By Sassy Cabot from the Read ’Em and Eat Mysteries by Terrie Farley Moran
Hi everyone, I’m so glad the one week of winter that hit south Florida is over and I am back wearing jeans and tee shirts without sweaters or jackets. Today is sunny with a high of 72 degrees.
Everyone knows that when it comes to the division of labor for the Read ’Em and Eat Café and Bookstore, I am in charge of all things book related, while my BFF Bridgy oversees the kitchen, and our fabulous chef, Miguel Guerra runs a tight ship food wise. I am great at waiting tables and doing kitchen clean-up, but as to cooking...I generally leave that to the experts.
Still, things have a way of changing. The other day I stopped in the PUBLIX supermarket further down Estero Boulevard and wound up tasting a sample of a very pretty dish that included scallops and tortellini at the PUBLIX Aprons station. After one bite I was hooked and the nice Aprons lady encouraged me to take the recipe home.
I studied it for a bit and decided it was a dish I could definitely manage. I hustled back to PUBLIX to stock up on ingredients. When I invited Bridgy, Miguel and Aunt Ophie to dinner, they were amazed that I was able to cook such a mega-delicious meal. I didn’t tell them that my secret to success is a recipe from PUBLIX Aprons, but I am delighted to share the recipe with all of you.
SPICY ROSA SCALLOPS WITH PASTA
Ingredients
2 tablespoons shallots, minced
1 teaspoon fresh garlic, minced
2 tablespoons fresh basil, chopped
2 tablespoons garlic-herb butter, divided
1/2 cup panko breadcrumbs
1/4 teaspoon crushed red pepper
1/2 cup dry white wine or chicken broth (I used broth)
2 cups cheese-filled pasta (tortellini or mini ravioli)
12 oz scallops (I used sea scallops)
1 teaspoon fresh garlic, minced
2 tablespoons fresh basil, chopped
2 tablespoons garlic-herb butter, divided
1/2 cup panko breadcrumbs
1/4 teaspoon crushed red pepper
1/2 cup dry white wine or chicken broth (I used broth)
2 cups cheese-filled pasta (tortellini or mini ravioli)
12 oz scallops (I used sea scallops)
1 cup four-cheese rosa pasta sauce
Steps
1. Chop shallots, garlic, and basil. Melt 1 tablespoon butter in sauté pan on medium heat. Sprinkle in breadcrumbs and cook 3–4 minutes, stirring occasionally, or until crumbs are toasted. Transfer crumbs to plate and return pan to heat.
2. Add remaining 1 tablespoon butter, shallots, garlic, and red pepper to pan; cook 1–2 minutes, stirring occasionally, or until garlic is golden. Stir in basil, wine or broth, and pasta; simmer 5–6 minutes or until pasta is tender and has absorbed most of the liquid.
3. Add scallops and sauce; stir to blend and coat. Cook 5–6 minutes and until sauce is bubbling and scallops are opaque. Sprinkle with toasted breadcrumbs; serve.
4. Enjoy!
Posts
The recipe sounds delicious and easy enough for me to try. I miss Bridgy and Sassy!
ReplyI love to cook therefore I love cozies that deal with cooking in any way.
ReplyLove scallops and recipe sounds to die for. I just wish scallops were more accessible where we live.
That looks so delicious. I love scallops. Can't remember the last time I had any. Might need to remedy that and try this recipe.
ReplyAwww, thank you Chris. I miss them too. The recipe is fabulous and easy!
ReplyKay, I have been wondering if the recipe would work well with shrimp. And I should tell you that when I visit Florida, I am always amazed that the scallops usually come from Canada!
ReplyEllen, recipe is really, really easy--translated that means I was able to follow it!!
ReplyI'm going to try this recipe some day soon but I will have to tweak it. I can't have it spicy. Stomach problems.
ReplyPaula, I think the recipe modifies well. I have made it both with and without the shallots and garlic. Also you might want to pick your own creamy rose sauce--one that you know agrees with your stomach.
That recipe sounds yummy and looks easy too. I'll have to try this.
ReplyEileen, I have made this several times and am up to tweaking a bit here or there. It is always delicious! I hope you enjoy it.