. The taglierini pasta was cooked al dente and provided a great base for the other ingredients. I would highly recommen