Pates Baroni, 1921
Leonetto Cappiello
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Pasta with Bay Scallops, Pears, and Coppa

"Life is a combination of magic and pasta."
~ Federico Fellini

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Friday, November 10, 2006

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Bowl of Pears Bread and Glass on Table
Albert Andre
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Pasta with Bay Scallops, Pears and Coppa
Pears – A Country Garden Cookbook
by Janet Hazen, 1994, Collins Publishers, San Francisco

“The combined flavors of sweet bay scallops, smoky, hot coppa and fresh pears in this unique dish will ignite the taste buds. Coppa – cured and spiced pork shoulder – can be found in Italian delicatessens, full-service grocery stores and most specialty food shops.”

2 shallots, halved and thinly sliced
2 cloves garlic, minced
1/2 cup fruity olive oil
1 pound penne pasta
3/4 pound bay scallops, small side muscles removed
1/3 pound medium-sliced spicy coppa, coarsely chopped
3 firm-but-ripe green-skinned pears (preferably Packham, Bartlett or Anjou), halved, cored, and cut into 1/4-inch cubes
1/3 cup fresh lemon juice
1 1/2 teaspoons finely chopped fresh thyme
1/3 cup finely chopped parsley
Salt and freshly ground black pepper, to taste

In a very large nonstick sauté pan, cook the shallots and garlic in 1/4 cup of the olive oil over medium heat 5 minutes, stirring occasionally. Remove from the heat and set aside.
In an 8-quart pot, bring 6 quarts of salted water to a boil. Add the pasta and cook 10 or 11 minutes, or until al dente. Drain well in a colander and place in a large bowl. Add the remaining 1/4 cup of olive oil and toss well. Add the remaining 1/4 cup olive oil and toss well. Place in a warm oven until needed.
To the shallot-garlic mixture add the scallops, coppa and pears and cook 2 minutes, stirring constantly, until the scallops are just cooked through and the pears are tender. Add the lemon juice and thyme and cook 10 seconds. Immediately add to the pasta along with the parsley. Toss well, season with salt and pepper and serve immediately. Serves 6.
 

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