Pan Seared Sea Scallops

Recipe courtesy of Chef Rich Lechner from Sean & Nora’s in Barre, Vermont.

Ingredients

6 each 20/30 count dry pack sea scallops
2 tablespoons olive oil
1 tablespoon unsalted butter
1 tablespoon chopped garlic
2 tablespoons fresh chopped thyme, oregano, rosemary
1/4 cup carmelized onions
1/4 cup sauteed mushrooms
1/4 cup diced tomato
1/4 cup chopped zucchini
1/4 cup madiera wine
3 tablespoons heavy cream
6 oz. fresh pasta (cup to paperdelle)

Directions

In a small saute pan, carmelize onions and mushrooms, set aside. Season scallops and saute in olive oil and butter. Add garlic, fresh herbs and all the vegetables, cook for about 2 minutes. Add madiera and flambe. When flame dissapates, add cream. Reduce to simmer and cover 3-4 minutes. Drop pasta into boiling salted water for 2-3 minutes. Drain pasta and add to scallops and vegetables. Season with salt and pepper, toss together, simmer 1 minute. Plate up and enjoy! Serves 2.