This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Farfalle With Scallops
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- #45494
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
8 ounces farfalle pasta
4 cups fresh baby spinach
1 tablespoon olive oil
1 1/2 pound sea scallops
1/2 teaspoon salt
1/8 teaspoon black pepper
3 plum tomatoes, chopped into 1/4-inch pieces
1/2 cup white wine
1/4 cup chopped basil
1/4 cup green olives stuffed with pimiento
1 tablespoon butter
1/4 cup chopped parsley
directions
Cook the pasta according to package directions. Place the spinach in a colander and drain the cooked pasta over the vegetable to wilt it.
Meanwhile, heat the oil in a nonstick skillet over medium-high. Add the scallops in a single layer (do not crowd them in the skillet, work in 2 batches, if necessary), sprinkle with salt and pepper, and cook them until they are browned on both sides, about 2 minutes on each side. Transfer them to a plate and cover loosely to keep warm.
Add the tomatoes and wine and bring to a boil. Immediately reduce the heat and stir in the basil and olives. Cook 3 minutes, or until the liquid is reduced by about half. Remove from the heat and swirl in the butter.
Toss the pasta, sauce and parsley together, and gently stir in the scallops. Serve immediately.
added by
evensteven
nutrition data
464 calories, 10 grams fat, 51 grams carbohydrates, 37 grams protein per serving.
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reviews & comments
The recipe sounds pretty good, but what do you do with the spinach? Last heard of, it was still in the collander!
The pasta and spinach are combined in the colander.