Cafe Troia's Rigatoni Black Beans and Scallops
Document Actions
Number of Servings
Serves 2-3
Ingredients
1 lb rigatoni,1 lb. sea scallops (medium),1 cup dried black beans or 2 cans cooked beans,2 small shallots finely chopped,1 stalk celery finely chopped,1/3 cup of cream or half & half,1/4 stick butter,1/4 cup gorgonzola or blue cheese,1 cup fish stock or 1 fish bouillon dissolved in 1 cup hot water,
Directions
- Cook beans at low to medium heat in 2 cups water until soft. Do not allow water to evaporate, add more water if necessary. Strain excess water.
- In medium pan, melt 1/2 of the butter and sauté 1/2 of the shallots.
- Add celery and sauté for 5 minutes until golden brown.
- Add beans and sauté 3 minutes.
- Add cream and gorgonzola cheese, 1/2 cup fish stock and let simmer on medium heat.
- In blender or with hand-held mixer, blend beans until almost puréed.
- Cook rigatoni to "al dente" status.
- Strain and run cold water over pasta until cool to stop further cooking.
- In a large frying pan, melt remainder of butter and add the rest of the shallots.
- Strain scallops and add to pan to cook until butter is blonde in color but not burned.
- Add bean sauce and 1/2 cup of fish stock.
- Add salt and pepper to taste and simmer on low heat to 145 °F, toss with rigatoni and serve.
Comments
Buon Appetito!
