Pappardelle with Pan Roast Scallops & Lobster Bread Crumbs

Menu Part: 
Cuisine Type: 

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.


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


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

Industry News & Opinion

Sodexo aims to reduce carbon emissions by 34% at its foodservice and facilities management sites by 2025, a goal it says it will reach through such changes as converting cooking oil into biodiesel fuel and using energy-efficient HVAC systems.

In announcing this endeavor toward sustainability, Sodexo—which manages more than 32,000 sites globally—noted that over 7,200 of its sites in North America recycle aluminum and paper, and 8,640 recycle cardboard.

Managing Your Business
alumni worker

It’s a sure sign that a school is doing something right when its students want to come back and work as adults. From the standpoint of the foodservice director, though, there is plenty to gain from retaining homegrown talent—call it the ultimate return on investment. In the wake of back-to-school season, two dining programs with a robust alumni contingent share their thoughts on hiring former customers.

Local expertise

At Georgia Southern University, about one-third of Eagle Dining Services’ 107 full-time employees are alumni. “They way we do things on our campus may be very...

Managing Your Business
business ladder climbing illustration

Recruiting talent is only half the battle for Mike Folino, associate director of nutrition services at The Ohio State University Wexner Medical Center in Columbus, Ohio. Once he’s attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic in conversation can be tricky.

Prior to hiring

Folino likes to touch on advancement during the initial interview process, but the extent to which he does so changes case by case. “I have had interviews where we knew right away that we needed to discuss our structure and...

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

FSD Resources