Chef John from 1060 Restaurant shares a recipe from his new Spring menu. It's called Scallops Pappardelle with Saffron-Curry Sauce and Butter Poached Scallions.
The restaurant is located inside the Genesee Grande Hotel, on East Genesee Street in Syracuse. Visit their website by clicking here
20 each10-20 size fresh sea scallops
As neededfresh cracked black peppercorns
As neededkosher salt
2 tblsp10% blended olive/vegetable oil
24 ozpappardelle pasta (cooked in salted “tumeric water”)
24 ozsaffron curry sauce
1 cupfresh peas (blanched in boiling water for 1 minute and chilled)
Pat the top side of all the scallops dry with a paper towel. Next apply the cracked pepper as you wish onto the top of the scallops. Next, in a very hot large non-stick saute pan, add the oil and place each scallop very gently into the pan and sprinkle with salt. Sear for 45-60 seconds (or more if needed) until you see a nice golden brown crust on each scallop. Note: it is important to not move the scallops at all during the searing process! Now carefully turn each scallop over and salt again on the seared side. Turn off the heat and the scallops willl “carry-over” cook while you complete the next few steps.
Take a large bottomed saucepot and add the saffron-curry sauce (see below). Heat it up to almost a boil and add in the blanched peas and the cooked pappardelle pasta. Toss and mix the pasta very well with the sauce and peas. Once everything is hot, distribute the portions of pasta into 4 separate pasta bowls making sure to reserve most of the sauce in the pan. Now distribute the sauce evenly on top of each pasta portion. Place 5 seared scallops around each dish and garnish with chives or poached scallions. Enjoy!Saffron-Curry Sauce
2 qtsthinly sliced julienne Spanish onions
1 cuphand sliced fresh garlic
¼ cupxv olive oil
5 tspsaffron threads
1 bottlevery good quality Pinot Grigio
3 qtsvery good quality canned tomato strips (or whole canned tomatoes cut into strips by hand)
1 tblspkosher salt
2 tspfinely ground black pepper
¾ cupvery good quality red curry paste
1 cuptomato paste
4 cupcold water
2 lblump crab meat
0f 3 eachlemon zest
1 lbsalted butter (cut into small cubes)
2 cupsroughly chopped fresh basil
First thing, take the saffron and place it in a 2 qt container and pour the wine over the top of it. Mix well and let sit for 10-15 minutes to steep the saffron.
Next, in a large 3 gallon saucepot, saute the onions, garlic and olive oil until the onions are translucent. Add the wine/saffron mix and reduce by half until all of the alcohol is cooked out. Now add the tomato strips, salt, pepper, curry paste, tomato paste and cold water. Bring that to a boil and let cook on medium-low heat for one hour, mixing occasionally. Add the crab meat, lemon zest butter and basil and mix well until all of the butter is melted. Taste the sauce and adjust the seasoning if needed. Serve over pasta with your favorite fish or shellfish. This recipe yields apprx. 2 gallons.