Crispy Angel Hair Cakes with Scallops, Escarole and Tomato Coulis
Serves 4
from "America's Signature Pasta Recipes"
8 ounces angel hair pasta
6 plum tomatoes, quartered
5 cloves garlic, peeled and coarsely chopped
4 teaspoons olive oil, divided
Salt and freshly ground black pepper, to taste
8 sea scallops (or shrimp)
4 ounces pancetta, diced (or ham)
1 large shallot, minced
1 small head escarole, washed, trimmed and chopped
4 basil sprigs, for garnishing
Preheat the oven to 450° F. Cook pasta according to package directions. Rinse, drain and set aside.
On a sheetpan with sides, toss together tomatoes, garlic, 1 tsp. olive oil, and salt and pepper. Roast tomatoes until they are very soft, about 20 minutes. Remove tomatoes from oven and reduce temperature to 375° F.
While the tomatoes are roasting, make the pasta cakes. Warm 1 tsp. olive oil in a small, non-stick sauté pan over medium-high heat. Add a generous 1/2 cup of pasta to the pan and flatten it into a pancake shape. Fry on both sides until golden brown. Transfer to a sheetpan. Make 3 more cakes in the same way and then 4 small, lacy cakes to use as tops. Set the cakes aside until needed.
When tomatoes are ready, puree in a blender or food processor until smooth. Strain into a saucepan, cover and set over very low heat until needed.
Warm 1 tsp. olive oil in a medium, non-stick sauté pan over very high heat. Add scallops and brown on both sides, about 1 minute per side. Do not overcook. Transfer to a small sheetpan and set aside until needed.
Reduce heat under sauté pan to medium and add last tsp. of olive oil. Sauté pancetta and shallots for 3 or 4 minutes. Add escarole and cook until wilted. Season with salt and pepper to taste. While the escarole is wilting, put pasta cakes and scallops in oven to warm.
To assemble: Spoon some tomato coulis onto each of 4 plates. Set a large pasta cake on the coulis, then top each with 1/4 of the escarole. Slice scallops in half crosswise and set 4 slices on each mound of escarole. Finish with a small pasta cake set in place at an angle. Garnish with basil and serve immediately.
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