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Nantucket Bay Scallop Pastina




Source of Recipe


Karen Buchas, Chef de Cuisine of Trumbull Kitchen in Hartford


List of Ingredients




Serves: 4

16 ounces fresh Nantucket Bay Scallops
1 pound uncooked pastina pasta
2 cups heavy cream
4 Tablespoons unsalted butter
1 cup Parmesan cheese
3 Tablespoons White Truffle Oil
6 Tablespoons kosher salt
1 teaspoon ground black pepper
½ cup squash puree or pumpkin puree
4 Tablespoons chopped fresh basil
4 mini pumpkins or any small squash

Recipe



Preheat the oven to 350'. Cut the tops off the mini pumpkins and clean hollow out the insides. Place them in a hotel pan with ½ inch of water and put them in the oven for 20-45 minutes depending on the size of the pumpkin. Once they are done set them aside to cool. Place a small sauce pot with water and 4 Tablespoons of salt on the stove and bring to a boil. Add the pastina and cook until slightly aldente. It will only take a few minutes. Strain the pasta and set aside to cool. While the pasta is cooling place a large sauté pan on the stove with the 4 Tablespoons of butter on a medium flame. Lightly brown the butter and add the scallops. Make sure that the scallops have enough room to in the pan. Brown the scallops lightly and toss them to coat the other side. Next add the heavy cream and bring to a simmer. Add the pastina, cheese, truffle oil, salt, pepper and squash puree and cook the mixture down for a few minutes on a low flame until al all of the cream is absorbed. Add the fresh basil and turn off the heat. Arrange the four pumpkins on plates and fill each one with the appropriate amount of pastina. Put the top back on the pumpkin and serve.