Surf and Turf Lemon Orecchiette
By Ashley Durand
Surf and Turf Lemon Orecchiette
By Ashley Durand
- 2 tablespoons olive oil
- ½ lb Italian sausage, sliced
- ½ lb large bay scallops, rinsed
- 1/3 cup flour
- ¼ cup green onions, diced
- 1 yellow bell pepper
- 1 red bell pepper
- 2 stalks celery, diced
- 1 leek, rinsed and finely diced
- ¼ cup garlic, minced
- 1 teaspoon each of thyme, rosemary, basil, freshly chopped
- 1 teaspoon each of black pepper and salt
- ¼ teaspoon cayenne
- ½ teaspoon red pepper flakes
- ½ cup white wine
- 1 lemon, juiced
- 2 cups organic whipping cream
- 2 cups organic whole milk
- 1 cup freshly grated parmesan cheese
- 16 oz cooked orecchiette noodles
- ½ cup chopped fresh parsley to top, optional
- 1-2 roma tomatoes, cut to top, optional
- ½ lemon, cut to pieces to top, optional
My husband and I are obsessed this recipe because it has everything we love. I could eat pasta every day and he loves surf and turf meals. Italian sausage plus a mild sea scallop for added texture with a lemon cream sauce goes perfectly with the bowl-shaped orecchiette noodle.
In a Dutch oven over medium heat, add olive oil and sauté the Italian sausage for 3-5 minutes, or until lightly browned.
Add in the bay scallops and sauté for 1 minute.
Next, add the celery, leeks, green onions, bell peppers and garlic. Cook for 5 minutes or until vegetables are slightly translucent.
Add all herbs and spices.
Stir in the flour, making sure there are no lumps.
Pour in the lemon juice, then the white wine. Stir.
Slowly add the whipping cream and whole milk and mix. Bring to a boil, then set on low to simmer for 20 minutes, until it thickens. It should be stirred occasionally.
Fold in the parmesan cheese.
Spoon the cooked orecchiette into the cream sauce.
Top pasta in a serving bowl with parsley, tomatoes and lemon wedges to taste. Enjoy!
In a Dutch oven over medium heat, add olive oil and sauté the Italian sausage for 3-5 minutes, or until lightly browned.
Add in the bay scallops and sauté for 1 minute.
Next, add the celery, leeks, green onions, bell peppers and garlic. Cook for 5 minutes or until vegetables are slightly translucent.
Add all herbs and spices.
Stir in the flour, making sure there are no lumps.
Pour in the lemon juice, then the white wine. Stir.
Slowly add the whipping cream and whole milk and mix. Bring to a boil, then set on low to simmer for 20 minutes, until it thickens. It should be stirred occasionally.
Fold in the parmesan cheese.
Spoon the cooked orecchiette into the cream sauce.
Top pasta in a serving bowl with parsley, tomatoes and lemon wedges to taste. Enjoy!