This recipe comes to us courtesy of Blue Goat Dairy (bluegoatdairy@gmail.com). Blue Goat makes two cheese mixes for these recipes:
Tango: A jar containing goat cheese medallions, basil pesto, rosemary, garlic, banana peppers, red peppers, kalamata olives, green olives, olive oil, red pepper flakes, a pepperocini, and slice of hot cherry peppers.
Samba: A jar containing goat cheese medallions, basil pesto, rosemary, garlic, banana peppers, red roasted peppers, sun-dried tomatoes and Capote capers.
Samba Scallops Over Pasta:
1 pound large scallops
2 TBS butter
1/2 TSP minced garlic
1 pound Farfalle or Bowtie Pasta
1/2 pint jar of Blue Goat Samba
Melt butter in sauté pan over medium heat, add garlic and mix well with butter.
Add scallops into garlic butter, and brown each side. Appearance should be white (not translucent) with a golden light brown finish on both sides. Add 1/4 cup of Samba and stir gently together for 1 minute, turning scallops once.
Cook pasta in boiling, salted, water until tender, about 8 minutes. Drain and immediately add 1/4 to 1/2 cup of Samba (to taste) to pasta in pot, stirring until pasta is well coated. Dip pasta into bowls and top0 with scallops dotted with sauce. Serve hot.
SECOND MENU: Tango Shrimp
Use above recipe for Samba, substitute shrimp instead of scallops, and, instead of Samba, use Tango cheese medley.
