RCP: Pan-seared scallops in gouda-cream sauce

[Jenise]

This recipe was given to our local PBS station by one Larry Fowler of Gig Harbor, Washington. Haven't tried it, but the dish has great complexity and the recipe looks solid though for my own tastes I'd cut back on the sauce a bit. Quick, easy and impressive; something to save for one of those nights when you throw calorie caution to the wind!

pansearedscallops.jpg

serves 2

Ingredients

•2 strips bacon, diced
•2 Tablespoons extra virgin olive oil
•5 jumbo scallops
•1/2 cup chopped shallots
•1 Tablespoon coarsely chopped garlic
•1 cup heavy cream
•1/4 cup white wine
•1/2 cup grated aged Gouda cheese
•1/2 cup fresh basil, chiffonade
•1 Tablespoon capers
•2 cups bowtie pasta, cooked
•salt and pepper to taste


Preparation

Lightly salt scallops and set aside.

Render bacon in pan until edges are browned. Remove bacon, and add 1 tablespoon olive oil to pan. Sear scallops on one side, approximately 1 minute or so. Turn scallops and cook for 30 seconds; remove from pan.

Add remaining olive oil to pan. Sauté shallots and garlic until tender. Salt and pepper to taste. Add wine and deglaze the pan; let it reduce a bit. Add cream and bring to a simmer.

Stir in cheese until melted and adjust seasoning. Add most of basil, reserving some for garnish.

Serve pasta in a large serving plate or pasta bowl. Spoon sauce over cooked pasta. Mount scallops on top of pasta and sauce, garnish with bacon bits, capers and basil slivers; serve.

Wow! Cream, bacon, gouda.... sounds great! I'll just have to remember to eat absolutely nothing for the entire week prior.

Actually, my wife would love this. I'll have to keep it in reserve for some evening after she's had a tough day.

I have some Moose Island scallops coming in this week and will do this but do not have gouda...what would you sub ?

[Jenise]

I have some Moose Island scallops coming in this week and will do this but do not have gouda...what would you sub ?

Something like Jarlsberg. Rich but not assertive, melts beautifully, and has that Swiss-like sweetness that will play up to the sweetness of the scallops.

Jenise, what do you think about subing goat yogurt for the cream? We have goat Gouda.

[Jenise]

Carl, should be pretty good, though I've never tasted goat yoghurt. Does it have the same sourness that I love about goat cheeses? If so, you might want to adjust for that by cutting back a bit on the white wine, the dish won't need as much acid. You might substitute dry white vermouth, too, if you have it about--would give you the winey flavor without as much acidity.

Looks pretty good in terms of flavour range, but the Gouda strikes me as wrong and potentially heavy.

See if you like my saffron sauce better!

Having to search out the large scallops - the Qualicum scallops can approach 500 grams each if I can find them!

[Jenise]

Looks pretty good in terms of flavour range, but the Gouda strikes me as wrong and potentially heavy.

See if you like my saffron sauce better!

Having to search out the large scallops - the Qualicum scallops can approach 500 grams each if I can find them!

500 grams? That's over a pound each! I've never seen a scallop that large, though some here in Washington can get three- or four-to-a pound size. I thought that was huge!

Jenise, goats milk is pretty high in acid, so I would think the yoghurt would have a nice tangy flavor.