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Chef Don's
Favorite Cape Cod Seafood Recipes
Pan Seared Diver Scallops over Penne and Asparagus
with Sun Dried Tomato and Basil Cream Sauce
Serves 4
16 Diver Scallops
1 1/2 lb. Penne, cooked
1 lb. Asparagus
4 oz. Scallions
8 oz. Baby Spinach
4 oz. Yellow Peppers, diced
8 oz. Button Mushrooms, cored and halved
1/2 cup Sun Dried Tomato Pesto
1/4 cup Basil Pesto
1/2 cup Heavy Cream
Oil as Needed
1/4 cup Parmesan Cheese
Salt and Pepper to taste
Heat some oil in a sauté pan until it is hot. Carefully add the
scallops to the pan and cook until they are well browned on both sides
and almost fully cooked. Remove from the pan and keep warm. Add more
oil to the pan if necessary. Add the asparagus, peppers and mushrooms
to the pan and sauté until the asparagus is al dente. Add the
pestos and the cream and stir well. Boil until the sauce has reduced to
nappé, about 5 minutes. Add the penne to the pan and toss until
heated. Season with salt and pepper. Place the pasta and vegetables on
a plate, reserving some of the sauce in the pan. Arrange the scallops
on the top of the pasta and drizzle with the remaining sauce. Sprinkle
with parmesan and garnish with basil leaves. Serve.
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Basil Pesto
Yield: 8 oz.
4
oz. Basil Leaves, fresh
1 tsp. Minced Garlic
1
oz. Pine Nuts
1 oz. Olive Oil
1
Tbsp. Parmesan Cheese
Salt and Pepper to taste
Place all ingredients into a food processor and grind until semi-smooth. Adjust oil as necessary.
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Sundried Tomato Pesto
Yield: 8 oz.
6 oz. Sundries Tomatoes
2 oz. Fresh Basil Leaves
1 oz. Pine Nuts
1 tsp. Minced Garlic
1 1/2 oz. Olive Oil
Salt and Pepper to taste
Place all ingredients into a food processor and grind until
semi-smooth. Adjust oil as necessary. Chill overnight before serving.
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| Ring Bros. Marketplace |
| 485 Route 134, South Dennis, Cape Cod |
| 508-394-2244 |
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