Isabel’s Scallop Orecchiette ~ Maggiano’s Best Italian Chef Winning Recipe

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I have had so many requests for this recipe and honestly, I thought I had previously shared.  Please enjoy and if you make it, please share!!!

leek scallops

                       Teas2Texas

 

Isabel’s  Scallop Orecchiette

Salt & Pepper to Taste

Drizzle Olive Oil

1 Pound Orecchiette

1 Leek– Cleaned and Sliced

2 Clove Garlic

1/2 Teaspoon Red Pepper Flakes

1/2 Cup Dry White Wine

1 Cup Chicken Broth

1/2 Cup Heavy Cream

2 Tablespoons Butter

1 Pound Sea Scallops

In a pot of salted boiling water, cook orecchiette until al Dente.

In a skillet with olive oil, on medium heat, sauté the leek until just soft, add in garlic, continue to cook for another minute.  Deglaze the pan with wine and let wine cook off, add broth,  season with  red pepper, salt and pepper.  Let sauce simmer until reduced by half.  Whisk in cream, cook until slightly thickened.  Place drained pasta into sauce and 2 Tablespoon butter.  Stir  to combined.

Pat scallops with paper towel until completely dry. Salt and pepper scallops on both sides.

In a large skillet, on high heat, with a drizzle of olive oil, sear scallops for a couple of minutes on both sides until no longer opaque in the middle.

Place pasta in serving dish and place scallops on top.  Serve.  Enjoy!

 

 

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