WESTWARD LOOK Gold Room Restaurant
PANCETTA WRAPPED DAY BOAT SCALLOPS
‘BLUE MOON' ALE SAUCE
RADIATORE PASTA
[DINNER FOR FOUR]
- 12 OZS.RADIATORE PASTA-COOKED
- 12-16 EA.U-10 SCALLOPS [DRY PACKED]
- 8 OZS.ALE CREAM SAUCE
- 1 TBSP.FRESH OREGANO-CHOPPED
- 1 TBSP.ITALIAN PARSLEY-CHOPPED
- 12 OZS.VEGETABLES-BLANCHED IN SALTED WATER AND HELD FOR SERVICE [SQUASH, CUT WITH A MELLON BALLER, IS NICE]
METHOD:
1. START COOKING YOUR RADIATORE PASTA IN WATER THAT IS SALTED TO EQUAL SEA WATER- COOK AL DENTE
2. HEAT THE ALE CREAM SAUCE [FROM SEPARATE RECIPE] AND HOLD WARM FOR SERVICE
3. TAKE A TEFLON SAUTE PAN, ON MEDIUM-HIGH HEAT, AND SEAR THE WRAPPED SCALLOPS IN A SMALL AMOUNT OF BLENDED OLIVE OIL UNTIL STARTING TO BROWN
4. PUT SCALLOPS IN 350 DEGREE OVEN TO FINISH COOKING-AVOID OVERCOOKING..NOTE: SCALLOPS A NICE ON THE RARE SIDE
5. SAUTE YOUR BLANCHED VEGETABLES IN WHOLE BUTTER AND SEASON WITH SALT AND FRESH GROUND PEPPER
6. DRAIN THE COOKED PASTA AND TOSS IN A SAUTE PAN WITH THE ALE CREAM SAUCE AND SOME OF THE FRESH OREGANO AND PARSLEY
7. IN A WARM PASTA BOWL, PLACE THE PASTA MIXTURE IN THE CENTER
8. STACK THE COOKED SCALLOPS ON TOP
9. PLACE SAUTEED VEGETABLES AROUND THE PASTA
10. GARNISH WITH CHOPPED HERBS AND SERVE
‘BLUE MOON' ALE SAUCE
(for the PANCETTA WRAPPED SCALLOPS with RADIATORE PASTA)
1 CUP ‘BLUE MOON' ALE
1 CUP WHITE WINE
1 CUP CHICKEN STOCK [BAR & GRILL'S CHICKEN SOUP]
1/4 CUP SHALLOTS-CHOPPED
1 EA SACHET [12 whole peppercorns, 1 bay leaf and a sprig of fresh thyme in a cheesecloth bag]
1 OT HEAVY CREAM
1/2 CUP PARMESAN CHEESE
SALT AND PEPPER TO TASTE
METHOD:
1. REDUCE ALE, WHITE WINE AND CHICKEN STOCK WITH THE SHALLOTS AND SACHET, UNTIL ALMOST DRY
2. ADD HEAVY CREAM AND REDUCE
3. STRAIN
4. ADD PARMESAN CHEESE AND WISK UNTIL SMOOTH
5. ADJUST SEASONING WITH SALT AND PEPPER TO TASTE
6. TOSS WITH THE RADIATORE PASTA
