Basil Scallops & Pasta, Shad Roe with Tomato-Anchovy Sauce

Basil Pan-Seared Scallops over Pasta

NOTES:
While pretty much following this recipe, I found it important to make sure that the scallops were not cooked for too long. The way I cooked them, for just two or three minutes per side, did not result in much color. The color developed in the sauce from the carmelization of the juices from the scallops after they were cooked and set aside on a plate, covered, in the warming oven.

Also, I took 9 spears of half-inch thick asparagus, broke off the bottoms (and boiled them as a treat for Luigi) and then sliced up the remaining bottom half of the spears on the bias. As the pasta was cooking, after about five minutes, I put the bottom slices into the boiling water with the pasta. When the pasta was just about done, I put the tops in the boiling water, to give them a minute or two of blanching.

For the sauce, once the scallops were cooked, I took the marinade and added it into the pan to simmer down. To serve, I took the rotini pasta from the pot and put in a temporary dish and poured the sauce over it, reserving the asparagus tips. Then I put the sauced pasta back into the pan on the fire in which I had just made the sauce and stirred it around to pick up the fond from the pan. When ready to serve, I put the warm scallops on the pasta and then dressed it with the asparagus tips - pretty, and tasty, too.

When purchasing the scallops, be sure to look for a subtle pink or creme color. Stark white scallops have been soaked in water to add extra weight. Other pastas such as rotini, shells, or penne can be substituted for the farfalle. Makes an excellent main course, or add spinach or asparagus to turn it into a meal in itself.

Prep Time: approx. 15 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 35 Minutes. Makes 8 servings.

Printed from Allrecipes, Submitted by Grace

1 (16 ounce) package farfalle or (bow tie) pasta
24 scallops, rinsed and drained
3/4 cup olive oil
1/4 cup lemon juice
1 1/2 teaspoons dried minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons dried basil
9 tablespoons whipped butter

Directions
1 Bring a large pot of water to a boil. Cook rotini pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.

2 Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.

3 Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. I think the heat must be higher to get as much color as the recipe suggests or else the scallops are going to be overcooked. Better cooked well and not too much color than to have color and rubbery scallops. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.

4 In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt. Or, as I said above, use the marinade and the pan used to sautee the scallops, both with the added advantage of having any juice from the scallops.

5 Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.

Shad Roe with Tomato-Anchovy Sauce
Recipe courtesy Emeril Lagasse, 2002

My modifications were to use just one set of shad roe for the three of us, separated, briefly (30 sec.) parboiled to firm them. Note that the roe were so delicate that when sauteeing they split open in a couple of places. I just continued cooking, and, with the sauce, they were excellent. To serve, I placed them on a warmed plate, cut each into four or five pieces, then poured the delicious sauce over them.

Recipe Summary
Difficulty: Medium
Yield: 4 servings

1/4 cup extra-virgin olive oil
1/2 cup finely chopped yellow onions
2 teaspoons minced garlic or more
4 anchovy fillets, chopped
1 1/4 cups seeded, chopped plum tomatoes - I used canned tomato strips - worked great.
2 teaspoons drained small capers
Pinch red pepper flakes - Didn't have any; used 1/4 - 1/2 tsp cayenne
1/4 cup white wine
2 tablespoons minced fresh parsley
2 teaspoons unsalted butter
1/2 teaspoon fresh lemon juice, or to taste
1 cup all-purpose flour
1 tablespoon Essence, or more, recipe follows - not included in this posting.
2 pairs shad roe (4 lobes), with unbroken membranes - used only one pair; now a delicacy at 10.99 for 1 set.
1/2 cup olive oil or, mix of half olive oil, half butter

Baby arugula
1 lemon, juiced
Extra-virgin olive oil

To make the sauce, heat the extra virgin olive oil in a large skillet or medium saucepan over medium heat. Add the onions and cook, stirring, until starting to color, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the anchovies, lower the heat, and stir, crushing them into a paste against the sides of the pan. But note that they will cook down themselves while the sauce is simmering, if you give it enough time - more like 20-30 min, instead of 15. Add the tomatoes, capers, red pepper flakes, and white wine and simmer until the sauce thickens, about 15 minutes. Add the parsley, butter, and lemon juice, and stir to combine. Remove from the heat and adjust the seasonings to taste. Cover to keep warm until ready to serve.

Combine the flour and Essence in a shallow dish. Dredge the roe in the flour, shaking to remove any excess.

In a large skillet or saute pan, heat the oil over medium-high heat. Add the roe and cook until lightly browned, about 3 minutes per side. (The roe still will be slightly pink inside.) Remove and lightly season with salt and pepper. Can be cooked longer, if cooked slowly; keep warm in warming oven.

Divide the roe among 4 plates and serve with the tomato-anchovy sauce on the side. I served them sliced with sauce over pieces of roe. A rich, deep, mellow flavor combination.