Chicken Paprika, we have so much delicious broth left over. It's a shame to waste it. So the next day, I decided to use the broth for a sort of risotto like dish. I usually prefer diver sea scallops, but they can be pretty expensive. Then I read in Barton Seaver's For Cod and Country that bay scallops are a nice sustainable option. He thinks they should be eaten raw, but I decided to cook them just until they look opaque. Overcooked seafood is just rubbery and gross. And by the way, I love this Conservationist approach to eating!
- 12 oz. wild caught American scallops
- 8 oz. stelline pasta (Archer Farms brand from Target)
- 2 cups of leftover broth
- If you don't have leftover broth, you can start a small Dutch oven with some canola spray over medium high heat. Add a half medium diced onion when hot. Then add a small red bell pepper that has been diced. Season with coarse kosher salt.
- When the vegetables are soft, after about 7 minutes, add 2 cups of chicken broth or stock.
- If you have the leftover broth, heat it up over high heat until it comes to a boil.
- Add the stelline pasta - stelline is so pretty - when dry they look like tiny litte flowers. Leave the heat on high, and stir frequently to let the pasta absorb the broth. Add more broth if you like things more soupy. Or add more pasta if you want it thickened.
- When the pasta has absorbed all the broth, add the scallops. Stir to toss the ingredients until the scallops are opaque, about 5 minutes.