Seared Scallop Cavatappi in
Creamy White Wine Sauce
Seared Scallop Cavatappi in Creamy White Wine Sauce takes only 20 minutes to make and is full of nutrients, this decadent scallop cavatappi dish only feels like a splurge. We love it for dinner parties and special nights in.
- 4 ounces cavatappi
- 2 tablespoons vegetable oil
- 1 pound fennel, white part only, thinly sliced
- 20 each “dry” sea scallops
- Salt and pepper
- 1/4 cup finely chopped shallots
- 1/2 cup white wine
- 1/4 cups heavy cream
- 3 tablespoons finely chopped dill
- Bring a large pot of salted water to a boil.
- Cook the cavatappi according to package directions. Drain and reserve.
- Heat a large saute pan over medium heat. Add 1 tablespoon of the oil.
- Add the fennel and season with salt and pepper. Cook, allowing the fennel to caramelize on one side, about 3 minutes before flipping and doing the same on the second side. It should be caramelized on the outside and soft on the inside when pierced with a knife.
- Remove from pan.
- Add the remaining 1 tablespoon of oil to the pan. Increase heat to high.
- Season the scallops with salt and pepper.
- Place them in the pan in a single layer. If they don’t fit, do them in 2 batches. Do not overcrowd the pan.
- Allow scallops to brown on one side (about 1 minute) then flip and brown the second side.
- Remove from pan.
- Add the shallots to the pan and cook until aromatic (about 30 seconds).
- Deglaze the pan with the white wine. Cook down just to take the away the raw alcohol flavor (about 1 minute).
- Add the cream and cook another minute.
- Stir in the dill.
- Taste and adjust the seasoning.
- Add the pasta and fennel to heat through.
- For each serving, divide the pasta between 4 bowls.
- Place 5 scallops on each plate.
Yield: 4 servings
Recipe and photo used with permission from:
National Pasta Association