L’Artisan: Spicy Seared Scallops over Spaghetti Alla Chitarra
Roasted Romanesco & Grana Padano
Cooking time
35 minutes
Servings
2/4
Calories
800 /serving
Prime ingredients make for a primo dining experience. Plump scallops sizzle with our Mediterranean Heat seasoning (with plentiful chili flakes and a whiff of lemon) and a finish of fragrant basil leaves. Fresh pasta is always a treat, and spaghetti alla chitarra delivers its delicate texture in a sauce bursting with flavour from pan-popped cherry tomatoes, seafood demi-glace and more spices. Hot from the oven, roasted romanesco is a regal side under a dusting of grated Grana Padano. Numero uno!
We will send you:
- 340g Scallops
- 140g Cherry tomatoes
- 4 Garlic cloves
- 1 Bunch of basil
- 1 Head of romanesco
- 225g Fresh spaghetti alla chitarra
- 12g Seafood demi-glace
- 50g Grana Padano (contains rennet)
- 9g Mediterranean Heat spices (red chili pepper flakes, salt, black pepper, garlic, onion, fennel, herbs, paprika, parsley, dried vegetables, spices, mustard, sugar, lemon oil)
Contains: Eggs, Milk, Mustard, Scallops, Wheat, Perch, Tilapia, Clams, Shrimp
You will need:
Medium pot
Large pan
Strainer
Sheet pan
Grater
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
31 g
Saturated Fat
17 g
Sodium
1460 mg
Total Carb
83 g
Sugars
8 g
Protein
51 g
Fibre
8 g
Preparation
Mise en place
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Remove the core of the romanesco; cut the head into small florets. Halve the tomatoes. Pick ½ the basil leaves off the stems; roughly chop the remaining leaves and stems. Grate the garlic.
Roast the romanesco
On a lined sheet pan, toss the romanesco with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 18 to 20 min., until tender.
Cook the scallops
Meanwhile, rinse the scallops under cold water and pat dry with paper towel; season with ½ the remaining spices and S&P. If necessary, remove the muscle on the edge. In a large pan, heat a drizzle of oil on medium. Add the scallops* and cook, 1 to 2 min. per side, until cooked as desired. Transfer to a paper towel-lined plate. Reserve the pan.
Make the sauce
In the same pan, heat a drizzle of oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the tomatoes and remaining spices. Cook, stirring occasionally, 2 to 3 min., until tender. Add the demi-glace and 2 tbsp water (double for 4 portions); bring to a boil. Off the heat, add 3 tbsp butter (double for 4 portions) and the chopped basil; stir well.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 1 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Combine the pasta & serve
To the pan of sauce, add the pasta and ½ the cheese; stir well. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency. Divide the pasta between your plates. Top with the scallops. Garnish with the remaining basil. Serve the romanesco on the side and top the dish with the remaining cheese. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
