Bahama Breeze Pan Seared Jumbo Sea Scallops
bahama breeze pan seared jumbo sea scallops with island chimichurri 
and fresh scallion-garlic-thyme angel hair pasta 
 
serves: 2 
 
2 Tbsp  olive oil
10   each (about 1 pound) jumbo sea scallops (sized at under 10 per
lb. 
1/4 cup  island chimichurri sauce (see recipe below)
2 Tbsp  of each red, yellow and green bell pepper, 1/8" dice
  confetti
  fresh scallion-garlic-thyme angel hair pasta (see recipe below)
  fresh ground black pepper and salt as needed
 
prepare the island chimichurri sauce and fresh scallion-garlic-thyme angel 
hair pasta as described below. season scallops lightly on both sides with 
fresh ground black pepper and salt. heat the olive oil in a large sauti 
pan over medium heat until hot but not smoking. add the scallops and sear 
on each side for 2-3 minutes until rich golden brown on each side and 
moist, yet cooked through in the center. remove scallops from pan to avoid 
over cooking while plating. mound the hot fresh scallion-garlic-thyme 
angel hair pasta in the center of two warm dinner plates. place the 2 
scallops atop of each portion of pasta and 3 scallops evenly spaced around 
each mound of pasta. top each scallop with 2 tsp of island chimichurri 
sauce and a sprinkling of the three color pepper confetti. we also serve 
this dish with fresh steamed asparagus and black bean and corn salsa 
placed between the three scallops that surround the mound of pasta. 
 
 
island chimichurri sauce 
 
1 Tbsp  olive oil, extra virgin
1 Tbsp  lemon juice, fresh squeezed
1 Tbsp  lime juice, fresh squeezed
1/2 tsp  sugar
2 tsp  garlic, fresh, minced
1 Tbsp  each: fresh cilantro, parsley and scallions, finely chopped
 
 
measure and combine all ingredients in a small glass bowl and set 
aside until serving. 
 
 
fresh scallion-garlic-thyme angel hair pasta 
 
8 oz.  wt. angel hair or cappellini pasta
1 Tbsp  salt
3 Tbsp  - olive oil
1 Tbsp  garlic, fresh, minced
4 Tbsp  butter, cold cut into 1/4" slices
3 Tbsp  scallion tops
1/8   quot sliced
1 tsp  fresh thyme leaves, chopped
  salt and fresh ground black pepper to taste
 
place 1 gallon of hot water in a large 6 quart pot, add 1 tbsp of salt and 
bring to a boil over high heat. in a large saute pan, heat the olive oil 
over medium heat, add the garlic and sauce for 1 minute, do not brown. 
remove from heat and swirl in the butter until melted then mix in the 
scallions and thyme. cook the pasta in the boiling salted water per the 
instructions on the package. when cooked, drain thoroughly in a colander, 
then add to the scallion-garlic-thyme butter mixture and toss to coat. 
cover to keep hot, then immediately proceed to the searing the scallops 
and serving steps above. 
 
source: http://www.bahamabreeze.com/recipes/pan_seared_sea_scallops.html 
 
 
 
-- 
(ID: 9272) Mirror: rec.food.recipes: Sun, Jan 4, 2004


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