Scallops in Roasted Poblano Vegetable Chevre Cream Sauce Over Pasta
By Market Chef Maggie Perkins
1 pint scallops
1/4 cup butter
4 roasted poblano peppers, chopped
2 medium tomatoes, diced
3 pickling cucumbers, skin on, diced
4 oz chevre
1 package Texas Gourmet Pasta
Salt and pepper, to taste
Celery sprouts for garnish
Prepare pasta according to package directions.
While pasta boils, brown each side of scallops in butter, add roasted poblano peppers, and cook on medium heat until scallops are cooked through.
Toss in diced vegetables and chevre. Blend thoroughly and heat through.
Salt and pepper to taste. Serve on a bed of prepared pasta. Garnish with celery sprouts, optionally.
Photo by Maggie Perkins