Saturday, March 05, 2011

tomato basil shrimp capellini with warm goat cheese rounds and pan seared scallops

Every aspect of this dish could stand on its own -- it's so, so good. Ideally, if possible, prepare the goat cheese rounds a few hours, or up to a day ahead of time and refrigerate.

Yields 4 servings (serving size: about 2 cups pasta mixture and 1 goat cheese round)


  • 2 cups Italian style bread crumbs
  • 1 (4-ounce) package log-shaped goat cheese
  • 1 tablespoon olive oil
  • 1 cup coarsely chopped onion
  • 1 shallot
  • 6-8 garlic cloves, minced
  • 2 1/2 cups chopped seeded Roma/plum tomatoes (about 1 1/2 pounds)
  • 1 cup dry white wine
  • 1/4 cup water
  • 3/4 teaspoon crushed red pepper
  • 1/2 pound medium shrimp, peeled and deveined
  • 8 sea scallops
  • 2 tablespoons unsalted butter
  • 2 teaspoons salt
  • 1 teaspoon course black pepper
  • 1 box cooked capellini (I use Barilla Plus angel hair)
  • 1/2 cup thinly sliced fresh basil
  • non-stick cooking spray
  • basil sprigs (optional)
  • shavings/curls parmigiano reggiano


Preheat oven to 400°.

Cook pasta according to directions.

Slice goat cheese into 4 round patties, crosswise. Lightly coat with non-stick cooking spray (I used butter-flavored) and press both sides of each round into breadcrumbs. Arrange in a single layer on a baking sheet; chill.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and half the minced garlic; sauté 5 minutes. Stir in tomato, water, and red pepper flakes; cook 15 minutes, stirring occasionally. Add shrimp, salt and black pepper; cook until shrimp are done. Remove from heat. Cover; keep warm.

Bake cheese rounds at 400° for 10 minutes or until soft but still holding their shape.

In the meantime, sauté remaining garlic (about 4 cloves) and chopped shallot in 2 tablespoons of butter. Cook until both begin to soften, then add one cup of white wine and bring to a boil. Turn down heat and simmer for about 5 minutes.

Heat cast iron pan over medium-high heat for 5 minutes; thoroughly pat scallops dry with paper towels, add salt and pepper to season, then place in hot pan. Sear scallops for approximately 2 minutes per side. Pour garlic and wine mixture over the top of scallops and sprinkle with fresh basil.

Add pasta and 1/2 cup basil to tomato mixture; toss to combine. Divide pasta mixture evenly among 4 bowls; top each serving with 1 goat cheese round and 2 scallops. Garnish with basil sprigs, if desired, and curls of fresh parmigiano reggiano.


Beverly said...

That's about as close to my dream meal as it gets.

Becky Lee said...

I am making this tonight! Just printed your entry to take to HEB after school! Can Not WAIT. I have never made scallops at home before, although they are my ABSOLUTE FAVORITE. Here's to non-rubbery seafood deliciousness! :)

Becky Lee said...

Update... this was deeee-licious! I can't wait to make it again, although it made tons and I couldn't finish the last of the leftovers! Really tasty! Can't wait to try some more recipes from Elizabeth!