Pappardelle Giuliana Recipe
Seared scallops, sweet peas, mushrooms, fresh roma tomatoes, and baby spinach on our roasted red pepper and garlic madeira sauce.
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Ingredients
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Pasta
Seafood
Vegetables
Sauce
Method
Pasta Preparation
- 1
Cook the Pappardelle
Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
Sauce Preparation
- 2
Prepare the Sauce
In a saucepan over medium heat, add the olive oil and minced garlic. Sauté for 1-2 minutes until fragrant. Add the pureed roasted red peppers and Madeira wine. Allow the mixture to simmer for about 10-15 minutes, stirring occasionally. Season with salt and black pepper to taste.
Vegetable and Scallop Preparation
- 3
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté until golden brown for about 5 minutes. Add the sweet peas and diced roma tomatoes, cooking for another 3-4 minutes. Finally, add the baby spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
- 4
Sear the Scallops
In the same skillet, add the remaining tablespoon of olive oil and heat over medium-high heat. Season the scallops with salt and black pepper. Once the oil is hot, add the scallops and sear for about 2-3 minutes on each side until they are golden brown and cooked through. Remove from heat.
Assembly
- 5
Combine and Serve
In a large serving bowl, combine the cooked pappardelle pasta with the sautéed vegetables and the roasted red pepper sauce. Toss gently to combine. Top with the seared scallops and serve immediately.
