Pappardelle with Pan Roast Scallops & Lobster Bread Crumbs

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
1

Spinach, wild mushrooms and garlic set the backdrop to the soft texture and delicately mild, sweet flavors of lobster and scallops, tossed with wide papparadelle pasta.

Ingredients

4 large sea scallops
2 tbsp. olive oil
4 oz. pappardelle pasta
4 oz. wild mushrooms, thinly sliced
1 garlic clove, thinly sliced
1 cup raw spinach leaves
1 tbsp. butter
1⁄2 tsp. lemon juice
Salt and pepper, to taste
4 oz. hot rich lobster broth
2 oz. lobster crumbs (recipe follows)

Lobster Bread Crumbs:
1 cup fresh white bread crumbs
2 tbsp. butter
1⁄2 cup cooked, finely diced lobster meat
1⁄2 tsp. lemon juice
1⁄8 tsp. grated lemon zest
Salt and pepper, to taste

Steps

1. Sear scallops over high heat in 1 tbsp. olive oil. Meanwhile, cook pasta in boiling, salted water.

2. In another pan, sauté mushrooms with garlic in remaining olive oil until golden.

3. Drain pasta and immediately toss with mushrooms, raw spinach, butter, lemon juice, salt and pepper. Place pasta mixture on warm plate and sauce with hot lobster broth. Place scallops on plate and spoon lobster crumbs over top; serve immediately.

Lobster Bread Crumbs:

Toast bread crumbs in 350°F. oven until completely golden. Sauté lobster with butter until hot. Mix all ingredients and keep warm.

Source: Recipe from Chef Bill Poirier

More From FoodService Director

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

FSD Resources