Creamy Pappardelle with Pancetta Wrapped Scallops
Prep time: 20 minutes
Cook time: 20 minutes
Total: 40 minutes
4 oz Graziers Raw Milk Medium Cheddar
4oz Sierra Nevada Farmhouse Organic Creme Fraiche
4oz Graziers Vat Cultured Euro-Style Salted Butter
1 lb Pappardelle pasta
10 medium sized scallops
3oz Sliced pancetta
1 cup sliced leek
8oz Piquillo’s peppers or roasted red peppers
1/2 cup Pinot Grigio or white wine
Cook pasta until tender. Set aside.
Heat a skillet or large sauce pan on medium to high heat. Wrap scallops with pancetta. Add 2 ounces of butter to coat the pan. Once butter starts to sizzle add scallops and cook on each side until lightly browned. While scallops are cooking purée peppers in a blender. Add remaining butter and leek to pan then wine to glaze. Spoon in pepper purée, crème fraiche, and finish by shredding medium cheddar into sauce. The crème fraiche and cheddar will make the sauce extra creamy and smooth.
Using tongs take the scallops out of pan and set them on plate. Add cooked pasta to the sauce and toss. Plate the pasta and scallops.