Seafood and Scallion Linguine with Summer Squash and Blossoms

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

Clams, mussels, roasted lobster and scallions top a bed of linguine tossed in a fish stock with ginger, shallots, garlic and chili flakes, for a delightfully robust meal.

Ingredients

1-2 qt. fish stock
Few slices fresh ginger
4 whole shallots
4 garlic cloves
Crushed red chili flakes, to taste
2 Maine lobsters, split
4 scallions
Garlic-flavored oil
1 doz. Maine mahogany clams
1 doz. mussels, cleaned
2 summer squash, julienned
8 squash blossoms
Salt and pepper, to taste
1 lb. fresh linguine

Steps

1. In stockpot, combine stock, ginger, shallots, garlic, and chili flakes; bring to a boil. Reduce heat and simmer 30 min. to blend flavors.

2. Meanwhile, brush lobsters and scallions with garlic oil. Roast until tender.

3. Add clams and mussels to simmering stock; cook 3 min.

4. Add squash and blossoms to simmering stock; cook 3 min. longer, or until shellfish open and squash is tender-crisp. Season with salt and pepper.

5. Per serving: cook 4 oz. linguine in boiling, salted water until al dente. Toss with some of stock mixture, squash, and blossoms. Top with 3 clams, 3 mussels, half a lobster and cut-up scallions.

Source: Recipe from Chef Melissa Kelly

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources