You meet a mysterious figure who you learn shortly thereafter is a secret MI5 Agent. You having knowledge of this now puts you and your family in grave danger and the only solution is to go into hiding with this agent, cut off all ties with family and friends, and hand over all identifying and financial information. No this isn't the synopsis of the next James Bond film - its the real life scenario dozens of victims believed and were manipulated out of money and their lives with. In this episode of Dinner and Drama with Kristin & Drew, we explore the convicted & overturned crimes of Robert Freegard, AKA The Puppet Master, AKA MI5 Agent, AKA the IMPASTA!
Listen on APPLE Podcast Now: https://apple.co/3n101pd
Be sure to subscribe and hit that check mark in the upper right hand corner
Or on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82Oj...
And now on Amazon Music: https://music.amazon.com/.../dinner-and-drama-with...
And be sure to checkout tonights recipe - Scallops & imPASTA
Directions:
Start with a dozen or so Cherry tomatoes and drizzle with olive oil and S&P - Roast at 375 for 20 minutes until they start to split.
For the Sauce:
I used British back bacon- but you can use pancetta, maybe 2 thick slices, chopped.
2 cloves of garlic
2 shallots chopped
1-1/2 cup cream
1/4 cup of grated parm,
peas
chopped baby spinach
Roasted tomato
Add pancetta to a hot pan, cook until semi-crispy, add the garlic and shallots and sauté until translucent.
Add the cream and bring to a boil, then reduce to a simmer, add in the parm and spinach, let cook at a gentle simmer. Salt and pepper to taste. Add peas toward the end - you want them to still be bright green when you serve.
Cook some fresh pasta until slightly less than al dente - I used tagliatelle, but linguine would work- whatever you have is fine.
For the Scallops:
10 large sea scallops. Dry them on a plate between paper towels for like… 6 hours. You want them DRY.
In a cast iron pan or some other non- Teflon pan, with heat on high add a thin layer of grape seed oil or other non-flavored oil. Get it REALLY hot. Salt and pepper scallops and place them evenly spaced in screaming hot pan. Then chill out. Don’t touch those scallops as much as you WANT to- DON’T DO IT.
Cook 3-4 minutes. At 3 minutes you can gently try to move the first scallop you put in the pan with tongs. If it is sticking at all…leave it for another minute and try again. They will release from the pan when they are good and ready and not before.
Turn scallops over and repeat the process in the other side. Check at 3 minutes. You want a GOOD dark sear. Remove from pan and set aside.
Once your sauce is combined, add your cooked pasta to the pan of sauce. Coat pasta with sauce and serve into a bowl- top with the seared scallops…
Strap bowl to face and enjoy.
You meet a mysterious figure who you learn shortly thereafter is a secret MI5 Agent. You having knowledge of this now puts you and your family in grave danger and the only solution is to go into hiding with this agent, cut off all ties with family and friends, and hand over all identifying and financial information. No this isn't the synopsis of the next James Bond film - its the real life scenario dozens of victims believed and were manipulated out of money and their lives with. In this episode of Dinner and Drama with Kristin & Drew, we explore the convicted & overturned crimes of Robert Freegard, AKA The Puppet Master, AKA MI5 Agent, AKA the IMPASTA!
Listen on APPLE Podcast Now: https://apple.co/3n101pd
Be sure to subscribe and hit that check mark in the upper right hand corner
Or on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82Oj...
And now on Amazon Music: https://music.amazon.com/.../dinner-and-drama-with...
And be sure to checkout tonights recipe - Scallops & imPASTA
Directions:
Start with a dozen or so Cherry tomatoes and drizzle with olive oil and S&P - Roast at 375 for 20 minutes until they start to split.
For the Sauce:
I used British back bacon- but you can use pancetta, maybe 2 thick slices, chopped.
2 cloves of garlic
2 shallots chopped
1-1/2 cup cream
1/4 cup of grated parm,
peas
chopped baby spinach
Roasted tomato
Add pancetta to a hot pan, cook until semi-crispy, add the garlic and shallots and sauté until translucent.
Add the cream and bring to a boil, then reduce to a simmer, add in the parm and spinach, let cook at a gentle simmer. Salt and pepper to taste. Add peas toward the end - you want them to still be bright green when you serve.
Cook some fresh pasta until slightly less than al dente - I used tagliatelle, but linguine would work- whatever you have is fine.
For the Scallops:
10 large sea scallops. Dry them on a plate between paper towels for like… 6 hours. You want them DRY.
In a cast iron pan or some other non- Teflon pan, with heat on high add a thin layer of grape seed oil or other non-flavored oil. Get it REALLY hot. Salt and pepper scallops and place them evenly spaced in screaming hot pan. Then chill out. Don’t touch those scallops as much as you WANT to- DON’T DO IT.
Cook 3-4 minutes. At 3 minutes you can gently try to move the first scallop you put in the pan with tongs. If it is sticking at all…leave it for another minute and try again. They will release from the pan when they are good and ready and not before.
Turn scallops over and repeat the process in the other side. Check at 3 minutes. You want a GOOD dark sear. Remove from pan and set aside.
Once your sauce is combined, add your cooked pasta to the pan of sauce. Coat pasta with sauce and serve into a bowl- top with the seared scallops…
Strap bowl to face and enjoy.