Tuesday, August 9, 2016

Sea Scallop and Lobster Fettucine



Sea Scallop and Lobster Fettucine
as adapted from A Great American Cook by Jonathan Waxman

1 lb. sea scallops
2 lobster tails
1 shallot
1 lemon
4 fresh springs parsley
1 cup sherry
2/3 cup Half & Half
Small box of baby bellas
1 tablespoon olive oil, plus one more for the scallops
Kosher salt 
Freshly ground black pepper
Fresh fettucine

Bring a large pot of salted water to a boil.  Remove the meat from the lobster tails and set aside.  Clean the scallops by removing the tough muscle from the side of each one; reserve the muscles.  Slice the shallot or onion.  Juice the lemon and set the juice aside.  Place the scallop muscles, shallot or onion, parsley, and sherry in a small saucepan and bring to a simmer over medium heat.  Lower the heat and let simmer gently for 10 minutes.

Strain the liquid, return it to the saucepan, and boil to reduce to 1/4 cup.  Add the Half & Half and simmer for 5 minutes, or until thickened.  Remove from the heat.

Rub the scallops with olive oil and season with salt and pepper on both sides.  Heat the tablespoon of olive oil in a large heavy skillet.  Add the scallops in a single layer and cook for 3 minutes on each side, or until golden brown.  Remove the scallops to a plate and set aside, loosely cover to keep warm.  Add the lobster tails to the skillet and cook for 3 minutes on each side or until done.  Remove from the skillet and cut into bite size pieces; set aside.  Saute the mushrooms and then pour the cream sauce into the skillet and keep warm over very low heat.
  
Drop the pasta into the boiling water and boil for 2 minutes, or until just tender.  Drain and add to the sauce in the skillet, along with the juices from the scallop and lobster plates.  Season with the lemon juice and salt and pepper, and toss the pasta with the sauce and the lobster.
Transfer the pasta to a hot platter, decorate with the scallops and serve immediately.
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