Blue Goat Dairy at Davidson Market
We buy some wonderful goat cheese at a stand called the Blue
Goat Dairy at the Davidson Farm Market. The young lady there gave me some recipes she
uses with some of her goat cheese flavors—we buy garlic and chives, but she has
many flavors. Here is one of several
recipes she uses with a couple of her goat cheese medleys.
Samba Scallops over Pasta
1 pound large fresh scallops
2 TBL butter
½ TSP minced garlic
1 pound Farfalle or bowtie pasta
½ pint jar of Blue Goat Dairy Samba (goat cheese medley with
capers and sundried tomatoes
To cook:
1. Melt butter in saute’ pan over medium heat, add
garlic and mix well with butter.
2. Add scallops into garlic butter and brown each
side. Appearance should be white (not translucent) with a golden light brown
finish on both sides.
3. Add ¼ cup of Samba and stir gently together for one
minute, turning scallops once.
4. Cook pasta until tender yet firm, drain and
immediately add ¼ to ½ cup of Samba to pasta in pot stirring pasta until well
coated.
5. Dish pasta into bowls and top with scallops
dotted with sauce. Serve hot.
Variation on a theme:
Using the above recipe, substitute shrimp for the scallops.
Prepare everything the same way, but add Tango goat cheese medley (Tango is made
with goat cheese, pesto, garlic peppers, and olives).
This dish can be served with a spinach salad, topped with micro
greens, toasted pine nuts, balsamic oil dressing and Blue Goat plain salad
crumbles.
