Recipes

Artichoke, Roasted Tomato, and Goat Cheese Pasta with Scallops

14th February 20202nd August 2022 Frank Granieri

Artichoke, Roasted Tomato, and Goat Cheese Pasta with Scallops

Ingredients

2 Artichokes or canned artichoke hearts
1/2 pound cherry tomatoes
1/2 Small onion Minced
3 Cloves garlic Minced
4 Calabrian Chilies Sliced
1 Tablespoon Anchovy paste
3/4 pound Bay Scallops
3/4 Cup White Wine
1 Cup whole milk
3/4 Cup Vegetable or Seafood Stock
1 lemon Juiced
2 ounces Goat Cheese
2 cups Shell Pasta
2 tablespoons Basil Chopped
2 Tablespoons Parmesan cheese Grated
Balsamic Glaze For serving
Salt & Pepper To Taste
1 teaspoon Sugar
1 tablespoon Grapeseed oil
1 tablespoon olive oil

Instructions

Pre-heat oven to 300F
Clean and slice leaf tips off of the artichokes. Place them into a steamer to cook for about 30 minutes. (Skip this step if using canned artichoke hearts). Once done, place into ice bath and peel leaves from heart. Set hearts aside.
While the artichokes are cooking, place tomatoes onto a roasting pan and drizzle with 1-2 tablespoons of olive oil. Roast in the pre-heated oven for about 20 minutes, or until softened and slightly dehydrated. Set aside when done.
Add 1 tablespoon of oil to a medium-sized pot. Add minced onion and cook on low heat until softened. Add garlic and calabrian peppers and continue to cook until translucent.
Add in white wine and anchovy paste. Stir and allow to simmer for about 5 minutes until almost completely reduced.
Add in goat cheese and vegetable broth and stir to combine. Continue to simmer for another 3-5 minutes. If you notice the sauce becoming too thick, then add the milk to reach desired consistency.
Cut the whole artichoke hearts into quarters and add them into the pasta sauce along with the roasted tomatoes. Allow sauce to simmer on low heat while you finish prepping the scallops.
Boil water for your pasta and cook according to package instructions and drain well. Reserve some pasta water to thin out the sauce if too thick.
While your pasta is boiling, heat grapeseed oil in large skillet over high heat. Pat the scallops dry and season with salt and sugar (to allow caramelization).
Sear scallops for about 1-2 minutes per side, until they have golden brown crust, and remove from heat.
Add drained pasta to the sauce and stir, adding reserved pasta water, if needed, to thin the sauce.
Plate the pasta and top with seared scallops, chopped basil, parmesan cheese, and a drizzle of balsamic glaze.

Artichoke, Roasted Tomato, and Goat Cheese Pasta with Scallops

Ingredients

2 Artichokes or canned artichoke hearts

1/2 pound cherry tomatoes

1/2 Small onion Minced

3 Cloves garlic Minced

4 Calabrian Chilies Sliced

1 Tablespoon Anchovy paste

3/4 pound Bay Scallops

3/4 Cup White Wine

1 Cup whole milk

3/4 Cup Vegetable or Seafood Stock

1 lemon Juiced

2 ounces Goat Cheese

2 cups Shell Pasta

2 tablespoons Basil Chopped

2 Tablespoons Parmesan cheese Grated

Balsamic Glaze For serving

Salt & Pepper To Taste

1 teaspoon Sugar

1 tablespoon Grapeseed oil

1 tablespoon olive oil

Instructions

Pre-heat oven to 300F

Clean and slice leaf tips off of the artichokes. Place them into a steamer to cook for about 30 minutes. (Skip this step if using canned artichoke hearts). Once done, place into ice bath and peel leaves from heart. Set hearts aside.

While the artichokes are cooking, place tomatoes onto a roasting pan and drizzle with 1-2 tablespoons of olive oil. Roast in the pre-heated oven for about 20 minutes, or until softened and slightly dehydrated. Set aside when done.

Add 1 tablespoon of oil to a medium-sized pot. Add minced onion and cook on low heat until softened. Add garlic and calabrian peppers and continue to cook until translucent.

Add in white wine and anchovy paste. Stir and allow to simmer for about 5 minutes until almost completely reduced.

Add in goat cheese and vegetable broth and stir to combine. Continue to simmer for another 3-5 minutes. If you notice the sauce becoming too thick, then add the milk to reach desired consistency.

Cut the whole artichoke hearts into quarters and add them into the pasta sauce along with the roasted tomatoes. Allow sauce to simmer on low heat while you finish prepping the scallops.

Boil water for your pasta and cook according to package instructions and drain well. Reserve some pasta water to thin out the sauce if too thick.

While your pasta is boiling, heat grapeseed oil in large skillet over high heat. Pat the scallops dry and season with salt and sugar (to allow caramelization).

Sear scallops for about 1-2 minutes per side, until they have golden brown crust, and remove from heat.

Add drained pasta to the sauce and stir, adding reserved pasta water, if needed, to thin the sauce.

Plate the pasta and top with seared scallops, chopped basil, parmesan cheese, and a drizzle of balsamic glaze.