Pan Seared Scallops in Gouda-Cream Sauce
Presented by: Larry Fowler, Gig Harbor
Cook's Note: Every year The Klondike, a restaurant in St. Helens, Oregon, has a recipe contest. The winner is chosen by popular vote. This recipe earned second place.
- 2 strips bacon, diced
- 2 Tablespoons extra virgin olive oil
- 5 jumbo scallops
- 1/2 cup chopped shallots
- 1 Tablespoon coarsely chopped garlic
- 1 cup heavy cream
- 1/4 cup white wine
- 1/2 cup grated aged Gouda cheese
- 1/2 cup fresh basil, chiffonade
- 1 Tablespoon capers
- 2 cups bowtie pasta, cooked
- salt and pepper to taste
Lightly salt scallops and set aside.
Render bacon in pan until edges are browned. Remove bacon, and add 1 tablespoon olive oil to pan. Sear scallops on one side, approximately 1 minute or so. Turn scallops and cook for 30 seconds; remove from pan.
Add remaining olive oil to pan. Sauté shallots and garlic until tender. Salt and pepper to taste. Add wine and deglaze the pan; let it reduce a bit. Add cream and bring to a simmer.
Stir in cheese until melted and adjust seasoning. Add most of basil, reserving some for garnish.
Serve pasta in a large serving plate or pasta bowl. Spoon sauce over cooked pasta. Mount scallops on top of pasta and sauce, garnish with bacon bits, capers and basil slivers; serve.