Serves 4
For this recipe, you will need:
Herb Pesto
1 cup packed fresh flat-leaf parsley
1/2 cup packed fresh basil leaves
1/2 cup olive oil
1/4 cup grated Parmesan cheese
3 tablespoons pine nuts
3 garlic cloves, minced
To taste salt
To taste ground black pepper
Pappardelle and Sea Scallops
1 cup yellow bell pepper julienne
1 cup red bell pepper julienne
1/2 cup heavy cream
1/2 cup clam broth
2 tablespoons unsalted butter, cut into 8 pieces
To taste salt
To taste ground white pepper
To taste cayenne pepper
2 tablespoons olive oil
1 1/2 pounds sea scallops, patted dry
1 pound fresh pappardelle
Directions:
1. To make the pesto: Place half of each of the Herb Pesto ingredients into a blender or food processor. Process until smooth. Scrape down the sides of the jar or work bowl. Add the remaining half of all the Herb Pesto ingredients and process until smooth.
2. Taste and, if necessary, correct the seasoning with salt and pepper.
3. Transfer to a bowl and cover with plastic wrap pressed directly onto the surface of the pesto. Refrigerate until ready to use. Return to room temperature and stir well before using.
4. To make the pappardelle and scallops: Place the yellow and red pepper julienne in a bowl of ice water and refrigerate.
5. Bring a 6-quart pot of water to a boil for the pasta.
6. Place the cream and clam broth in a 1-quart saucepan and bring to a boil over high heat. Adjust the temperature to maintain a steady boil without the mixture boiling over and continue to boil until the mixture has reduced to 2/3 cup. Reduce the heat to low and whisk in the butter one piece at a time. Once all the butter has been emulsified into the sauce, taste and correct the seasoning with salt, white pepper, and cayenne. Remove from the heat and keep warm.
7. Season the scallops with salt and white pepper. Heat the olive oil in a 10- or 12-inch sauté pan over high heat. When very hot, add the scallops in a single layer. Cook on the first side until golden brown, about 2 minutes. Turn and cook until scallops are warm in the center, 3 to 5 more minutes, depending on their size. Remove the scallops from the pan and keep warm.
8. While the scallops are cooking, salt the boiling pasta water and add the pappardelle. Cook at a rolling boil, stirring often, to al dente. Drain the pasta in a colander and return it to the same pot.
9. Toss the pasta with the warm cream sauce and add the reserved herb pesto to taste. Transfer to warm individual bowls and place the scallops on top. Garnish with the drained crisp yellow and red bell pepper curls.
For this recipe, you will need:
Herb Pesto
Pappardelle and Sea Scallops
Directions:
1. To make the pesto: Place half of each of the Herb Pesto ingredients into a blender or food processor. Process until smooth. Scrape down the sides of the jar or work bowl. Add the remaining half of all the Herb Pesto ingredients and process until smooth.
2. Taste and, if necessary, correct the seasoning with salt and pepper.
3. Transfer to a bowl and cover with plastic wrap pressed directly onto the surface of the pesto. Refrigerate until ready to use. Return to room temperature and stir well before using.
4. To make the pappardelle and scallops: Place the yellow and red pepper julienne in a bowl of ice water and refrigerate.
5. Bring a 6-quart pot of water to a boil for the pasta.
6. Place the cream and clam broth in a 1-quart saucepan and bring to a boil over high heat. Adjust the temperature to maintain a steady boil without the mixture boiling over and continue to boil until the mixture has reduced to 2/3 cup. Reduce the heat to low and whisk in the butter one piece at a time. Once all the butter has been emulsified into the sauce, taste and correct the seasoning with salt, white pepper, and cayenne. Remove from the heat and keep warm.
7. Season the scallops with salt and white pepper. Heat the olive oil in a 10- or 12-inch sauté pan over high heat. When very hot, add the scallops in a single layer. Cook on the first side until golden brown, about 2 minutes. Turn and cook until scallops are warm in the center, 3 to 5 more minutes, depending on their size. Remove the scallops from the pan and keep warm.
8. While the scallops are cooking, salt the boiling pasta water and add the pappardelle. Cook at a rolling boil, stirring often, to al dente. Drain the pasta in a colander and return it to the same pot.
9. Toss the pasta with the warm cream sauce and add the reserved herb pesto to taste. Transfer to warm individual bowls and place the scallops on top. Garnish with the drained crisp yellow and red bell pepper curls.
