I told you all that I had been working on a recipe for a cooking competition and here it is. Growing up in New England, I was surrounded by seafood. When I married into a family that contained several fishermen, coming up with new and delightful ways of preparing seafood became very important. I developed this dish as a way to marry both New England seafood and something else I've very fond of, spicy food. This dish compliments the natural sweetness of the bay scallops with a bit of heat from the blend of peppers.
Spinach Fettuccini with Bay Scallops in a Cajun Cream Sauce
1 lbs bay scallops
2 strips thick cut bacon, diced
8 Tbs (1 stick) butter
3 Tbs all purpose flour
2 Tbs garlic, minced
2 Tbs shallot, minced
1 1/2 tsp fresh tarragon, finely chopped
1/4 tsp black pepper
1/4 tsp white pepper
1/4 tsp cayenne pepper
1/4 cup dry white wine
1 cup heavy cream
1 lbs spinach fettuccini
4 tsp kosher salt
Combine the black, white, and cayenne peppers in a small dish along with the tarragon. Set aside.
In a skillet, fry the bacon until crispy. Remove from the pan with a slotted spoon and drain on paper towels. Set aside.
In a large pot, place 4 quarts of cold water and add the 4 tsp of kosher salt. Bring to a boil. Add the spinach fettuccini and cook for the time indicated on the package directions. Remove from the heat and drain well.
While the fettuccini is cooking, in a 3 quart saucier melt the butter over medium low heat. When the butter is completely melted, whisk in the flour 1 Tbs at a time. Reduce heat to low, add the shallot and cook for two minutes, stirring occasionally. Add the garlic and continue cooking for another 3 minutes, stirring occasionally. Add the peppers and tarragon mixture and cook for an additional minute, still stirring occasionally. Add the scallops and cook for three to four minutes or until the scallops are opaque. Whisk in the white wine, the mixture should immediately thicken. Remove from the heat and whisk in the heavy cream.
Place a mound of spinach fettuccini on a plate. Top with the cream and scallop mixture, then sprinkle some of the cooked bacon. Serve immediately.
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