Herb Pasta Sheets With Scallops In Madeira Cream Sauce

Recipe Ingredients

1/2		Herb Pasta Dough - (see recipe)
1 lb	454g / 16oz	Sea scallops
		Flour - for dredging
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Softened unsalted butter
2 tablespoons	30ml	Olive oil
1/4 cup	23g / 0.8oz	Minced shallots
1/2 cup	118ml	Sercial Madeira
1 cup	237ml	Heavy cream
2 teaspoons	10ml	Dijon mustard
		Fresh lemon juice - to taste
		Sweet paprika - to taste
		Herb sprigs for garnish - if desired

Recipe Instructions

Transfer pasta dough to floured baking sheet and cover loosely with plastic wrap.

Dredge scallops in flour, shaking off excess, and season with salt and pepper. In skillet set over moderately-high heat melt 1 tablespoon of the butter with the oil and heat until hot. Add the scallops and saute until golden and just firm.

Transfer to a plate, add the shallots to the skillet and cook 1 minute. Add the Madeira and reduce by half. Add the cream and reduce until lightly thickened. Stir in mustard, lemon juice, paprika and salt and pepper to taste.

In a saucepan of boiling salted water cook the pasta shapes until "al dente", drain and toss with remaining butter.

Add scallops to sauce and simmer until heated through. Spoon scallop mixture onto serving plates, mounding it in the center of the plate, and drape the pasta shapes over. Garnish with the herb sprigs.

This recipe yields 4 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - (Show # PS-6561) - from - the TV FOOD NETWORK

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