Piancone Epicureo® Pappardelle with Scallop Arrabbiata
Piancone Epicureo® Pappardelle with Scallop Arrabbiata
Directions
Heat 1 tbsp of olive oil in a sauté pan on medium heat, then add minced garlic. Cook until garlic is fragrant, about 1 minute. Add diced onions, season with salt and pepper, then cook until onions are translucent. Add red wine to deglaze the pan, reduce the liquid, then remove onions and garlic.
In the same pan, add remaining olive oil and heat on high. Add dry scallops to pan, sear on high heat until you achieve a hard crust on one side.
Add crushed tomatoes, red pepper flakes, lemon juice, and chopped parsley. Cook on medium heat until scallops are no longer translucent.
While scallops are cooking in Arrabbiata sauce, boil pappardelle in salted water for 5-6 minutes.
Remove pappardelle from pasta water and combine with Arrabbiata sauce.
Adjust seasoning if needed at this point, plate pasta, and garnish with fresh chopped basil.
Ingredients
5 oz Piancone® Epicureo Pappardelle
5 ea Empire's Treasure® Scallops, dry
2 tbsp Piancone® Extra Virgin Olive Oil Unfiltered
3 ea Peak Fresh Produce® Garlic, Clove(s), minced
4 tbsp Peak Fresh Produce® Onion(s), Yellow, 1/4 in diced
