From cookbook author Diane Rossen Worthington.
- 1 tablespoon olive oil
- 1 leek, light green part and white part, cleaned and finely chopped
- 2 cloves garlic, minced
- 2 cups favorite marinara sauce
- 2 tablespoons sun-dried tomato pesto (store-bought) or homemade (see below)
- 3 tablespoons vodka
- 1/3 cup whipping cream or creme fraiche
- Salt and pinch crushed red pepper
- 1/2 cup all-purpose flour
- 2 teaspoons seasoning salt
- Freshly ground black pepper
- 2 pounds large sea scallops, carefully dried with paper towels
- 2 tablespoons olive oil
- 3 tablespoons vodka
- 2 tablespoons finely chopped parsley, for garnish
For sauce: In a large skillet heat the olive oil over medium heat. Add the leek and saute over medium heat, stirring occasionally, until soft but not brown, about 3 to 5 minutes. Add the garlic and cook another minute.
Add the marinara sauce, pesto, vodka, cream, salt and red pepper. Bring to a simmer and cook for 3 to 5 minutes to make sure the alcohol has burned off. Taste and adjust the seasonings.
For scallops: Combine the flour, salt and pepper in a lock-top plastic bag. Place the scallops in the bag and seal. Shake the bag to evenly dredge the scallops.
Heat the oil in a large nonstick skillet on medium-high heat. When hot, sear the scallops in batches for about 3 to 4 minutes per side, depending on their size, until seared on the outside and just cooked and opaque in the center. Put all the scallops in the pan and turn down the heat. Add the vodka and reduce the liquid to a glaze. Add half of the sauce and glaze the scallops, turning them, about 1 to 2 more minutes.
To serve, place the scallops on a serving platter or individual plates, spoon over the remaining sauce, garnish with parsley and serve immediately.
Advance preparation: Can be prepared up to day ahead through step 2, covered and refrigerated. Reheat the sauce gently. Taste and adjust the seasonings.
Per serving: 350 calories; 17 g fat (4 g saturated fat; 44 percent calories from fat); 20 g carbohydrates; 54 mg cholesterol; 877 mg sodium; 22 g protein; 1 g fiber.
Sun-Dried Tomato Pesto
From Diane Rossen Worthington.
- 2 garlic cloves, peeled
- 1/2 cup oil-packed sun-dried tomatoes, drained (reserve oil)
- 2 tablespoons finely chopped fresh basil leaves
- 1 tablespoon reserved oil from tomatoes, or olive oil
- Salt and freshly ground black pepper
- 2 tablespoons freshly grated Parmesan cheese, optional
With the motor running, add the garlic cloves to a food processor fitted with the metal blade. Add the tomatoes, basil, oil, salt and pepper, and process until a thick paste is formed. If it is too thick, you may need to add a bit more oil. Place the pesto in a covered container and refrigerate. Add the cheese, if desired, just before serving.
Makes about 1/2 cup or 8 servings.
Advance preparation: Can be prepared up to 2 weeks ahead, covered and stored in the refrigerator.
Per serving (per 1 tablespoon): 31 calories; 3 g fat (0.4 g saturated fat; 87 percent calories from fat); 2 g carbohydrates; 0 mg cholesterol; 91 mg sodium; 0.4 g protein; 0.4 g fiber.
30 minutes to make