In this recipe, "you have your protein, your starch, Mediterranean flavor and a wonderful combination of fresh vegetables and herbs," says chef Nora Pouillon. "You can give it to your kids and they'll love it, because it has spaghetti in it. It's the kind of recipe you can serve every day or dress up for entertaining with a first course and dessert." Adapted from Cooking with Nora
Servings: Serves 6
- 1 bunch red Swiss chard , stems removed
- 2 dozen jumbo sea scallops (about 1 1/2 pounds)
- 3 tablespoons olive oil , divided
- 1 1/2 teaspoons salt , divided
- 1/2 teaspoon freshly ground black pepper , divided
- 1 medium onion , finely diced
- 1 clove garlic , minced
- 1/2 cup dry white wine
- 4 large ripe tomatoes , seeded and cut in wide julienne strips
- 1 cup fresh English peas or frozen peas , thawed
- 2 tablespoons chopped mixed fresh herbs , such as parsley, tarragon, basil and thyme
- 1 pound fresh saffron spaghetti or other fresh pasta, cooked according to package directions
Soak 6 wooden skewers in hot water for about half an hour. Meanwhile, bring a large pot of lightly salted water to a boil. Add chard and cook until just tender, about 2 minutes. Drain, rinse under cold water until cool. Drain again; set aside.
Preheat grill to medium-high. Drain skewers; thread 4 scallops onto each one. Brush scallops with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; grill until just opaque in center, 2 to 3 minutes on each side.
Meanwhile, in a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Add onion and cook until soft, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add wine and cook until reduced by half, about 2 minutes; remove from heat. Stir in tomatoes, peas, herbs and remaining teaspoon salt and 1/4 teaspoon pepper.
In a large bowl, combine pasta with tomato mixture. Arrange chard on 6 warm dinner plates. Place a mound of pasta in center of each plate. Remove scallops from skewers and arrange around pasta. Serve immediately.
Printed from Oprah.com on May 20, 2013
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