Pappardelle with Pan Roast Scallops & Lobster Bread Crumbs
Source: Recipe from Chef Bill Poirier
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
- Sear scallops over high heat in 1 tbsp. olive oil. Meanwhile, cook pasta in boiling, salted water.
- In another pan, sauté mushrooms with garlic in remaining olive oil until golden.
- 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.