Seared Scallops and Truffle Mac & Cheese
Seared Scallops and Truffle Mac & Cheese
From my book, “Foods Without The Burn: Simple, Healthy and Delicious Recipes to Ease the Discomfort of Heartburn”
Not all people love scallops or I should say not all people love seafoods. I grew up with seafoods specially fish. As I explored my life, and got to travel around and able to see places, my choices of food also grew. I love to eat and I learned how to cook which I love so much.
Scallops are one of those kind of seafoods that are not regularly seen on most dining tables because for one, they are more expensive than most seafoods and they are not available on a regular basis.
As I learned to like and love scallops, it’s something that I prepare once in a while. They have to be on sale đ Then if they are wild caught….even better!
I hope you’ll like them as I do specially if you cook them using this recipe đ
Ingredients
- 1/2 tsp. organic extra virgin olive oil + another 1/2 tsp.
- 6-7 large sea scallops, wild caught if possible, washed and patted dry
- 2 c. Truffle Mac & Cheese durum wheat pasta, cooked(or you can use other durum wheat pasta)
- For garnish:
- Raspberry sauce – you can make your own or a store bought one
- Basil
- Fennel leaves
Instructions
- Prepare the pasta: Follow the instructions on the box or package. It’s usually cooking in a medium pot of boiling water uncovered for 8-10 minutes. Cook al dente, just right, not overcooked. The package of the Truffle Mac & Cheese that I get comes with a cheese powder pouch. I go easy on this. I just put 1/5 of it into the pasta, just to make it a little bit creamier.
- To make the scallops: In a small skillet over high heat, put 1/2 tsp. of olive oil. Sear the sea scallops 1-2 minutes each side, until dark brown but not burnt.
- Presentation: Assemble the cooked pasta on a nice serving plate. Place the seared scallops around the pasta.
- Top each sea scallops with raspberry sauce.
- Garnish with basil and fennel leaves.
Simple, easy and delicious!
