The Wine Market’s Chef Tracey makes Cantaloupe Salad and Pappardelle with Scallops
Mmm. Having a kitchen guest these days is like a little slice of heaven. Pair that with TWO incredible dishes, and you’ll only leave wanting more.
In our kitchen this morning, Chef Tracey Couillard, The Wine Market, shows us how to make a Cantaloupe Salad and Pappardelle with Scallops.
Cantaloupe Salad
INGREDIENTS
1
ripe melon
8 oz
chevre
1
lemon
TT
Salt
1 TBL
Olive Oil
2 oz
thinly sliced prosciutto
Pickled
Blueberries
Steps to a belly hug
– Whip
Chevre in food processor
– Combine Chevre, olive oil, salt and a squeeze of lemon juice in food processor.
–
Should be thick but not runny
– Cut
the cantaloupe in half, remove the seeds and skin
– Cut
in 1 in chunks
–
Spread cantaloupe chunks on a plate and sprinkle with salt
– Add
3-4 dollops of whipped chevre to plate
–
Spread approximately 1-2 tablespoons of pickled blueberries on plate
–
Tear prosciutto over plate
– Finish with greens of your choice
Pappardelle
with Scallops
INGREDIENTS
1#
Sea Scallops
1#
Dry Pappardelle
(Fettuccine or Spaghetti work well also)
3
ears of cooked sweet corn
2 cloves
garlic (minced)
1 shallot
(diced)
1 TBL
Olive Oil
⅛ cup
white wine
1 ½
cups heavy cream
TT
Salt
TT Cayenne
Pepper
2
lemons
Steps to a belly hug
–
Bring a large pot of salted water to a boil to cook pasta.
– Sweat shallots and garlic in a pan with 1 tbsp olive oil over medium/low heat till shallots are translucent
– Add
wine to shallot and garlic let the liquid reduce by half
–
Stir in heavy cream and add corn and a squeeze of lemon
–
Season with salt to taste and a small pinch of cayenne pepper.
– While sauce is simmering cook pasta until tender but still has a bit of tooth
– In
a hot saute pan sear scallops, flip scallops to finish cooking
–
Toss cooked pasta with sauce
–
Serve in plate or bowl top with the cooked scallops
– Finish with a little bit of fresh lemon zest
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