You know the Moore’s love a great pasta dish. I already showed you how to make our cajun alfredo. Last night we spruced up our original alfredo recipe and made an herb alfredo sauce. We purchased some andouille sausage that we wanted to try and added in some scallops . How can you say no to that?
For the sauce Kevin started off by throwing some basil, cilantro, garlic, salt, pepper and olive oil into the food processor to make a nice pesto.
In a sauce pan, I started off 6 tablespoons of butter to melt, and then added in the herb mixture.
I then added about a cup heavy cream, keep the burner on a medium heat.
Add some cayenne and salt to taste.
Turn the sauce to a simmer and let thicken. In the mean time grate your cheeses. For this dish I used smoked gruyere, parmesan reggiano and a 1000 day aged gouda.
Kevin was in charge of the sausage and scallops. Sear some andouille sausage in a pan with oil until browned. We like a little char to our sausage.
In the same pan, Kevin prepared the scallops on high for about 2 minutes on each side for a perfect sear.
Today we used mostaccioli, so boil some pasta in salt water until al dente. Strain it and throw it back in the pot. Add your andouille sausage, cheeses and herb sauce.
Stir it all up!
Plate and serve with scallops on top and sprinkle with fresh cracked pepper. Bon appetit!