- 3/4 cup broth
- 1/2 cup dry white wine
- 1/2 pound Gorgonzola or other blue cheese, crumbled (about 2 cups)
- 2 cups heavy cream
- 3 tablespoons butter
- 1 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 pound penne
- scallops
- 1/3 cup grated Parmesan, plus more for serving
- 3 tablespoons chopped fresh parsley
In a medium stainless-steel pot, combine the broth and wine and bring to a boil over moderate heat. Cook until the mixture is reduced to about 2/3 cup, 5 to 10 minutes.
Reduce the heat to moderately low and add the Gorgonzola, cream, and butter. Bring to a simmer; cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes. Add the salt and pepper. Remove from the heat.
In a large pot of boiling, salted water, cook the pasta until almost done. Drain.
Grill the scallops on high heat. Cut into 4. Toss the pasta and scallops with the Gorgonzola sauce, Parmesan, and parsley. Serve with extra Parmesan.
Notes
Variations Try the sauce and pasta with broccoli, asparagus, green beans, sauteed mushrooms or just fresh herbs.