BAYOU BUCATINI BATHED IN SMOKY GOUDA AND BOURBON SEAFOOD CREAM SAUCE
1-pound dry packed sea scallops
1 teaspoon Dish off the Block Ragin’ Cajun Spice Blend
2 tablespoons olive oil
1-pound large shrimp, peeled and deveined
1 large onion, chopped
1 cup celery, chopped fine
1 small green bell pepper, chopped
1 jalapeño pepper, chopped fine including seeds
½-pound andouille sausage, cut in ¼“ rounds
4 large garlic cloves, chopped
1 small red bell pepper, chopped
1 cup frozen corn kernels, defrosted
½ cup dry white wine
⅓ cup bourbon whiskey
2 cups heavy cream
1 tablespoon tomato paste
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon black pepper
2 cups smoked Gouda cheese, shredded
¼ cup fresh lemon juice
1, 12-ounce box Barilla Collezione Bucatini pasta, cooked ‘al dente’ according to package directions
¼ cup fresh basil leaves, chiffonade
Spread the scallops out on a paper towel and dry thoroughly. Sprinkle with ½ teaspoon of the Cajun spices and roll to coat on all sides. Heat 1 tablespoon of the olive oil in a large skillet over medium high heat. Add the scallops to the very hot oil, being careful not to crowd. Let sear about 2 minutes, until browned and then flip and sear 1-2 minutes on the other side until seared and almost cooked through. Remove from the pan and set aside.
Drain any excess water from the shrimp and pat dry. Dust with the remaining ½ teaspoon of the Cajun spice and rub to coat. Add to the same pan and sear until almost cooked through. You do not want to overcook them as they will cook again in the sauce. Remove from pan and set aside.
Add the remaining 1 tablespoon of olive oil to the pan over medium heat. There may be some brown bits in the pan which is fine and will add to the flavor of the sauce. Add the onions and celery to the pan and sauté until fragrant. Add the green pepper, jalapeño, and andouille sausage to the pan and continue to cook, stirring frequently for 3-5 minutes until peppers are soft and andouille begins to brown. Add the garlic and red bell pepper. Cook 2 more minutes.
Add the corn, wine, and whiskey to the pan and bring to a boil. Let cook for 2 minutes and then add the heavy cream, tomato paste, Dijon mustard, salt, and pepper to the pan. Stir to combine and bring to a low boil. Cook, stirring frequently for 8-10 minutes until the sauce has reduced and is velvety and coats the back of a spoon.
Add the cheese and lemon juice to the sauce along with the scallops and shrimp. Stir, cooking for another 2 minutes until cheese is melted and the shrimp is just cooked through. Add the pasta directly to the pan and toss until well coated. Serve hot, garnished with basil. DEVOUR.