This Farfalle with Bay Scallops, Cabbage, and Onions dish doesn’t look like much, but I can promise you, there will be no left-overs. I had planned to serve it for a “Welcome Home” dinner party with Gail and Bob, but was bothered by its bland appearance, despite how tasty it is. So I bought a new set of black, glossy, ceramic dishes and brightly colored napkins to dress up the table. I used a neutral, burlap-looking table-cloth. I clipped Pinky Winky hydrangea, Limelite hydrangea, goldenrod, and mistflower blooms and arranged them on top of the wood stove. Now that looks better!
The bland appearance of this dish isn’t the only challenge for entertaining – some of the cooking must be done right before serving, so you must spend some time in the kitchen while your guests are settling in. This is where serving a meal in stages (or courses, which sounds more formal somehow) makes sense. First, appetizers and a cocktail. Then a soup course to keep your guests happy while you finish the pasta dish in the kitchen. Gazpacho might distract them from the smells emanating from the kitchen – bacon and scallops. Hmmm… Maybe not.
I brought the Farfalle with Bay Scallops, Cabbage, and Onions to the table already plated, along with the ratatouille, that I had made in advance. The beautiful ratatouille dish must be presented at the table. She’s the beauty of the meal. Suddenly the table pops with color. Esperanza Spaulding is on the stereo. A feast for all of your senses.
Farfalle with Bay Scallops, Cabbage, and Onions
Ingredients
- 1 pound bay scallops
- 1 large onion
- 1 pound green cabbage
- 1/4 cup parsley
- 4 slices hickory smoked bacon
- 1 cup vegetable broth
- 1 t paprika
- 8 ounces farfalle pasta (see note)
- salt and pepper to taste
Instructions
A COUPLE OF HOURS IN ADVANCE
- Prep the scallops – Soak the scallops in a brine solution (4 cups water and 2 T kosher salt) for 10-20 minutes. Then rinse the scallops and dry them gently with a towel. Lay them on a single layer and put them in the fridge, loosely covered, for a couple of hours to dry.
- Prep the veg – Thinly slice the onion and the cabbage. Chop the parsley.
- Sauté the bacon – Chop the bacon into 1-inch pieces and add to your skillet. Cook it over medium heat until it is softened and much of its fat is rendered. Reserve 2 T of the bacon fat for cooking the scallops later.
WHEN YOU'RE READY TO COOK AND SERVE
- Caramelize the onion and the cabbage – Add the onion to the skillet with the bacon, and saute the mixture until the onions are very soft and just beginning to brown. Add the cabbage, broth, and paprika. Continue cooking, stirring often, until the cabbage is very tender and almost melting.
- Cook the scallops – When the cabbage mixture is ready, add the reserved bacon fat to a separate skillet and sauté the scallops until they are opaque.
- Cook the pasta – Add the pasta to briskly boiling water, and cook for 8 minutes (2 minutes if using fresh pasta). Drain the pasta and add it to the skillet with the vegetables along with 1/2 cup of the pasta water.
- Finish and Serve – Stir in the scallops. Season with salt and pepper to taste. Transfer to your serving bowl, sprinkle with chopped parsley, and serve.
Notes
This time I crisped the bacon and pulled it out of the pan for use as a garnish at the end, because I thought it would be more attractive. But this dish is much tastier, albeit less attractive, if you just leave the rendered bacon in the pan while you cook the onion and the cabbage, as indicated in the instructions above. That’s what I’ll do from now on.
I always forget something when we invite people over for dinner. Usually it’s the dessert, unless I know that a guest is particularly fond of dessert. Then somehow I manage to remember. Make a list, you say? I am the queen of lists! But of course one must remember to consult her list in order for it to be of use…
Speaking of dessert, If I had remembered, I would have served vanilla ice cream topped with macerated strawberries in those pretty black bowls. My creativity flagged – what do you think would have been a more delectable ending to this Farfalle with Bay Scallops, Cabbage, and Onions dish? I’m open to suggestions!
Did you use gf pasta?
Yes, usually. Barilla and Jovial are my favorite brands. But I’ve bee making pasta from scratch, fermenting the dough just like sourdough bread. Ron can digest it without issue!
This looks yummy. Bacon is a vegetable, right?
LOL – bacon definitely has its own category on the food pyramid, at least in my world.