recipe by anne janzen
EatSomethingSexy blogger and caterer-to-the-stars Anne Janzen contributed her recipe for this classic, Sicilian sauce. Comments Anne, “This perfumy, subtly-flavored sauce has become one of my go-to favorites for a fresh piece of fish or meat – one that I’d rather enhance than disguise. And its a great use for those end of season tomatoes! You can use this sauce just as it is, or play with it as I have done in the scallop recipe to follow.”
1/4 cup olive oil
1/2 cup chopped onions
1/4 cup minced parsley
2 cups peeled, diced tomatoes
3/4 tsp salt
few grinds black pepper
1 heaping tbsp chopped fresh basil (or 1/4 tsp dried)
1 tbsp sugar
1 tsp cinnamon
3 tbsp red wine vinegar
Heat your saucepan and add the oil.
Add the onions and saute gently for 5 minutes. Add parsley and saute another 2 minutes. Mix in your tomatoes, salt, and pepper. This is also the time to add your basil if you are using dried. Otherwise – save your fresh basil till last!
Cook this over low heat for 15 minutes, then mix in the sugar, cinnamon and vinegar, and cook an additional 10 minutes.
Remove from heat and stir in fresh basil.
Seared Scallops with Agrodolce
serves 4
12-16 large sea scallops
salsa argodolce
cold butter
4 sprigs fresh basil, to garnish
Salt and pepper your sea scallops, and sear. Do not overcook.
Heat your agrodolce sauce, then remove from heat and whisk in enough cold, unsalted butter to form a sauce.
Pour sauce onto your plates, lay scallops overtop, and garnish with sprigs of fresh basil.
Serve with crusty bread, and a simple green salad dressed with sea salt, cracked pepper, lemon and a fruity olive oil.
