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…
|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|
|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.