As I mentioned previously in my Fiesta Chicken Pasta with Tresomega Quinoa Pasta post & recipe, I have NEVER eaten a gluten-free pasta that I actually liked. However, having been given several boxes of Tresomega to try, I’ve found myself trying it in some of my “fancier” recipes.
I love using pasta for nests; it makes such a cute, creative vessel for seafood and even, meatballs. Combine that with my desire to play with my new oyster bed, and I had a perfect date night dinner in mind.
Butter-Poached Scallops in Tresomega Spaghetti Nests
1 lb. large sea scallops-patted dry
2 sticks of butter
1/4 c. chopped spring onions
2 cloves garlic-smashed & minced
1 tsp salt
1/2 tsp course ground black pepper
pinch of red pepper flakes
6 oz. Tresomega Spaghetti-cooked according to package directions, drained & cooled
1/4 c. shredded Parmesan Cheese-NOT the powdery, grated stuff in a can
Melt butter in a saucepan over medium-low heat. As butter is melting, add onions, garlic, salt, pepper, and red pepper flakes. Once butter is completely melted, keep heat on low, but allow mixture to continue “cooking” for 5 minutes to soften and infuse the butter with flavor. Place raw scallops into heating butter and allow them to gently cook for 3-4 minutes depending on size. To check for doneness, scallops will become a more solid, opaque white and will look a bit more firm. Do not over cook. Do not allow butter to boil & bubble.
Preheat oven to broil. On a parchment lined cookie sheet, in nonstick sprayed muffin tins, or as in my case, an oyster bed, twirl cooked (and slightly cooled) spaghetti noodles into a nest using a fork or wrapping noodles around your hand. Spoon a teaspoon of butter mixture onto each nest. Place one scallop onto each spaghetti nest and drizzle with more butter mixture. Sprinkle with Parmesan cheese.
Broil for 3-4 minutes or just until cheese melts and toasts lightly. Gently lift nests into bowls or onto serving trays. Drizzle with more butter mixture and serve warm.
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