Lime-Seared Scallop Medallions On Citrus Capellini Crisps

2014-09-06
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

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.

Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.


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

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Chef Recommended Cuts
  • Angel Hair
  • Capellini
  • PLUS Capellini
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 (219g)
Servings Per Container 24

Amount Per Serving
Calories 203 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 643mg 27%
Total Carbohydrate 29g 10%
Dietary Fiber 4g 16%
Sugars 8g
Protein 16g 32%

Vitamin A 21% Vitamin C 28%
Calcium 4% Iron 21%
*Percent Daily Values are based on a 2,000 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.