Pasta with Grilled Scallops and Garlic Paprika Cream Sauce

By Gibby

This recipe would be wonderful with shrimp or chicken in place of the scallops.

Ingredients

• 1 lb pasta (I prefer orrechiette with
• this dish, but any pasta will work)
• Cooking Spray
• 1 lb scallops (large sea scallops grill best)
• Salt and Pepper
• 3 tbsp olive oil plus more for brushing
• 2-1/2 tbsp sweet paprika (Hungarian if possible; divided)
• 1 onion, chopped
• 8 cloves garlic, chopped (or 1-1/2 tbsp jar chopped garlic)
• 1/2 tsp crushed red pepper flakes
• 8 oz mixed mushrooms, sliced (variety your preference)
• 1/2 cup dry white wine
• 1-1/2 cups heavy cream
• 1/4 cup parsley, chopped
• 1/2 cup grated Pecorino Romano cheese (or Parmigiano-Reggiano)

Details

Servings 6
Adapted from globalgourmet.com

Preparation

Step 1

Cook pasta in a large pot of boiling, salted water until al dente; drain.

Meanwhile, spray grill rack well with cooking spray and preheat grill to medium-high heat. Season scallops well with salt and pepper and brush with olive oil. Sprinkle with 1 tbsp paprika. Grill until well browned and cooked through. Remove scallops to a cutting board. If large, quarter them, if medium-sized, just halve them.

Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add onion, garlic, red pepper flakes and mushrooms. Sauté until garlic just begins to brown. Sprinkle remaining paprika over vegetables, and sauté 1 minute longer. Add wine and simmer until almost all liquid is evaporated, and about a tablespoon or so remains. Add cream and simmer over medium-low heat until thickened. Add scallops and simmer 1 minute longer. Add parsley and season with salt and pepper; remove from heat.

Return drained pasta to pot. Add contents of skillet and combine well. Add Romano cheese, toss to coat and serve immediately.