Try this Roasted Garlic Pastina with Nantucket Bay Scallops recipe, or contribute your own.
Suggest a better descriptionTo make pastina: Heat chicken stock to a simmer. In a saucepan, heat olive oil over moderate heat and add shallots. Cook until transparent. Add mushrooms. Add toasted pastina and stir to coat pastina with olive oil. Add wine and reduce and continue stirring. Add small amounts of hot chicken stock to pastina and continue stirring until all stock is added and pastina is al dente. Add roasted garlic and mix well. Season with salt and pepper. Add chopped spinach and cheese and stir to combine. To make the scallops: Place a non-stick skillet over high heat. Allow the pan to heat until very hot. Carefully place bay scallops in the pan and caramelize, rolling scallops to cook evenly, about 2 minutes. Do not overcrowd the pan. Season with salt and white pepper. Finish with freshly squeezed lemon juice. To assemble dish: Place pastina in center of bowl. Arrange 8 scallops around pastina. Add approximately 1 ounce of red pepper sauce around pastina and garnish with chopped chives and diced tomatoes. Yield: 8 servings NOTES : Recipe courtesy of Robert Wong Recipe by: Cooking Live Show #CL9037 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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Serving Size: 1 Serving (4711g) | ||
Recipe Makes: 1 | ||
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Calories: 2063 | ||
Calories from Fat: 528 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.7g | 78 % | |
Saturated Fat 19.9g | 99 % | |
Monounsaturated Fat 23.9g | ||
Polyunsanturated Fat 8.8g | ||
Cholesterol 323.9mg | 100 % | |
Sodium 5217.5mg | 180 % | |
Potassium 6471.1mg | 170 % | |
Total Carbohydrate 168g | 49 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 159g | ||
Protein 204g | 291 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2063
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