Papardelle and Scallops in Saffron Cream inspired by Elsewhere, A Novel by Dean Koontz

Sweet, tender scallops poached in butter and tossed with papardelle and brocolli in a sauce flavored with a touch of saffron.  Comfort food at it's finest.

I was inspired to create this recipe after listening to Elsewhere by Dean Koontz......

My regular readers know that I am a huge Dean Koontz fan.  Dean Koontz weaves tales of suspense and action, often involving science and experimental testing.  This novel is about alternative universes and the scientist who found a way to travel among them.

Ed, a homeless man, befriends Jeffy who is busy minding his own business raising a daughter on his own after his wife left and was never heard from again.  Ed entrusts a package to Jeffy, telling him that it is worth billions and that the government is after him and will do their best to kill him.  Ed warns Jeffy not to open the package, but if he hasn't returned for it in a year, Jeffy should enclose it in cement and toss it in the lake.

Jeffy, of course, thinks Ed is suffering from delusions and doesn't give his warnings much merit until he finds himself and his daughter in the middle of a manhunt and traveling to alternate universes.

In one of these alternate universes, we meet Jeffy's wife, Michelle, who is mourning the loss of Jeffy and their daughter who had been killed in an accident.  She, too, befriends a man named Ed who is not homeless and invites him over for dinner, serving him Papardelle and Scallops.

During dinner, Ed confesses to Michelle that he is a scientist on the run after having invented a machine that allows people to travel to alternate universes.  Ed convinces Michelle he is not lying by taking her Elsewhere where her husband and daughter are still alive and mourning the Michelle in their world who left them.

Ed, determined to use the machine for something good, rather than the evil that the government has in mind, is trying to unite this family that different versions of him love in different Elsewheres.

I loved this book.....Dean Koontz remains one of my favorites and listening to his stories as I go on my morning walks makes the time fly and the walks a little longer as I don't want the story time to end.

I will be sharing this post over at Foodies Read.  Stop by and see what the others are reading this month.  

Entrees, Seafood, Scallops, Pasta, Creamy, Saffron

Entrees

Italian

Yield: 3 servings

Author: Wendy Klik

Papardelle and Scallops in Saffron Cream

Sweet, tender scallops poached in butter and tossed with papardelle and brocolli in a sauce flavored with a touch of saffron. Comfort food at it's finest.

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

• 12 large sea scallops
• salt and pepper, to taste
• 4 T. butter
• 1 c. dry white wine
• large pinch of sugar
• 1/4 c. heavy cream
• pinch of saffron threads
• 8 oz. Papardelle or other Egg Noodles
• 1 crown brocolli, broken into florets

Instructions

1. Bring a large pot of generously salted water to a boil. Add the Papardelle and cook to package directions adding the broccoli florets during the last 3 minutes of cooking time.
2. Meanwhile melt the butter in a large skillet over med high heat. Season the scallops with salt and pepper and add them to the skillet allowing them to poach in the butter until for a couple of minutes on one side before flipping to cook for a minute or two on the other side. Remove to a plate and set aside.
3. Add the wine to the skillet and lower heat to med low. Cook for a minute or two and stir in the sugar, cream and saffron. Drain the the pasta and broccoli and add to the skillet along with the scallops. Toss to coat and rewarm. Divide between 3 plates allowing 4 scallops per serving.

Nutrition Facts

Calories

712.12

Fat (grams)

27.21

Sat. Fat (grams)

15.56

Carbs (grams)

74.15

Fiber (grams)

7.76

Net carbs

66.38

Sugar (grams)

6.56

Protein (grams)

31.67

Sodium (milligrams)

748.88

Cholesterol (grams)

155.42

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