Monday, July 19, 2010

Hot Italian Scallops

This recipe came to mind as I was thinking of my recently purchased "farmers market bag" from Specialty Produce and how my veggies would pair with the bay scallops I had been waiting to prepare.   I could just imagine what asparagus, red bell pepper and artichokes would taste like in combination with the scallops and voila -- this preparation came together.  


1/4 lb. of hot italian sausage (from Mona Lisa Italian Foods)
Fresh Parmigiano-Reggiano

1 large clove of shallots
2 tbsps. olive oil
8 to 10 **baby artichokes (refer to:

6-8 asparagus, chopped
1 red bell pepper, chopped

1 small splash of soy sauce (or Bragg's)
a squeeze of lemon
1/4 cup Marsala wine
1 tsp. truffle salt (from Venissimo cheese in San Diego)

First, cook the hot sausage, brown it well and set it aside.

Second, prepare the baby artichokes...
**Please refer to the link above from bon appetit on how to prep baby artichokes.  Once that is complete, then add the artichokes to a pot of water to boil, once it boils, then drop the temperature to let the artichokes simmer for about 20 minutes. 

In a large skillet, add the olive oil and well-chopped shallots and saute for approximately 2 minutes.  Add the chopped asparagus, red bell pepper and artichokes and saute for a couple of minutes over medium heat, add a splash of the soy sauce, salt & pepper.  Set the vegetables aside attempting to keep them in a warm place.

With the moisture left over in the pan, add the scallops, a good squeeze of lemon, the Marsala Wine and approximately 1 tsp. of truffle salt and pepper.  The scallops cook very quickly so make sure to turn them frequently.  Cook them on their own for 1 full minute, then add the rest of the vegetables to the pan for another 1 to 1 1/2 being careful not to overcook the scallops.

Remove from the heat and top off with some well-browned hot italian sausage and Parmigiano-Reggiano.

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