Great Salt Pond Comfort Food
It’s scallop season, so don that wetsuit and wade into the Great Salt Pond at your favorite spot and harvest some of that ocean candy! Or you can just go to the store and buy a pound ...
Then, whip up this pasta with Superbly Herby pancetta Parmesan cream sauce. It’s quick, easy, and absolutely crave-able! The perfect comfort food for cold winter nights or perfect for holiday celebrations with pops of red and green color from the tomatoes and spinach.
Scallops in Superbly Herby Pancetta Parmesan Cream Sauce Over Angel Hair Pasta
3 tablespoons olive oil
1 pound scallops
1 teaspoon salt, divided
1 teaspoon black pepper, divided
5 ounces pancetta, chopped
1 large onion, chopped
8 cloves garlic, chopped
1⁄2 cup dry white wine
1 1⁄2 cups heavy cream
2 teaspoons Dish off the Block Superbly Herby Spice Blend
3⁄4 cup grated Parmesan cheese
2 cups cherry or grape tomatoes, sliced in half
2 cups baby spinach leaves, packed
2 tablespoons lemon juice
1 pound angel hair pasta, cooked al dente to package directions
Heat 2 tablespoons of the olive oil in a large deep skillet over medium high heat until almost smoking.
Pat the scallops dry with paper towels and remove the muscle on the side of each (if it is not already removed). Season all over with 1⁄2 teaspoon each of the salt and pepper. Add the scallops to the hot oil and let sear for 1 to 2 minutes on the first side until a golden crust forms. Note – cook time will vary depending on the size of your scallops. If you are using diver or bay scallops, the cook time will be quicker than if you are using larger sea scallops. Flip to the other side and cook 1 more minute. Remove from pan and set aside.
Add the remaining 1 tablespoon of olive oil to the pan and add the pancetta, onions, and garlic. Cook, stirring frequently, until the onions are soft and the pancetta begins to lightly brown, about 4 to 5 minutes. Add the white wine and deglaze the pan, scraping up any brown bits.
When the wine is mostly absorbed, add the heavy cream, Superbly Herby, and remaining 1⁄2 teaspoon each of the salt and pepper. Cook for 6 to 8 minutes, stirring
frequently, and let the sauce reduce by about one third. Gradually add the Parmesan in 1⁄4-cup increments, stirring after each addition.
Add the tomatoes and spinach to the pan and cook for 3 to 4 minutes more, stirring, until the spinach is all wilted. Add the lemon juice, pasta, and scallops (with any juices that have accumulated) to the pan and toss to coat. Serve hot in bowls with more Parmesan on the side for sprinkling.
Get hundreds of approachable and simply delicious recipes on Pam’s blog www.dishofftheblock.com and follow her on FB @dishofftheblock and Instagram @dishblock for new recipes and tips! You can also get her Superbly Herby Spice Blend and other spice blends on island at the BIG or The Block Island Trading Company.