Lime-Seared Scallop Medallions on Citrus Capellini Crisps

This recipe won the Barilla 2012 Chef Recipe Contest. It is from Chef Dennis Raney at Purdue University, Indiana, and features a grilled smoky salsa over crisp capellini rounds and lime-marinated scallops.

Lime-Seared Scallop Medallions on Citrus Capellini Crisps
  • Ingredients:

  • 19 oz. Barilla PLUS Capellini
  • 1/3 cup chopped fresh chives
  • 1/3 cup chopped fresh cilantro
  • 1 zested lemon
  • 4 tsp. sugar
  • 4 tsp. kosher salt
  • 5 eggs
  • 2/3 cup panko bread crumbs
  • as needed olive oil
  • 18 halved, seeded Roma tomatoes
  • 7 peeled, sliced 1/4 inch thick peaches
  • 13 diced fresh chives
  • 2 to 3 diced chipotle peppers in adobo sauce
  • 12 to 14 juiced limes
  • 36 large foot removed scallops
  • as needed black pepper

YIELD: 24 SERVINGS

Instructions:

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

In a large bowl, mix together the chopped chives, cilantro, lemon zest, sugar, salt, egg, and panko. Add the pasta, mixing slowly, being careful not to break the noodles. Let the mixture set for 30 minutes. In a saute pan, heat olive oil and seat 1/8-cup portions of pasta, flattening them to 3-inch rounds. Cook each side until golden brown and set aside to drain.

Grill the tomatoes and peaches to get char marks on each side. Peel the tomatoes and dice the peaches. Mix them with the chipotle, diced chives; season with lime juice and salt to taste. Keep warm until needed.

Slice each scallop into two medallions. Cover them with lime juice and refrigerate for 2 hours.

For each serving, to order: Sear 3 scallop medallions in oil on each side and season with salt and pepper. Reheat 1 capellini crisp in the pan and plate it with the scallops fanned on top. Garnish with 2 to 3 Tbsp. peach salsa.

Nutrition Facts
Serving Size
219 (gmg)
Amount Per Serving
Calories
203
Calories from Fat
31
% Daily Value*
Total Fat
4g
5%
Saturated Fat
1g
3%
Trans Fat
0g
Cholesterol
48mg
16%
Sodium
643mg
27%
Total Carbohydrates
29g
10%
Dietary Fiber
4g
14%
Sugars
8g
Protein
16g
Vitamin A 21% Vitamin C 28%
Calcium 4% Iron 21%
* Based on a 2000 calorie diet
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed “as needed” in the ingredient list, 1 tsp total is included in the analysis.
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