Sep 01

Pan Roasted Digby Scallop pasta

Posted In: Dining

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This heavenly dish has been one of our favorites this season and guests are raving about it! We could have kept the secret ingredients to ourselves but it is too good not to share. Our chefs married local fresh Digby scallops with crispy pancetta and plump shiitake mushrooms to create this creamy Bucatini pasta. Enjoy! And try it for yourself…

Cabot Links Scallop Pasta

Ingredients Quantity
Scallops, 20/30s 5 ounces
Shiitake mushrooms 2 ounces
Pancetta, cooked and diced 1 ounce
Scallions, sliced thin .5 ounce
Garlic, puree .25 ounce
White wine 2 ounces
Cream 4 ounces
Parsley, chopped fine .25.ounce
Chives, sliced thin .25 ounce
Parmesan, fresh 1 ounce
Salt and Pepper tt
Bucatini pasta, cooked Al Dente 6 ounces

Cook pasta in boiling salted water until al dente. Cool under cold water or ice bath and set aside.
Put white wine in pan with Pancetta, garlic, mushrooms, scallions, half of the parsley and half of the chives
Reduce by half and add scallops and cream. Reduce by half again and add pasta.
Serve in pasta bowl when pasta is al dente and finish with parmesan.

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