Scallops cam be intimidating but with a cooking class they are the easiest and tastiest for any dinner. Cooking classes come in handy for specific food questions. Thanks to my husband for signing me up for this class on one of my birthdays.
I finally have a delicious and quick recipe for you despite being busy with my sister these last few days. We have been cooking but our days have been so packed with activities. How about a nice summer-like dish? This is quick and has a nice story behind it too.
A week and a half ago I finally redeemed my birthday gift my hubby had given to me back in March. I was going to learn how to cook scallops and I was going to taste the finished dishes with perfect wines. Mike Conti came and discussed the types of wines they were serving.
Let me start by saying that I have not had 5 glasses of wine in more than a year! It was wonderful tasting different types of whites and one red especially when it was coupled with shellfish.
I did not start eating scallops until we moved to Pennsylvania and I have enjoyed it a lot. During the class time, I learned the difference between bay scallops and sea scallops. You should always buy sea scallops FRESH! I have not had scallops so sweet as these before.
We started out the class with a Scallop Ceviche with a little slaw and it was paired with a Portuguese wine called Vinho Verde. It was kind of fizzy and is considered a non-vintage wine. It was a perfect pair!
The next dish presented was the Seared Scallops with Pesto Sauce. This was one of my favorite dishes especially when paired with the Pinot Noir by Grochau Cellars. One would not think a red would go with Italian or pesto but this had a delicious oak smell and depth to it. It was a perfect woody combination with the dish.
The third dish was already baking in the oven so when it was plated I could not wait to taste it. This was Southern-style Scallop Gratin and it was DELISH! I cannot wait to make this at home. It was placed on top of a rice cake that was so creamy. The pairing was a sparkling Chardonnay that was not my favorite. I learned that it was the only and first sparkling non-vintage wine made in Mexico.
The last dish was an Asian dish made with soba noodles and sesame oil. Yum! The scallops were grilled after it was quickly marinated with soy sauce. This was paired with a Sauvignon Blanc called Pouilly Fume’. It goes well with grilled fish and it was tasty! I loved the soba too.
I came home and knew I had to make the pesto and scallops for the family, especially since my sister has been visiting.
I seared the scallops until medium rare and decided to cook them in olive oil and a garlic butter. I let them rest on a dish before serving them. They were so delicious and sweet. I bought our scallops at Wegmans but now I am going to have to try our local fish market to compare.
How succulent do these look? If you ever get a chance, try a cooking class at Carlow Cookery. It was a perfect group of people surrounding a little kitchen within a shop. By the end of the night we were all laughing because we had a great evening.
Seared Scallops with Fresh Pesto Sauce
by Carlow Cookery
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients (4 servings)
- 1 pound gemelli pasta
- 12 dry sea scallops
- salt and pepper
Pesto
- 3 cups loosely packed basil leaves, washed and dried thoroughly
- 4 Tablespoons toasted pines nuts
- 4 Tablespoons freshly grated Parmesan cheese
- 2 small garlic cloves
- 1/2 cup extra virgin olive oil
- 3/4 cup sun-dried tomatoes, chopped (my addition)
- salt and pepper
Instructions
Bring a pot of salted water to boil. Cook pasta according to box directions until al dente. Reserve some of the pasta water for later.
Bring a saute pan to high heat. Season scallops with salt and pepper. Cook, turning once until golden brown and cooked through to the center. Remove from the pan and keep warm.
Add the basil, pines nits, cheese and garlic to the bowl of a food processor and puree.While the motor is running, drizzle in the oil until incorporated. Season with salt and pepper.
Toss with sauce adding a little of the pasta water to thin the sauce a bit. Serve topped with scallops.
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