Scallops in Gorgonzola Sauce originally published on Food and Fond Memories on March 22, 2010 by sandyaxelrod 3 Comments (Edit)
Scallops in Gorgonzola Sauce
Rotini, Scallops and Broccoli in Gorgonzola Sauce
The other day I was working diligently on my cookbook which of course made me hungry. I started thinking about what to make for dinner. So many recipes were whirling in my head that I decided to call Steve at work and see what he felt like having. Without hesitation his response was Scallops in Gorgonzola Sauce. Hmmm, I actually had everything I needed on hand. I know you must be thinking that fish and cheese don’t normally go well together but in this dish they work in perfect unison. It is really a very easy one to prepare. I usually start by putting up a big pot of water to boil for the pasta. My preference here is whole grain rotini. It has a wonderful nutty flavor, it’s healthy and the crevices hold the sauce perfectly. I had made this dish many times but no matter what I did I couldn’t seem to get a good sear on the sea scallops. This time I dried each scallop thoroughly and placed them in a screaming hot, lightly oiled pan. As soon as I heard them sizzling I was tempted to check them but decided that maybe that was what I had been doing wrong. I mustered up all of the patience I had available and waited a couple of minutes before turning them over. Voila!! Perfectly golden seared scallops.
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Scallops in Gorgonzola Sauce
This is a dish that proves seafood and cheese can be best friends!
- Total Time: 28 minutes
- Yield: 2 servings 1x
Ingredients
10 large sea scallops, dried thoroughly
2 tbsps. Extra Virgin Olive Oil, divided
1/2 sweet onion, roughly chopped
2–3 garlic cloves, minced
3 cups broccoli florets
1 cup carrots, julienned
4 oz. cremini mushrooms, sliced
4–6 oz. gorgonzola cheese, crumbled
1/2–3/4 cup Greek Fat Free Yoghurt
splash of dry white wine
salt and pepper
8 oz. whole grain rotini, cooked to package instructions
Instructions
Heat a large heavy saute pan over medium high heat with about 2 tsps. olive oil. When screaming hot place scallops in pan being careful not to crowd them. Cook for about 2 minutes on each side. Remove scallops to a bowl. Add remaining oil to pan and heat. Saute onions until just starting to color. Add mushrooms and saute until golden brown. Add garlic, carrots and broccoli. Season with salt and pepper. Cook until carrots are slightly softened and broccoli is bright green. Return scallops to pan along with any juices that are in the bowl. Reduce heat to medium low. Add the gorgonzola, yoghurt and wine and stir until they are combined forming a sauce. Drain the cooked pasta completely and add to the saute pan. Stir until heated through. Put into a large bowl and enjoy immediately.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Sautéing
- Cuisine: Mediterranean
