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Chef Olga Metsker

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Chef Olga Metsker’s Sea Scallops with Saffron Cream Sauce, Pasta and Wilted Spinach
On Call Gourmet, oncallgourmet.com

Scallops:
» 2 tbsps. grape seed oil
» 8 jumbo sea scallops
» 2 shallots, finely minced
» 1/2 cup white wine
» 1 cup chicken broth
» 1/4 tsp. saffron threads
» 1/2 cup heavy cream
» sea salt, freshly ground black pepper and Spanish paprika to taste

Spinach:
» 1 tbsp. grape seed oil
» 1/2 cup grape tomatoes
» 1 clove minced garlic
» 1 lb. baby spinach
» sea salt and freshly ground black pepper to taste

Directions:
» Pour olive oil in a large skillet and heat until almost smoking.
» Season scallops with salt, black pepper and Spanish paprika, and sear until golden brown (about 2 minutes per side). Remove from pan and keep warm.
» Turn heat to medium, add shallots and sweat until tender (about 2 minutes).
» Deglaze pan with white wine. Cook until wine is almost evaporated.
» Add chicken broth and saffron threads. Bring to a simmer and reduce for 5-7 minutes.
» Add cream and reduce to desired consistency.
» Strain through chinois, then season with sea salt and paprika to taste.
» Heat oil over high heat in a large pan. Add tomatoes and cook until blistered (about 2 minutes).
» Add minced garlic and cook another minute.
» Stir in spinach leaves and cook until wilted (about 2 minutes).
» Season with sea salt and black pepper.
» Divide pasta between two plates and top with spinach.
» Place four scallops on each plate. Drizzle with saffron sauce.


Chef Central Extra: Chef Olga Metsker’s Homemade Pasta

» 2 1/4 cups all-purpose flour
» 3 eggs, slightly beaten
» 1 tbsp. olive oil
» 1/2 tsp. sea salt

Directions:
» Mound 2 cups of flour on a clean table or large cutting board. Make a well in the center. Mix the eggs with oil and salt, and pour them into the well. Incorporate the ingredients using a fork, starting from outside of the edges of the mound until it comes together. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth (this should take about 10 minutes). Let rest for about 30 minutes at room temperature to allow the gluten to relax.

» Divide dough in half; roll out to fit through the pasta attachment. Adjust the rollers on the pasta attachment to the widest setting. Dust the dough with the flour and feed the dough through the rollers. Remove and pass it through the machine at least twice more. Adjusting the rolls to narrower settings, continue rolling the dough until it reaches desired thickness. Change the roller with the cutter and cut the sheets into desired size pasta. Spread on a clean surface and lightly dust with flour. Repeat with the second half of the dough.

» Bring to a boil a large pot of salted water. Stir in pasta and cook until al dente, about 2-3 minutes for fresh pasta. Drain and toss with 1 teaspoon olive oil. Keep warm.

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