PAN SEARED JUMBO SEA SCALLOPS WITH ISLAND CHIMICHURRI AND FRESH SCALLION GARLIC THYME ANGEL HAIR PASTA
Bahama Breeze Recipe
Makes 2 servings
2 tablespoon olive oil
10 (1 lb.) jumbo sea scallops
1/4 cup Island Chimichurri Sauce (see recipe below)
2 tablespoons of each - Red, yellow and green bell pepper, 1/8 inch dice
fresh scallion garlic thyme angel hair pasta (see recipe below)
fresh ground black pepper and salt as needed
Season scallops lightly on both sides with fresh ground black pepper and salt. Heat the olive oil in a large saute pan over medium heat until hot but not smoking. Add the scallops and sear on each side for 2-3 minutes until rich golden brown on each side and moist, yet cooked through in the center. Remove scallops from pan to avoid over cooking while plating.
Mound the hot fresh scallion garlic thyme angel hair pasta in the center of two warm dinner plates. Place the 2 scallops atop of each portion of pasta and 3 scallops evenly spaced around each mound of pasta. Top each scallop with 2 teaspoons of Island Chimichurri Sauce and a sprinkling of the three color pepper confetti.
This dish is served with fresh steamed asparagus and black bean and corn salsa placed between the three scallops that surround the mound of pasta.
Island Chimichurri Sauce:
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice, fresh squeezed
1 tablespoon lime juice, fresh squeezed
1/2 teaspoon sugar
2 teaspoons garlic, fresh, minced
1 tablespoon each: fresh cilantro, parsley and scallions, finely chopped
Measure and combine all ingredients in a small glass bowl and set aside until serving.
Scallion Garlic Thyme Angel Hair Pasta:
8 ounces angel hair or capellini pasta
1 tablespoon salt
3 tablespoons olive oil
1 tablespoon garlic, minced
4 tablespoons butter, cold cut into ¼ inch slices
3 tablespoons scallion tops, 1/8 inch sliced
1 teaspoon fresh thyme, chopped
salt and fresh ground black pepper to taste
Place 1 gallon of hot water in a large 6 quart pot, add 1 tablespoon of salt and bring to a boil over high heat. In a large saute pan, heat the olive oil over medium heat, add the garlic and saute for 1 minute, do not brown. Remove from heat and swirl in the butter until melted then mix in the scallions and thyme. Cook the pasta in the boiling salted water per the instructions on the package. When cooked, drain thoroughly in a colander, then add to the scallion garlic thyme butter mixture and toss to coat. Cover to keep hot, then immediately proceed to the searing the scallops and serving steps above.