Sunday, June 6, 2010

Grilled Scallops, Home Made Rigatoni with Roasted Tomato and Red Pepper Salsa

So we went down town to get a new wireless router from the Apple Store... but unfortunately for the bank account there was also a Williams-Sonoma in between the Apple store and our car. My wife says "hey hun, lets just stop in a get that strainer you wanted..." $200+ later we have a strainer and a brand new kitchen aid attachment. The pasta press, it is like playing with play-doh for grown ups. The first pasta we tried making was Rigatoni, we pretty much threw the recipe below together based on the rigatoni and wanting to use fresh tomatoes....

Grilled Scallops over Rigatoni with a Roasted Tomato Salsa
1 Lbs Sea Scallops, patted dry
1 Red pepper
5 Roma tomatoes, halved
2 Ears of corn
1 Shallot, sliced thin
1 C Red Wine
1 Lbs Fresh Rigatoni (Recipe Follows)
1/4 C  Chopped Fresh Basil
Salt and Pepper
Olive Oil
Vegetable Oil

We are going to grill the corn in the husk but first remove the silks. Use kitchen twine to re-tie the husks around the corn and soak them in water for 30 mins prior to grilling. Heat your grill to high. Coat the red pepper in olive oil and slat and pepper. Roast on the grill ensuring each side is charred, about 15 mins. Place the pepper in a bowl and cover with plastic wrap. Let sit for 10 mins. Dry off the corn and coat it with vegetable oil and salt and pepper. Grill for about 15 mins, turning as it chars. In a bowl toss the tomatoes with olive oil and salt and pepper. Grill cut side down for 5 mins, turn over and grill another 5 mins. Heat a sauté pan over med heat. Add 1 Tbs olive oil. Add shallots, sauté 4 mins. Add 1 Cup of red wine, lower heat and reduce wine until almost evaporated. Season with salt and pepper. Remove from heat.

To assemble the salsa: peel and seed the red pepper, slice it thinly. Dice the roasted tomatoes. Use a knife to remove the corn from the cob. In a larger bowl toss the red pepper, tomatoes, corn, basil, shallots, and a tsp of Olive Oil. Season to taste.

For the scallops, lower the grill to med-high. Make sure the scallops are dry. Season with slat and pepper and brush with vegetable oil. Grill each side about 2-3 mins.

Fresh Rigatoni:
1 3/4C Flour
1 Tbs Water
2 Large Eggs
1 tsp Salt

In your mixer, combine flour and salt.  Add water and eggs on top and mix at speed 2 for 30 seconds with the flat beater.  Then switch to the dough hook and mix at speed 2 for 2 minutes.  Remove dough and hand knead for an additional 30 seconds.  Dough will form in a nice ball and be pliable.  Split the dough into walnut sized portions and feed into the pasta press.  Whala!  It's just like the play-doh fun factory, only now you can eat it without the nasty belly ache (or getting yelled at by mom :-D )!  By the way - cleaning out the pasta press isn't nearly as fun as making the pasta.  Have toothpicks ready....

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