Grilled Sea Scallops with Saffron Spaghetti, Vegetables and Fresh Herbs
Created by Nora Pouillon
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 (Random House).
Servings: Serves 6
Ingredients
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.
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.