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Taglierini with Caramelized Scallops and Rosemary Beurre Blanc Recipe

Taglierini with Caramelized Scallops and Rosemary Beurre Blanc Recipe

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Taglierini with Caramelized Scallops and Rosemary Beurre Blanc

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Ingredients

Count

Nutrition

701

Calories

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Ingredients:

Serving

3/4 lb fresh taglierini or 3/4 lb good-quality dried taglierini or fettuccine
1 1/2 lb sea scallops
1/2 cup dry white wine
3 tbsp white-wine vinegar
1/4 cup chopped shallots
1 tbsp chopped garlic
2 tsp chopped fresh rosemary leaves
1/2 cup heavy cream
1 stick (1/2 cup) cold unsalted butter , cut into pieces
1 tbsp fresh lemon juice , or to taste
2 tbsp vegetable oil
garnish: finely chopped fresh rosemary and parsley leaves

Directions:

In an 8-quart kettle bring 7 quarts of salted water to a boil for pasta. Remove tough muscle from side of each scallop if necessary.
Make beurre blanc: In a small heavy saucepan simmer wine, vinegar, shallot, garlic, and rosemary until reduced to about 2 tablespoons. Add cream and simmer until liquid is reduced by about half. Add butter all at once and cook over moderately low heat, swirling pan constantly, just until creamy and butter is incorporated. (Sauce must not get hot enough to liquify. It should be the consistency of hollandaise.) Remove pan from heat and stir in lemon juice and salt and pepper to taste.
Pat scallops dry and season with salt and pepper. In a 12-inch heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking. Arrange half of scallops, without crowding, in skillet and cook, undisturbed, 1 to 2 minutes, or until undersides are golden brown. Turn scallops over and cook, undisturbed, 1 to 2 minutes, or until undersides are golden brown. Transfer scallops to a bowl and keep warm. Cook remaining scallops in remaining oil in the same manner.
Cook pasta in boiling water until al dente (about 30 seconds for fresh, longer for dried) and drain in a colander. Transfer pasta to a heated bowl and pour sauce through a fine sieve onto pasta. Add any liquid accumulated in bowl of scallops and toss.
Divide pasta among 6 heated plates. Arrange scallops on top of pasta and garnish with herbs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	701.12 Kcal (2935 kJ)
Calories from fat	375.67 Kcal
		% Daily Value*
Total Fat	41.74g	64%
Cholesterol	141.53mg	47%
Sodium	885.92mg	37%
Potassium	421.43mg	9%
Total Carbs	46.36g	15%
Sugars	2.52g	10%
Dietary Fiber	1.96g	8%
Protein	33.18g	66%
Vitamin C	2.2mg	4%
Vitamin A	0.4mg	13%
Iron	1.2mg	7%
Calcium	35mg	4%

Amount Per 100 g
Calories	269.35 Kcal (1128 kJ)
Calories from fat	144.32 Kcal
		% Daily Value*
Total Fat	16.04g	64%
Cholesterol	54.37mg	47%
Sodium	340.34mg	37%
Potassium	161.9mg	9%
Total Carbs	17.81g	15%
Sugars	0.97g	10%
Dietary Fiber	0.75g	8%
Protein	12.75g	66%
Vitamin C	0.8mg	4%
Vitamin A	0.1mg	13%
Iron	0.5mg	7%
Calcium	13.5mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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