Friday, October 14, 2005
Scallops over spinach puree, Calamari and linguini
Beautiful, plump scallops, pan seared and placed over spinach pureed with olive oil, garlic and pignole nuts. That's the first course.
We follow this delicate, flavorful starter with linguini and calamari in tomato sauce. Oh soooooo good.
Scallops over spinach puree
4 large sea scollops
1 tablespoon good quality olive oil
1 tablespoon good quality balsamic vinegar
1/4 teaspoon liquid smoke
salt and pepper
2 cups washed spinach leaves
1/4 cup pignole nuts
1 small garlic clove, minced
slivers of raw red pepper (approx. 1/4 of a red pepper)
Place the scallops in a small bowl and add the next 4 ingredients. Place the spinach leaves with water clinging to them in a microwave and microwave for 2 minutes (or place in a saute pan over medium high heat and cook until wilted). Remove from microwave/saute pan and place in food processor. Add pignole nuts and garlic and process until well blended. Set aside.
Place the olive oil in a small saute pan and heat until olive oil slides around in the pan. Add the scallops and saute until they take on a deep bronze color. Turn with tongs and saute on the other side. This will take approx. 5 minutes. Take two tablespoons of the pureed spinach mixture and place on a plate, put two scallops on top of the spinach puree and ganish with the red pepper. Sprinkle with balsamic vinegar.
Calamari in tomato sauce
1 pound of calamari, cleaned and cut up
2 tablespoon of good quality olive oil
3 cloves of garlic minced
3 fillets of anchovies
1 14 oz. can of cherry tomatoes
salt, pepper, red pepper flakes
minced fresh herbs (parsley, basil, mint)
1/2 pound linguini
Saute the garlic and anchovy fillets in the olive oil until garlic is tender. Add the tomatoes. Simmer for 5 minutes. Add seasonings. Simmer another 5 minutes. Add calamari and bring to simmer and cook for 3 minutes. Remove from heat.
Meanwhile, cook the pasta. Drain. Mix two portions of the linguini with enough of the calamari to make it moist and place it on a platter. Sprinkle with minced fresh herbs. Serve immediately.
This is low calorie and high quality protein. And delicious. Some will consider this eating bait. But so what? Bait can be delicious and healthy. Have you never heard of the Diet of Worms?
Enjoy!
Buon appetito!!!!!
We follow this delicate, flavorful starter with linguini and calamari in tomato sauce. Oh soooooo good.
Scallops over spinach puree
4 large sea scollops
1 tablespoon good quality olive oil
1 tablespoon good quality balsamic vinegar
1/4 teaspoon liquid smoke
salt and pepper
2 cups washed spinach leaves
1/4 cup pignole nuts
1 small garlic clove, minced
slivers of raw red pepper (approx. 1/4 of a red pepper)
Place the scallops in a small bowl and add the next 4 ingredients. Place the spinach leaves with water clinging to them in a microwave and microwave for 2 minutes (or place in a saute pan over medium high heat and cook until wilted). Remove from microwave/saute pan and place in food processor. Add pignole nuts and garlic and process until well blended. Set aside.
Place the olive oil in a small saute pan and heat until olive oil slides around in the pan. Add the scallops and saute until they take on a deep bronze color. Turn with tongs and saute on the other side. This will take approx. 5 minutes. Take two tablespoons of the pureed spinach mixture and place on a plate, put two scallops on top of the spinach puree and ganish with the red pepper. Sprinkle with balsamic vinegar.
Calamari in tomato sauce
1 pound of calamari, cleaned and cut up
2 tablespoon of good quality olive oil
3 cloves of garlic minced
3 fillets of anchovies
1 14 oz. can of cherry tomatoes
salt, pepper, red pepper flakes
minced fresh herbs (parsley, basil, mint)
1/2 pound linguini
Saute the garlic and anchovy fillets in the olive oil until garlic is tender. Add the tomatoes. Simmer for 5 minutes. Add seasonings. Simmer another 5 minutes. Add calamari and bring to simmer and cook for 3 minutes. Remove from heat.
Meanwhile, cook the pasta. Drain. Mix two portions of the linguini with enough of the calamari to make it moist and place it on a platter. Sprinkle with minced fresh herbs. Serve immediately.
This is low calorie and high quality protein. And delicious. Some will consider this eating bait. But so what? Bait can be delicious and healthy. Have you never heard of the Diet of Worms?
Enjoy!
Buon appetito!!!!!
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very interesting treatment of squid. around here, even at the best Mom and pop Italian places, we usually only see Calamari readed and deep fried.
oops, that should say breaded, but also could say dreaded, as most people around here think that creatures with tentacles are only good for throwing on the ice at a hockey game!
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