Pan Seared Scallops with Caramelized Onion Alfredo
 
 
Author:
Cuisine: Seafood Pasta
Serves: 4 servings
Ingredients
  • 2-3 C spelt flour
  • 3 eggs
  • ½ onion, sliced thin
  • ½ tsp salt
  • 2 Tbsp butter
  • 6 minced garlic cloves, divided
  • 2 Tbsp flour
  • 1 C whole milk
  • ½ C heavy cream
  • 1 C shredded Parmesan cheese
  • 3 Swiss chard leaves, ribs removed and chopped
  • 1 Tbsp extra virgin olive oil
  • 8-10 fresh scallops
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp butter
  • salt and pepper
Instructions
  1. Dump 2 cups of flour onto a clean work surface or mixing bowl. Make a well in the middle. Crack the eggs into the well. Mix the flour and eggs together with a fork. Once the dough is starting to come together, use your hands to press the dough together. Knead dough for 5 minutes. Divide dough into 6 balls and cover with plastic wrap. Let the dough rest while you prepare your other ingredients.
  2. Melt the butter in a small saucepan over low heat. , add onions and salt and stir to coat. Cook on low for twenty minutes, stirring occasionally, until the onions have darkened and are quite soft.
  3. While the pasta is resting and the onions are caramelizing, prepare the rest of your ingredients. Fill a stockpot with water and set on the stovetop over high heat to bring to a boil. When the water comes to a boil, turn the heat off and let it sit with the lid on until you're ready to boil the pasta. Gather the remaining ingredients for the sauce (garlic through Parmesan).
  4. Once the onions are caramelized, add the 4 cloves of minced garlic. Cook for 30 seconds until fragrant. Stir in 2 Tbsp flour, then slowly pour in the milk and cream while mixing with a whisk to blend. Immediately transfer the onion and milk mixture to a blender and blend until smooth. Return to saucepan. Heat over medium-low heat until thickened, about ten minutes, stirring occasionally. After ten minutes, add the Parmesan cheese. Stir the sauce until the cheese is melted and fully incorporated. Reduce the heat to keep the sauce warm until the pasta is ready to be assembled.
  5. While the sauce is thickening, roll out the pasta one ball at a time until very thin. (On my machine, I roll it out to the 7th setting). If the pasta is sticking, dust it with additional flour. Set aside each flat piece of pasta to dry a little. Finish rolling out each ball of pasta.
  6. Start preparing the scallops. Remove the hard tab from the side of each scallop. Place the scallops on a clean dish towel and blot dry. Let the scallops rest on the towel for 10 minutes. Cooking the scallops will be one of the last steps.
  7. In a nonstick skillet, heat a tablespoon of oil over medium heat. Add 2 minced garlic cloves and stir, cooking for 30 seconds. Add chopped Swiss chard and stir well to evenly coat the Swiss chard with the garlic and oil. Cover the pan and cook for 5 minutes. Remove the Swiss chard to a clean bowl and set aside until the pasta is ready to be assembled.
  8. Once the sheets of pasta have dried a little but are still pliable, cut them into linguine-size noodles. (If the noodles stick together when cut, they may need a few more minutes of drying time).
  9. Return the stockpot of hot water to a boil. Add a teaspoon of oil and a teaspoon of salt. Cook the noodles in the boiling water for three minutes or until the noodles have reached the desired tenderness. Drain and set aside.
  10. Heat 1 tablespoon oil in the nonstick skillet over high heat. Salt and pepper the scallops on both sides. Place in skillet and cook for 2 minutes, until a dark golden crust has formed on the bottom of each scallops. Flip the scallops over with a pair of tongs, add 1 tablespoon of butter and continue to cook for 2 more minutes, tilting the pan and basting the scallops with butter a couple of times. The scallops are done when the the sides are firm and the meat is opaque. Remove to a clean plate.
  11. Assemble the pasta! In a large serving bowl, combine the pasta, the sauce, and the Swiss chard. Toss well to incorporate. Place the scallops on top. Garnish with additional grated Parmesan cheese.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/pan-seared-scallops-with-caramelized-onion-alfredo/