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

Industry News & Opinion

The School District of Philadelphia and Baltimore City Public Schools are the latest districts in the Urban School Food Alliance to switch to compostable plates.

The move to the eco-friendlier products will save 19 million polystyrene products from landfills, according to a news release .

Schools often use polystyrene products due to their low cost. Polystyrene trays cost on average around 4 cents apiece, while compostable plates cost an average of 12 cents each. The Urban School Food Alliance’s collective buying power enabled them to create a compostable plate that costs...

Managing Your Business
allergies

Guy Procopio got a taste of the future when Michigan State University hosted a Boy Scout event in 2015. Out of 10,000 participants at the East Lansing, Mich., campus, Procopio, the director of dining services, received 1,400 requests to meet special dietary needs, including a wide spectrum of allergies, gluten intolerance or insensitivity, and other new or unusual hyper-specialized diets.

This dining trend isn’t letting up, at least in America: Food allergies in children increased approximately 50% from 1997 to 2011. They now affect one in 13 children in the United States,...

Industry News & Opinion

Students of Broward County Public Schools in Florida were treated to a special meal by celebrity chef Aria Kagan during lunch last week.

The chef and former contestant on “The Next Food Network Star” prepared her farm-fresh pesto panini in front of students at McNicol Middle School in Hollywood, Fla.

Her visit was part of the district’s Chefs Move to Broward initiative, through which a chef from nonprofit Wellness in the Schools visits district cafeterias each month to prepare a healthy meal. The chef then teaches cafeteria staff how to make the dish so it can be...

Managing Your Business
woman alone in kitchen

In a post-Harvey Weinstein world, there’s an awful anticipation over which star’s worst-kept secret will be outed next. The outpouring of claims of sexual harassment and abuse helped popularize the #MeToo social media campaign, encouraging women to share their stories and spurring allegations against upwards of 60 high-profile men. In October, the movement’s momentum hit the foodservice industry. Since, behemoths such as Mario Batali, John Besh and Todd English were forced to confront accusations of alleged sexual harassment or misconduct.

For many women, the scope of the industry’...

FSD Resources