Saturday, August 3, 2019

Shrimp/Scallops with Goat Cheese


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.